Salsa Verde

The Italian classic, which in my house serves as a sauce for fish or white meat as well as a snacking accompaniment to crusty bread, crackers, crisps … pretty much anything.

Plenty of parsley is essential so get one of those bunch of flowers sized bunches from a green-grocer rather than those puny supermarket plastic wrapped packs.


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fennel chilli salad

fennel chilli salad When thinking of a salad to have with fish, this is hard to beat.

You can vary the herbs, use mint, parley, coriander or marjoram (or any other soft herb) in combinations driven by taste or availability.

Tangy and fresh!

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chilli mint chicken

At the risk of appearing to only cook with chilli, here’s another fiery recipe - one to get those barbeque buds watering now that spring is just around the corner (a least here in Wales).
chilli mint chicken
A nice variation is a green version of the recipe, using green chillies and plenty of green herbs.

I like to serve these spicy little fingers with a cooling avocado salad (avocado, tomato, fresh coriander, perhaps a little chilli, chop, mix in lemon juice, season and serve).

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chilli garlic prawns

This is a favourite recipe of ours, first eaten on long summer evenings in Andalucia and now rediscovered in Devon, where we found fresh local prawns for £2.50 a dozen (even better with a couple thrown in for free on the back of a couple of crabs and the excellent Gravad Lax we also bought).

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chilli beef

The mexican classic with no minced meat and no kidney beans. Buy good pork and beef and allow plenty of time to cook — it’ll be worth it.

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