175results
French

Steamed whole artichokes

"French women don't get fat... a book I sort of hate but with a few good ideas. The recipe is not in the book. It's more about the principles of eating artichokes...
Italian

Zucchini cacciatore

Where traditionally made with rabbit or chicken (cacciatore means 'hunter' in Italian), this vegetarian version uses zucchini as the star. Butter beans bring...
British

Parsley cream cod

This one-pan dish is all about clean spring flavours, using a simple method that works with any white fish.
Modern Australian

Beer battered asparagus with curry salt

Looking for an entree with a twist, or for a new snack to serve with drinks? This is your answer. Quick to make, the battered asparagus spears have a good balance...
British

Clam and sorrel pasta

With its bright, tart flavour, sorrel is a great match for the gamey flavour of clams. Other ingredients like fennel, ginger and parsley make this an overall...
Italian

Risotto with herbs and agrodolce

This creamy, herb-laden risotto is finished with a sweet-and sour-Italian condiment called agrodolce, which could be your new pantry essential. The sour (agro)...
Modern Australian

Bay blossom ice-cream

I have what I think must be a century-old bay tree, which grows near my cottage. It’s the biggest bay tree I’ve ever seen – and for a few short weeks in spring,...
British

Tortellini spring drop soup

A meal in minutes: The real trick of this easy spring soup is the addition of store-bought tortellini, which get dropped into the soup just before it’s ready to...
Malaysian

Lamb in tamarind and green chilli

My inspiration for this dish was sambal kambing goreng, fried lamb chops with green chillies, which I had years ago at Melur – a Malay restaurant in an Edgware...
Iranian (Persian)

Kuku sabzi

This is a very healthy, tasty herb omelette usually served with herbed rice and deep-fried fish and served on the first night of the Persian New Year which...
Australian

Easy parmesan chicken with herb salad

This simple “crumbed” chicken uses no flour, no egg… and even no crumbs. Match it with a salad full of herbs and it makes for a simple and deceptively light meal.
Australian

Adam Liaw's onion vinaigrette

I don’t think you really get to choose your signature dish. It gets chosen for you by the people who eat your food. I never set out to make a salad dressing as a...
Italian

Fresh broad beans with eggs and cheese

Here fresh young broad beans combine with leafy greens and eggs to make a superb weeknight dinner. It is an omelette of sorts, one that tastes of spring.
Thai

Steamed duck, winter melon and shiitake soup

Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake...
Italian

Pea and pancetta soup

Leftover parmesan rind is the secret ingredient that turns this soup into something very special, and skins from the potatoes are used like crunchy croutons. 
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