Chermoula

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander…

Chilli Chicken with Cashews

This recipe is sensational – I got some ideas after poking around in Pinterest and I knew exactly the flavour I was after.  The combination of the sweet chilli sauce and tomato sauce provides the tang and you can adjust the heat by adding more or less dried chilli flakes.  The cornflour coating on the…

Chicken, Leek & Camembert Pie

I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page:  Chicken.  Pie.  Camembert. The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations…  Basically it’s a pie made with a thick white sauce…

Go-To Tomato Sauce for Pasta…

We have a personality on radio here who is not only a marvellous raconteur but also an excellent chef.   We listen to him quite a bit and over the years have cooked some of his suggestions.  This terrific recipe is one of his and is so easy to make when you have almost nothing in your…

Perfect Pesto Pasta

I love the fresh taste of Basil – it’s one of my favourite herbs.  Whenever I find a lovely fresh bunch I make pesto – it’s so easy and only takes minutes in the Ninja or food processor. I assemble everything I need and put it all in the Ninja – it whizzes it up…

Pancake Lasagne

This is a recipe I have been making for over 30 years – it came about when a friend wanted to make lasagne for dinner but we didn’t have a square casserole dish in the house so she decided to make it with round pancakes!  What a gem of a recipe this turned out to…

Fragrant Thai Red Chicken Curry

This recipe for Thai Red Curry is very easy and it freezes well so I always make a large pot.  The brand of paste is called Five Tastes which isn’t too hot.  I find I can always crank up the heat but some pastes are just a little too strong which spoils the lovely fragrant taste. You can add…

Simon’s Chicken Cacciatore

My husband doesn’t cook very often but boy when he does it’s worth the wait! Simon has adapted a traditional Chicken Cacciatore recipe and come up with the most delicious rustic chicken casserole ever. As he is not keen on bones in his food, he uses whole chicken thighs. Very tasy and easy to make…

Lizzie’s Lasagne

Everyone has their own Lasagne recipe and everyone makes it a different way. This one is quick and easy and absolutely delicious. I have also made it using curly fettucine which works very well if you don’t have any lasagne sheets in the house. Just cook them following the packet instructions and layer them as…

Chicken Satay on Skewers with Peanut Sauce

There is nothing more delicious than a big plate of Chicken Satay. We love it and eat heaps of in the summer as you can throw it on the BBQ and whip up a peanut sauce in minutes. There are many variations of this terrific dish – you can thread pineapple in between the chicken…

Lizzie’s Bolognese Sauce

I have been making this sauce the same way for about 30 years.  It can be fiddled with by adding extra ingredients such as mushrooms, spinach, grated zucchini or bacon etc.  The basic sauce however is delicious… This recipe make quite a lot of sauce but it freezes very well and I also use it…