Eggplant is on the meatier side of the vegetable group, fleshy and juice, making it the perfect candidate for a meatball. The buckwheat groats and oats give these balls some grit and texture, and the pine nuts and parmesan add a little richness.
This salad was inspired by one Maxie and I dined on in Mallorca. It’s fresh, tangy and crunchy with little salty bursts of the fried capers. The fried capers are salty with a crisp, grainy shell, great served as a snack with beer or martinis.
Chirashizushi (ちらし寿司) is a Japanese dish translating to ‘scattered rice’ . It is cooked rice topped with a variety of vegetables, seafood, meat and pickles. It’s a decorative dish that you can experiment with topping combinations.
This creamy but light and refreshing soup is a great start to a meal, break between courses, or served in little cups as a part of your party nibble offerings.
This festive-looking number is fresh and crunchy, with hints of sweet and sour flavours. A perfect accompaniment for Christmas roasts, summer picnics and BBQs.
When in doubt, caramelise.
This sweet and nutty side of brussels sprouts and aromatic sage is a great accompaniment to pretty much all roasts.
A Japanese take on a more traditional side.
My favourite thing about the change of seasons is the diversity in produce. This Autumnal Salad makes the most of beautiful deep colours and flavours we get when the leaves begin to fall and the sun never seems to wake up.
This is a super fresh salad that works a side with a heap of dishes – grilled meats and tofu, but is an absolute dream with some fresh fish and steamed rice.
Gnudi – the light, carefree cousin of gnocchi. This recipe for Basil, spinach and ricotta gnudi is light is body, rich in taste and with texture that dissolves in your mouth. This dish is great as a light starter or makes for a nice summery main served with crusty bread and a tomato salad.