Spicy sweet potatoes with spring onion and pumpkin seed salsa
Creamy sweet potatoes work well with the spiciness here but use regular potatoes or half and half it if you like. Swap the aioli for shop bought ve
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Creamy sweet potatoes work well with the spiciness here but use regular potatoes or half and half it if you like. Swap the aioli for shop bought ve
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Meatballs and pasta is as familiar and comforting as a dish can get. Super quick to put together, with everything in one pan to boot, will make thi
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My favourite pantry ingredients are those that deliver above and beyond the sum of their parts. The sweet and smokey blend does just that. Drizzlin
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Arayes are Middle Eastern pitas stuffed with a kofta-like filling and then pan fried. The shawarma paste adds flavour and complexity here; the swee
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Garlic bread - undisputedly everyone's favourite. We have upped the ante here with the addition of spring onions and our Sweet and Smokey spice ble
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The miso pesto gives this, otherwise classic, pasta dish a delicious umami depth and a hint of sweetness. Simple and quick to put together for a sa
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The simplicity of this recipe really gives the harissa paste a chance to shine, with the sweet and sharp flavours of the pomegranate really complim
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Who doesn’t love a tray bake? Everything combined in one tray for a hands-off easy mid week dinner. All that’s needed is a bright green salad and s
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This lies somewhere between an omelette and a frittata, cooked entirely on the stove top. It is one of those rare dishes that I would eat for break
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This is a twist on a Persian classic that uses smokey burnt aubergines and tomatoes as a base in which eggs are gently set, much like a scramble. O
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A simple and speedy supper for two. Stir in your pasta of choice and serve with a green salad for a more substantial meal or serve simply with plen
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The spice mix behind gingerbread, a blend you can make tonight, why some biscuits snap and others stay soft, and the gingerbread worth buying when you would rat
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Classic chicken and mushroom, curried egg, prawn, smoked salmon and a few sweet ones. Twelve vol au vent fillings, how many to make per guest, and how to stop t
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Butter, sugar and flour, and very little else. Why shortbread belongs at Christmas, how to tell a good one, the tins worth giving, and how to make millionaire
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A fruity, oily, gently hot chilli flake and an Ottolenghi favourite. What Aleppo pepper tastes like, how hot it really is, how to use it, and what to use if you
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Sunshine Coast macadamias, roasted and flavoured. The Nutworks flavours we stock, what each one is like, the in-shell packs for cracking at the table, and how t
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IGP, DOP, aged, density 1.34. What the words on a bottle of balsamic vinegar of Modena actually tell you, and what to do with a good one.
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Ordinary garlic, aged slowly with gentle heat until it turns black, soft and sweet. What black garlic tastes like, how to cook with it, and the paste, salt and
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Fresh black truffles are rare, seasonal and expensive. Truffle paste, pesto, oil, chips and nuts bring the flavour home for a fraction of the price. Here is wha
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The team behind Gymkhana, the two-Michelin-star Indian restaurant in London's Mayfair, now bottle their sauces and marinades. Here is the full range and wha
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Yoghurt, spice, time and serious heat. How a tandoori chicken marinade works, how long to leave it, how to char it without a tandoor, and what to serve alongsid
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The Australian Christmas dessert that is made the day before and needs no oven. How to build a trifle that holds its layers, and what to use when you want somet
Read nowA Champagne cocktail, a pomegranate gin fizz, a frozen mango daiquiri and three more. Six Christmas cocktails built for a summer Christmas, with measures and ti
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Truffles to share, chocolate-dipped fruit for the grown-ups, stocking fillers for the children, and how to stop it all melting in an Australian December.
Read nowChristmas lunch is never on time. Here is what to put out while you wait: good chips, flavoured nuts, crackers and a few sweet things, and how much of each you
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Cheese, crackers, fruit, nuts and something sweet, packed in a box that travels. How to build a grazing box at home, how much to put in, and ideas for Christmas
Read nowSpiced dried fruit in buttery pastry, and a Christmas fixture for centuries. What is in fruit mince, how to make your own, and how to serve mince pies warm.
Read nowShortbread, gingerbread, crackers for the cheese board and desserts that are naturally gluten free. How to make sure coeliac guests get the same Christmas as ev
Read nowWhat extra virgin actually means, how to read a label, whether you can cook with it, why early harvest oil tastes peppery, and how to keep a good bottle fresh.
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