A lovely, rich, creamy-tasting risotto; the avocado adds an element of freshness to it.
This version of Caesar Salad Dressing, which hails from the 1940s, is considered one of the more acceptable close-to-authentic versions. It’s easy to make — just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge.
Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while lightening the salad up a fair bit.
This a sophisticated bean salad with the warm Mediterranean flavours of lemon, olive oil, rosemary, balsamic vinegar and delicate Parmesan cheese shavings. It may cause even the most curmudgeonly bean-salad haters to change their minds on bean salads.
This is a very hearty vegetable side dish that has everything going for it comfort-food wise: a cheese sauce, bacon, and even buttered bread crumbs on top. You can even make this ahead.
These tomato slices have great taste, and texture.
Making pesto is absolutely no work if you have a food processor.
Feel free to vary the veg in the recipe according to what you have on hand or what looks good at the store. Bear in mind, though, that the idea is to end up with veg in the pasta that have some crunch to them to give it interest.
Thin strips of eggplant brush with olive oil, grilled till crisp, then garnished with grated parmesan cheese. Many people say they hate eggplant, but that this is the only eggplant dish they will eat.
You can make this up to a day ahead, and reheat at the last minute in the microwave.
A really great, tasty side dish when you just can’t face potato, rice or pasta again.
A great summer’s eve meal with a leafy green side salad.
The watercress in this recipe makes the pesto particularly nutritious and lends it a peppery taste. The rocket (aka Arugla) leaves lend depth with mildly bitter tones.
A rich, yummy side-dish.