The bitterness of wilted rapini seems to be the perfect companion to pork, chilli and garlic. This rustic recipe makes the most of the fire and caramelised butteriness that occurs when these flavours are allowed to infuse together.
Smoky bacon, fresh tomato and fiery chilli punctuate this sauce from Amatrice – the sauce that my husband loves the most!
A quick Middle Eastern spice paste packed with fresh herbs and woody whole spices is the perfect marinade for this grilled succulent salmon with satisfyingly crispy skin.
No confusion, this is one sweet fusion! All the sweet, citrusy and woody spice of Greek baklava in soft syrup-bathed Japanese-style pastry parcels.
The most actual cooking you’re going to do to make this Greek inspired warm salad is boil the kettle and pop a few tomatoes on an oven tray. The rest is just some artless assembly.
I’ve stolen this idea from the Greek Klephts who used to steal lambs and cook them in underground fire pits to conceal their whereabouts. The result: a succulent flavourful parcel of meat and potatoes.