Published on February 19, 2026

To confit is to cook an ingredient submerged in oil over low heat. This slowly caramelises and softens food. Once cooked, it is kept in the oil as a way of preservation.  Confit tomatoes with poached eggs Serves 4-6  Ingredients For the confit tomatoes:  700g vine tomatoes 4 cloves garlic, sliced 5 sprigs thyme 1 sprig rosemary 1 tsp chilli flakes 1½ cups olive oil […]

Published on February 19, 2026

Sometimes the best company is your own – and what better way to celebrate than with delicious dishes?  A singles’ night in is all about indulgence, comfort and a little bit of fun in the kitchen.  1. Tomato galette    Serves 5     Ingredients  For the crust  1½ cups (375ml) cake flour Pinch of salt 1 cup (250ml) Parmesan or mature Cheddar, grated ⅓ cup (80g) butter, cubed 3 eggs, whisked    […]

Published on February 18, 2026

Sun’s out, forks up! These simple summer pastas are light, bright and ready to rescue dinner with minimum fuss and maximum flavour.    Chicken, basil & pasta rice  Serves 4  A comforting and easy meal, with a touch of pesto for freshness.    Ingredients 2 Tbsp olive oil 550g skinless, boneless chicken breasts, cut into 3 pieces each Salt and milled pepper 1 punnet (500g) […]

Published on February 18, 2026

No ice-cream machine needed! Serve sorbet in a hollowed-out frozen lemon — it will keep it from melting —or serve spoonfuls in a coupe with Prosecco to make a Sgroppino.  Amalfi lemon sorbet Makes about 1L  Ingredients 15 lemons 1¼ cups (250g) sugar 1¾ cups (430ml) water Pinch of fine salt 2 egg whites    Method Using a vegetable peeler, peel the yellow skin off 3 of […]

Published on February 17, 2026

The Basque region, stretching from the north of Spain to the south of France, is known for this dense cheesecake with its nutty aroma from caramelized — not actually burnt — cake top.  Basque cheesecake Serves 8-10  Ingredients 3 cups (750g) full-fat cream cheese 1½ cups (375ml) cream 4 extra-large eggs 1¼ cups (275g) caster sugar 2 tsp (10ml) vanilla essence 3 Tbsp (45ml) flour ½ […]

Published on February 16, 2026

You’ll find Torta de Santiago, from northwest Spain and dating back as far as the 1500s, when walking the Camino de Santiago pilgrimage. We’ve added almond flakes on top of this fragrant Galician almond cake for even more flavour and added crunch.  Galician almond cake Serves 8-10  Ingredients ¾ cup (180g) butter, at room temperature 1 cup (220g) caster sugar 4 extra-large eggs, at room temperature 1 lemon, zested 1 […]

Published on February 13, 2026

Add extra olive oil for a looser texture.  Sun-dried tomato pesto Makes 1¼ cup    Ingredients 250g sun-dried tomatoes in olive oil ¼ cup pine nuts (or use ½ cup pecans or cashews) 1 Tbsp lemon juice 2 large cloves garlic, chopped 40g Parmesan, grated ½ Tbsp chopped rosemary ¼ tsp chilli flakes 2 Tbsp sun-dried tomato oil ¼ cup […]

Published on February 9, 2026

Instead of making your own pasta, use tagliatelle or pappardelle if you like. Creamy lemon pasta Serves 4 Ingredients For the pasta:  1⅖ cups (250g) plain or OO flour 3 (170g) extra-large eggs   For the creamy lemon sauce:  2-3 Tbsp butter 2 cloves garlic, grated 1 lemon, zested and juiced 1 cup cream 40g grated Parmesan Salt […]

Published on February 3, 2026

This Italian flourless chocolate cake is a dense torte that is best served with whipped cream or ice-cream.  Italian flourless chocolate cake Serves 8  Ingredient 4/5 cup (200g) salted butter, at room temperature 220g dark chocolate, chopped 2 packets (100g each) blanched almonds, very finely blitzed (or use almond flour) 6 large eggs, separated 1 cup (220g) caster sugar ½ tsp (2.5ml) […]

Published on February 2, 2026

Marinated peppers mingle with chorizo and chickpeas for a bold, breezy salad that practically serves itself. Marinated pepper, chorizo & chickpea salad   Serves 4-6 (as a side)  Ingredients For the marinated peppers 2 red peppers ⅓ cup olive oil 2 Tbsp apple cider vinegar 1 clove garlic, minced ¼ red onion, finely sliced ¼ cup sun-dried tomatoes, chopped Handful […]