There is no pink prettier than the pink colour of rhubarb. It’s also great tasting and very much in season. This rhubarb and vanilla jam recipe is a real treat for the eyes, nose and mouth. Smother it onto a scone, spread it on some toast or put a dollop on your morning yoghurt.
It’s Easter which is all about the humble egg. Cooked properly, an egg can be one of the most delicious things on the planet. Poaching is one of the healthiest ways to do so, and it really isn’t hard to do well once you know how. Follow our easy steps and you’ll be a pro in no time at all.
After the over indulgence that goes hand in hand with Easter weekend, our bodies are craving lighter food. This dish from BBC Good Food is fairly healthy but not in the boring sense- it is full of flavour and looks fantastic served in the middle of the table on an oversized platter.
Some ingredients don’t need much messing around with, and asparagus is one of them. A squeeze of lemon juice and a little parmesan is all you need to complement the incredible natural flavours. This dish is a great starter or snack and simply must be enjoyed with a glass of white wine in the sunshine!
Radishes are unbelievably underrated. Their bright pink colour is so pretty on a plate and makes what can seem to be a rather wintry dish more summery. Roasted, radishes lose their somewhat bitter flavour and become sweeter and more subtle. Serve with a roasted chicken and a some fresh salad.
These lovely lemony delights are just perfect for summer entertaining, and are particularly delicious when the bread is toasted on a charcoal fire. If you don’t have one, they are also tasty when toasted on a gas grill. Simple, fresh and seriously mouth watering.
Here at the Alison at Home HQ, we love Lebanese food. We also like to try to bring you recipes where the key ingredient is in season and so will taste its best. Those things considered, here is our baba ganoush recipe in which aubergine steals the show. Perfect as a starter at an informal dinner party or for sharing at a picnic, we challenge you not to devour the whole thing in one go.
Melt the butter in a frying pan. Fry the mushrooms with the herbs and spices over a medium heat until soft. Drain in a colander.
Preheat the oven to 180°C/fan160°C/gas 4. For the pastry, sift the flour and salt into a bowl. Heat the milk, 50ml water and the suet in a pan until the suet has melted, then bring to the boil. Pour into the flour and mix with a wooden spoon to form a soft dough.
Knead the dough quickly until smooth, then divide into eight even pieces. Reserve a quarter of each piece for the lids (keep these pieces covered with a tea towel, or they’ll dry out), then press the larger pieces into eight holes of a muffin tin.
Add the cheese and Tabasco to the drained mushroom mixture and season well with salt and white pepper. Divide the mixture between the pie bases.
Roll out the pastry lids and press on top of the pies. Brush with egg, then cut small steam holes in the lids. Bake for 45 minutes, until golden.
At this time of year, everybody is feeling a little tired and sorry for themselves. The combination of over-indulging at Christmas and the cold weather can you leave you feeling worse for wear. It’s time to call in the super-foods. This warm winter salad from discoverkale.co.uk is not only great tasting, but is also full of nutrients that will help you fight colds and flu. Serve it up in a large bowlwith some stylish utensils and you are good to go.