"This flavourful barbecue sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec, that has people lining up on the street any given night of the week. Don't' skip the lemon juice or cinnamon. Simmer the leftover sauce until sugar is completely dissolved and serve on the side for those who like their ribs dripping with flavour."
This easy marinade goes well with any type of meat. It gives lots of flavour, and of course the longer the meat marinades, the more flavourful it will be.
This is a quick, garlicky Mediterranean olive spread. Similar to the French tapenade, but without capers. Excellent served with good crusty bread.
This is a sweet lemony syrup for pouring over cakes, which is typical of Greek cuisine. You can also use this as an alternative to maple syrup on pancakes, or to drizzle over ice cream. It's very sweet so a little goes a long way!
Dip freshly baked bread into this easily prepared olive oil mixture.
I always have roasted garlic on hand - it is great on its own with some crusty bread, and also delicious in everyday recipes like soups, stews, houmous and tzatziki.
A vinaigrette can be mixed specially for a salad or it can be made in a larger quantity, to use as required – it will keep in the fridge for several weeks. If made ahead, store it in a screw-top jar and shake well just before using.
My mum, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake recipe you'll ever taste!!
A traditional pudding from West Sussex. Add sultanas or raisins to the filling to make Kentish Puddle Pudding. Warning: don't eat this if you're on a diet!
A variation on the Woo Woo, which I first tried in St Lucia on holiday. The most moreish alcoholic drink I've tried. You can play around with the quantities of vodka, peach schnappes and juice to suit your own tastebuds and tolerance for alcohol!