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Delicious ways to prepare couscous
Couscous is made of very small grains of dough which are steamed. It is similar to pasta, but unlike...

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Summer cooking
July and August are the hottest months and generally there is no reprieve. It is now time to think a...

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Fantastic frittatas
This frittata is a very versatile dish that you can serve for breakfast, lunch or even a light eveni...

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Oysters, love them or hate them
Oysters have always been the object of myth and intrigue. They are loved by some because of their cr...

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Loquats: the first fruit of the year
Succulent, tangy and sweet, wonderfully delicious loquat (pronounced “LOH-kwahts”) fruits are ri...

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Luxury seafood – monkfish
Monkfish, also known as anglerfish, frogfish, goosefish and sea devil, is a very ugly fish, with a h...

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The fondue dinner party is back!
Fondue is a dish that seem to drop in and out of popularity. Fondue used to be a popular choice for ...

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Patxaran
It is the people of Navarra whom we should thank for inventing Patxaran, a popular drink across Spai...

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Tips on perfect muffins
The smell of muffins cooking in the oven brings back many wonderful childhood memories for me. ...

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WAKE UP TO FRESH BRIOCHE
We often make homemade brioche to serve with paté. However, brioche also goes nicely with poached e...

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DRINKS TO ACCOMPANY A TRADITIONAL CHRISTMAS MEAL (Part II)
On Christmas day, when the food is ready, the table is laid and the hostess is panicking about the l...

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THE BEST EVER BARBECUED RIBS
What’s better than eating succulent meat straight off the bone? It’s not difficult to imagine ...