Make egg-fried rice for a quick and easy lunch or dinner. It’s so versatile – you can use a variety of vegetables, and you could even skip the egg if you don’t have any.
If you think salads are all lettuce and vinaigrette, think again, and then get yourself some asparagus.
Pesto is such a versatile and easy sauce to whip up, and is a great way to use seasonal ingredients to get the most flavor you can from them. I made this from wild garlic leaves, which is an ingredient with a short season. This is an easy way to preserve it.
If your favorite springtime vegetable is asparagus, like me, then you’ll love this fresh and simple pasta dish.
Making scallops at home requires an eye on the timer and an appetite for eating the experiments. Put them on top of risotto for a perfect match.
Coconut milk and loads of Thai-inspired ingredients are a delicious way to jazz up chicken.
Swedish meatballs are not just for trips to Ikea – try these at home and you’ll wonder why you haven’t made them sooner!
Gooey cheddar cheese, colorful veg and steamed rice make for a hearty and seemingly decadent dinner.