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Warmth-loving tomatoes are enjoying the sunny days of August, growing enthusiastically in my polytunnel and outside at the allotment. Blight (Phytophthora infestans) can be a problem, especially if the weather turns damp because blight spores thrive

ON SALE JUNE 29 Good day sunshine! Give your chicken extra pep with the zesty tang of citrus. see recipe, page 39 >> PER SERVE 1490kJ, protein 35g, total fat 12g (sat. fat 3g), carbs 23g, fibre 8g, sodium 134mg • Carb exchanges 1½ • GI estimate low •

INGREDIENTS 10 TEASPOONS SALT1L WATER450G WHITE BEANS, DRIED1 ONION, PEELED AND HALVED1 CLOVE GARLIC, FLATTENEDFEW SPRIGS FRESH THYME1 FRESH BAY LEAF1/4 CUP EXTRA VIRGIN OLIVE OIL3 CLOVES GARLIC, MINCED1 SMALL BUNCH SAGE1 CUP CHICKEN OR VEGETABLE STO

Summer is a great time of year for cooking with fresh veggies. Farmers’ markets and home gardens are overflowing with vibrant produce. Two stars of Louisiana’s summer harvest are tomatoes and peppers, and we’ve come up with a few satisfying ways to m

Supermarket queues, empty shelves and tightened budgets, the past few weeks have made us all re-assess the way we cook. We’re reaching for storecupboard staples, making our food go further and craving comforting but healthy dishes. So, for cooking in

I LOVE TO EAT the traditional dish of chicken with 40 cloves of garlic, but, to the uninitiated, the name of this recipe can be a bit shocking. Forty cloves of garlic sounds like enough to make your breath peel paint, but in truth the garlic in the d

WHEN in season, our favorite foods — such as peppers, tomatoes, onions, corn on the cob, rhubarb, blueberries, peaches, and more — beckon to us, either in our own gardens or at the farmers market. And while we enjoy eating fresh produce, a lot of us

Just the smell of toast is enough to make anyone’s mouth water, and now this breakfast staple is topping trendy restaurant menus across the country, starring in main courses to be eaten with a fork and knife. And why not? A great slice of bread is th

Makes 8 to 10 servings 6 cups cubed peeled butternut squash (about 2 pounds)2 cups cubed peeled turnips (about ½ pound)2 cups sliced carrots (about 1 pound)2 tablespoons olive oil1 pound Brussels sprouts, trimmed and halved½ cup salted butter½ cup al

Makes about 6 servings 6 slices bacon, chopped1 large yellow onion, thinly sliced (about 3 cups)1 teaspoon chopped fresh thyme1 teaspoon chopped fresh rosemary6 cups mashed cooked sweet potato (about 4 large potatoes)1½ cups shredded Gruyère cheese,

If you’re hosting guests for Easter Sunday, you’ll want to have a few finger foods for them to snack on while you finish making the meal. To tide everyone over until lunch or dinner is served, we suggest whipping up a few of these easy, elegant appet

MAKES 18 TO 20 These cornmeal cakes have plenty of chopped crawfish tails for some Bayou State flavor. 1 cup self-rising flour1 cup self-rising yellow cornmeal2 teaspoons sugar1 teaspoon garlic powder¼ teaspoon ground black pepper¾ cup whole buttermi

PREP + COOK TIME 35 MINUTES SERVE 4 Cook 375g spaghetti in boiling salted water until tender; drain. Meanwhile, squeeze meat from 750g beef sausages and roll into balls. Cook in an oiled large frying pan, over medium heat, until browned all over. Ad

Mix and match to make the ultimate vegan combo of your dreams! Keep it classic with a veggie-loaded burger with all the fixin’s; a stack of baked onion rings; and an old-fashioned strawberry shake. Or step it all the way up by pairing a melty, beefy,

It seems funny to admit that a fish was once my nemesis, but there was a spell back when I was a line cook when that was exactly the case. For five straight nights, I carefully prepared what appeared to be pristine swordfish steaks and began to plate

WHAT IMPRESSES ME most about Italian cuisine is how a dish based on something as humble as stale bread can still be unbelievably delicious. So it goes with pappa al pomodoro, the fantastic Tuscan bread and tomato soup perfumed with garlic and olive o

Vindaloo [VIHN-dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit. Makes 4 servings (7 cups) Total time: 45 minutes 1/3 cup distilled white vinegar6 cloves garlic, peel

IF YOU’RE ANYTHING LIKE US, you’re done with winter once the calendar flips from February to March, even though you still might need that sweater. You start seeking out fresh spring vegetables and crave meals that are a bit lighter. These menus are a

These days, the most frequent question you’ll hear on the gym floor is not, “How much can you bench?” but rather “To fast … or not to fast?” That is the question. And the answer is, well, a bit complicated. The research is split on whether or not int

Before I started working with alchemy, a forerunner of chemistry based on the transformation of matter, I was trying to juggle mind, body, and soul practices separately. I was following different programs and driving myself a bit crazy in the process

After a long holiday season with too much sugar, fat, and heavy drinking, your liver may need a little care. Try these seven foods, shown to help strengthen the liver, improve its cleansing processes, and protect it from damage. 1 Artichokes are rich

7 garlic cloves, divided1 cup olive oil, divided2 tsp. grated lemon zest, plus ½ cup fresh juice (from 4 lemons), divided1 Tbsp., plus ½ tsp. black pepper, divided2 tsp. dried oregano1¼ tsp. kosher salt, divided2 dozen split chicken wings¼ cup choppe

SERVES 4 Begin this recipe at least 6 hours ahead. 120g jumbo oats (or porridge oats)30g mixed nuts and seeds (almonds and pumpkin, sunflower, poppy, flax and chia seeds)Juice 1 large or 2 small oranges150ml kombucha or water A handful of rais

MAKES 4-6 You will need a waffle iron for this recipe. 4 (480g total) medium zucchinis, grated1/2 cup (125ml) buttermilk1 cup (160g) wholemeal self-raising flour4-6 eggs, plus 2 eggs, lightly beaten1/2 bunch chives, thinly sliced1/2 small bunch d

The benefits of watercress are endless. It’s rich in vitamin A (good for eye health and immune function) and vitamin C (beneficial for growth, development and repair of body tissues), and calcium (good for bone health), iron (beneficial for energy le

HOT SMOKED SALMON WITH ROAST BEETROOT, BURRATA AND HORSERADISH DRESSING (recipe page 66) SPICE-RUBBED SALMON WITH RADICCHIO, BLOOD ORANGES AND ROASTED HAZELNUTS (recipe page 66) A simple dish combining big, bold flavours. The earthiness of the beetro

Alex Elliott-Howery and Jaimee Edwards have joined forces to bring you Use It All: The Cornersmith Guide to a More Sustainable Kitchen. For years, the duo experimented with food — in their home kitchens as well as at their Sydney café, Cornersmith. N

SERVES 4 PREP AND COOK TIME 30 MINUTES 250g spaghettini4 eggs425g canned tuna chunks in olive oil, drained, flaked1/3 cup (55g) pitted kalamata olives, chopped coarsely250g cherry tomatoes, halved1/3 cup (50g) pine nuts, toasted100g baby rocket lea

(serves 2) Prep time: 5 mins Cooking time: 10 mins 1 large broccoli3 cups water1 tsp mixed dried herbs (parsley, chives and tarragon work well)Salt and pepper to taste Additional options: 2 garlic cloves3 tbsp onions (roughly chopped)2 tbsp yogurt/co

VEGETARIAN GLUTEN FREE SERVES 4 100 gm butter, softened2 tbsp white (shiro) miso2 tsp grated fresh ginger¼cup (60ml) extra-virgin olive oil4 firm white fish fillets (200gm each), skinless and boneless1 bunch red radish (500gm), thinly sliced2