I find aubergines intimidating. It’s not the girth that bothers me. There’s always some butter or a sharp knife for that. No, it’s the never quite knowing what to...
I have been keeping with my quest of cooking and eating more vegetables, and this roasted aubergines recipe is one more delicious step in that general direction. Hey Donna...
oh to be a little medieval rat queen with a fancy fork, surrounded by food
a goose hissed at me in the park so I absentmindedly hissed back but then she hissed back so I hissed back again and long story short I think I've just won my first goose rap battle
I love blood orange season. They are sharper than their plain juicing sisters and I love them sliced and frozen as they then make for a glorious g&t with a small stick of rosemary and a pinch of sea salt.
What do you do with them?
French expat living in Dublin, particularly happy when cooking with fresh, seasonal and locally sourced products.