My partner came back from a trip to the coast with octopus. I’ve cooked baby octopus before, marinated briefly and cooked fast on the barbeque. But these were a bit larger than the babies I’d cooked before. What to do with them?
As seasonal a recipe as they come, this eggplant with pizza topping is easy and fast.
This is one of those miracle dishes that seem to make a small amount of ingredients go a long way.
This was voted by the Muesli Bar Challenge kids as their favourite of the whole year.
The pomegranate sauce is the star. It tastes really good, and it doesn’t so much mask the kangaroo as outshine it, so it is a good way to introduce kangaroo to your slightly less adventurous friends.
This recipe was my son’s all-time favourite lunch box baking for all of his high school years. Unfortunately for him, there is only a small window of opportunity when both apples and passionfruit are in season.
My kids christened these “Slightly Healthy Lunchbox Choc Chip Cookies” because they couldn’t believe they were actually healthy.
The traditional recipe calls for pomegranate molasses, which you can make by boiling down pomegranate juice with sugar and a little vinegar to make a thick syrup. But it seems a pity to boil out all that wonderful vitamin C in the pomegranate juice, so this version uses the juice straight.
There are several bits of this recipe that don’t seem right and you’ll just have to trust me! It has no sugar, no butter or oil, only 5 ingredients (not counting water), and though it takes an hour to bake, it takes only 10 minutes to make.
The nice thing about bean gluts is that you can just let them fully mature and dry on the vine, then store them for using in dried bean recipes, like refried beans or nachos or baked beans or ful medames. But I don’t quite want to let these beans go yet.