When cooking brinjals, lightly steam before frying so that they don’t get too greasy.
An Asian lettuce-wrapped delight usually made with pork mince – we made a lovely vegan version.
Dip these in white or dark chocolate, or serve as they are. You can also use other berries.
An anytime dinner solution – swap roast beef for shredded rotisserie chicken if you like.
You can use any meat you like for this – pork, chicken or venison works well too. Best of all, it can be kept in the fridge for 4-5 days
For variety, swap the roast beef for cooked salmon, shredded rotisserie chicken or slices of seared steak.
Use ripe bananas for this vegan-friendly confection. Unripe ones will give it an earthy, not-so-sweet flavour (nope, you don’t want that).
The condensed milk creates a churned-like texture, plus it’s so easy the kids can make it themselves.
This recipe works well with chicken, too, or make it vegetarian by using roasted brinjals and baby marrows.
Always a crowd-pleaser for Sunday brunch, slices of this tart make quick weekday lunches too.