Hummus / Hummous / Houmous? No matter how you choose to spell it this easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with veggies or pitta.
I was lucky enough to pick my blackberries straight from the hedgerow but you could always pick yours straight from the supermarket shelf.
These are not like your usual dried merinuge nests that you'd buy from the supermarket. These are soft and mallowy with the gorgeous taste of raspberry. Of course you could swap the raspberry for strawberry / blueberry / lemon curd or pretty much anything you fancy.
We’re all guilty of cooking too much rice when making a curry or chilli. This is a great way to use up that leftover portion.
With the addition of a tin of chickpeas I've turned the humble remains of a Friday night takeaway into a dozen curried burgers.
A classic G&T reinvented as a delicious, moist loaf cake.