My take on a ooey, gooey, Canadian classic, butter tarts. By baking them as squares rather than individual tarts, you get all that butter tart deliciousness, but...
In this Mallorcan one-dish wonder, freshly cooked fish fillets lie blanketed between delicate potato, spinach and tomato and sprinkled with pine nuts and raisins,...
This dish is associated with a distinct cooking technique called ‘sacsejar’, meaning to shake. In Mallorca, it’s a very typical way to cook, sweating down the...
For this salad, I like to leave the potato skins on for colour and taste. Double the potato recipe for a larger feast, which also helps you use up more of the ...
These popular vegetarian savoury pasties make for great picnic affair in the Balearics in Spain, made with any combination of local seasonal vegetables.
These are super quick and easy to make, packed full of seeds and goodness with a little honey or agave (if you’re vegan) to sweeten. Using some protein powder...
This strudel is all about sweet, wintery flavours, with apples, dried figs, walnuts, almonds, raisins, cinnamon, fennel seeds and lemon zest. The olive oil pastry...
Pyttipanna translates as ‘small bits in a pan’. Typically comprising onions, potatoes, minced meat, beetroot and a fried egg, it's a dish that is quickly put...
Kheer is a popular Indian milk pudding made from either rice, wheat, tapioca, vermicelli, or sweet corn and topped dried fruit and nuts. This is a vegan-friendly...