Just because you need to leave it to marinade overnight - don't miss out on this simply fantastic mix of summer flavours! Try it! It goes well with some goats cheese and garlic flat bread. It's even good tossed with some leftover pasta.
Recipe by: smatiszik
A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.
Recipe by: Julie Dumford
A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.
Recipe by: Bertha Mann
Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.
Recipe by: JENNIFER HARMAN
Simple, healthy and tasty - squash is dressed with olive oil, fresh parsley and garlic. If you don't want to peel it first, simply slice in half lengthwise and scoop out the seeds. You can serve this hot from the oven or at room temperature. Substitute pumpkin or sweet potato if butternut squash isn't available.
Recipe by: Syd
Healthy and tasty sweet potatoes make a great addition to any meal. Very easy!
Recipe by: JENNCOOK
Fresh ginger, cardamom, and sweet potatoes will fill your house with a delightful autumn fragrance, as well as call your family to the table.
Recipe by: Christine L.
This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water...you can make a delicious pot of polenta every time! There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake with vegetables, or fry it. Experiment and choose your favourite accompaniment!
Recipe by: IDAJ
A wonderful Mexican-inspired salsa, full of black beans, sweetcorn, tomatoes and onion. I can never make enough when I have a party. Chill 24 hours before serving if you have time and serve with tortilla crisps.
Recipe by: REBECKAH MACFIE
A good use for leftover rice. Can be served hot or cold.
Recipe by: Jessie