The juiciest and most flavourful mangoes hit markets in late May, so use them to make a sensational salad starter. Look for wonderful teardrop-shaped Alphonso mangoes from India or their Mexican cousins, Ataulfo.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
The green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée.Read More
I use hot smoked paprika in this dish but the mild works well too. Make the pesto ahead of time and warm it when needed to serve with the shrimp. Scallops and halibut are both good substitutes.
Peas and carrots are a standard dish in most people’s cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird’s eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.Read More
It’s that time of year where peas are growing in my garden: snow peas, sugar snaps and shelling peas. Once the peas are harvested, the branches the snow peas grow on are wonderful in salads.Read More