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Food, Home & Garden

Steamed fish fillets with spring vegetables

Steamed fish fillets with spring vegetables

Bamboo steamer baskets are very handy for this dish – you can stack them so that everything can be steamed together. The moist heat from steaming ensures that the fish doesn't dry out. If using a purchased stock, dilute it as it will get a lot of flavour from the marinade.
Moroccan chicken with couscous

Moroccan chicken with couscous

Aromatic cumin, coriander and cinnamon give this chicken a real Middle Eastern flavour, and serving them with chickpeas further enhances the ethnic theme. Zucchini and sugarsnap peas add colour and all the benefits of fresh vegetables.
Bacon and broad bean salad

Bacon and broad bean salad

This delicious warm salad is packed with strong flavours and makes a fabulous supper or lunch served with chunks of crusty bread or a side dish of new potatoes. Use a mild smoked bacon as it is slightly less salty than some of the other cures.
Potato salad with horseradish dressing

Potato salad with horseradish dressing

Everyone loves potato salad, but it can be high in kilojoules and fat. This lower-fat version is made with a light fromage frais and yogurt dressing flavoured with horseradish. Toss in the dressing while the potatoes are still warm and serve garnished with bresaola (Italian dried beef).
Aromatic beef curry

Aromatic beef curry

This will satisfy even the most demanding curry addict. Lean and tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms and spinach, with yogurt added to give a luxurious feel. Served with cardamom-spiced rice, it makes a really healthy and nutritious meal.
Asparagus risotto with truffle oil

Asparagus risotto with truffle oil

Not only is risotto satisfying and delicious, it is a great vehicle for whatever fresh vegetables are in season. It needs plenty of stirring, but still takes only minutes to become perfectly cooked and creamy. A little truffle oil is a luxurious finishing touch for this risotto with fresh asparagus.
Curried lentil and vegetable pilaf

Curried lentil and vegetable pilaf

By using some supermarket convenience foods, such as ready-prepared vegetables, and ginger and garlic bottled in oil, this dish can be on the table in half an hour. It makes a one-dish vegetarian meal that is rich in protein, starchy carbohydrate and other essential nutrients.
Salmon with mango salsa

Salmon with mango salsa

Here is a wonderful mixture of bright colours and zingy flavours, from the peppery topping on the salmon to the mustardy watercress and fragrant mango salsa with its surprise kick. This is certainly vitality food – it looks great and is bursting with vitamins and minerals.
Lamb burgers with fruity relish

Lamb burgers with fruity relish

The advantage of making your own burgers is that you know exactly what's in them – and they can look and taste better than any takeaway. An orange and raspberry relish adds a lovely fresh flavour to these juicy lamb burgers as well as lots of vitamins. Serve with a green or mixed salad.
Melon, fetta and orange salad

Melon, fetta and orange salad

Here, the classic starter of melon and prosciutto is transformed into a tempting main-dish salad with the addition of fetta, cherry tomatoes, cucumber and oranges. Serve for lunch, with warm ciabatta bread to mop up the juices, or as a starter for 6 people.
Braised duck with crunchy salad

Braised duck with crunchy salad

Braising duck breast fillets in red wine with garlic and ginger, plus a little redcurrant jelly for sweetness, produces moist, tender and flavoursome meat. The duck is cut into strips and served on a colourful mixture of crisp raw vegetables and fruit.
Stir-fried chicken and avocado salad

Stir-fried chicken and avocado salad

This is an excellent main dish salad, combining stir-fried strips of chicken and bacon in a hot piquant dressing with creamy avocado and sweet cherry tomatoes. It is perfect for when the weather starts to get cooler but you still want to eat a healthy salad.
Eggs Benedict

Eggs Benedict

Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean prosciutto, to make a lighter, but equally special version.
Most People Can Not Spot the Snake in this Photo – Can You?

Most People Can Not Spot the Snake in this Photo – Can You?

What's more terrifying than having a snake loose in your backyard? Not being able to see it…
If You Ever Hear This Four-Word Phrase When You Pick Up the Phone Hang Up Immediately

If You Ever Hear This Four-Word Phrase When You Pick Up the Phone, Hang Up Immediately

If you hear this key four-word phrase when you pick up the phone, you could be about to lose your life savings.

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