Quick pickling is a great way to use up any vegetables in the fridge at the end of the week, as well as those leftover vegie stems – cauliflower, beetroot,...
This is a good way to use up any excess vegies you have in the fridge. The roasting, pickling and added oil ends up making a more antipasto style of pickle,...
In this recipe, you can make a brine or use the brine from another preserve to lightly pickle your eggs.
Grilled pineapple is so delicious! Its sweet acidity balances out the salt and chilli in this summery savoury fruit salad.
This recipe isn't as fancy as preserved lemons, but but it is a great way to reduce kitchen waste and produce a delicious kitchen staple.
With a tropical twist and spicy kick, this Indian throw-together makes for an ideal side to your favourite curry.
It takes quite a lot of time to make the traditional rye bread, and although it is so worth it, if you cannot find the time, here is a great gluten-free alternative.
This dish is a family favourite, and I think we are almost more excited about this dish than the actual roast chicken the day before.
This dish is just the most delicious combination of onions, feta, walnuts, lemon and parsley in my opinion. Fresh-tasting and vibrant, it is perfect for a...
A classic Indian dish where dosa is filled with a spicy potato curry and served with an array of delectable accompaniments.
Traditionally used as the plate, it is perfect for tearing up and transporting savoury ingredients such as curry and fragrantly spiced sauces to your mouth.
A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.
Both of these recipes are traditional Mesoamerican dishes. They work perfectly together but also stand alone in their own right.
This flavour combination, reminiscent of the classic Peach Melba, makes for a lovely syrup.