- 2 hours +
- Jill Dupleix
2010 MasterChef winner and TV presenter
You have to love a recipe when you look down the list of ingredients and everything is good for you.
Cook | Adam Liaw | Mon Apr 25 13:28:32 EST 2016
Our parents told us to eat more greens. Our teachers told us, too. Nutritionists have been saying it for years. Heck, even Popeye got in on the act.
Cook | Adam Liaw | Mon Apr 25 10:38:37 EST 2016
I'm not much a fan of sweet soups – they always taste a bit like fruit juice or melted ice blocks to me. This is one shining exception.
Cook | Adam Liaw | Wed Apr 20 17:39:08 EST 2016
If you think of soup as just a warm-up to the main event, think again. A warm, hearty soup doesn't need to be full of cream or starchy vegetables.
Cook | Adam Liaw | Tue Apr 19 14:55:40 EST 2016
Ever out for breakfast and can't work out whether you want to be good and get the fruit salad, or cut loose with the pancakes? Well, the answer is stay home and have the best of both worlds.
Cook | Adam Liaw | Tue Apr 12 14:46:11 EST 2016
Starting the day with a big breakfast doesn't have to mean oily sausages and bacon. When you have the time to sit down for a leisurely morning meal why not make it an occasion? This incredible hulk...
Cook | Adam Liaw | Tue Apr 12 14:45:29 EST 2016
My brother is a dietitian and I remember how he would come home every night while he was training and sing the praises of "fish and broccoli" as a nutritious meal. It's stuck with me all these years.
Cook | Adam Liaw | Mon Apr 11 13:59:19 EST 2016
There's no need to have your tastebuds surgically removed to eat healthy food. "Eating the rainbow" is one of the simplest and most memorable pieces of nutritional advice you can follow.
Cook | Adam Liaw | Mon Apr 11 13:58:44 EST 2016
This recipe is inspired by a lunch served to us by chef Claus Henriksen at Dragsholm Castle, near Copenhagen.
Cook | Adam Liaw | Tue Apr 05 17:21:16 EST 2016
From sweet buns to savoury rye breads, Nordic baking is among the best in the world. This tricked-up onion tart makes a beautiful entree.
Cook | Adam Liaw | Tue Apr 05 17:14:35 EST 2016
Maundy Thursday in Germany is also known as Green Thursday, and this simple and vibrant soup is usually made just with chervil.
Cook | Adam Liaw | Tue Mar 29 12:04:03 EST 2016
In much of Europe, Easter marks the beginning of spring and the lambing season, and Easter dishes from Sweden to Greece hold lamb in the highest esteem.
Cook | Adam Liaw | Tue Mar 29 12:04:20 EST 2016
Across the world, Easter has given us some of our best-loved baked goods: Shrove Tuesday semla in Sweden, hot cross buns in Britain, tsoureki in Greece, mona de Pascua in Spain, capirotada in Mexico .
Cook | Adam Liaw | Wed Mar 23 09:51:22 EST 2016
This fresh Chilean salsa is all you need to turn a few salmon fillets into a show-stopping barbecue dish. And if you haven't fired up the barbie, it's great in a frying pan, too.
Cook | Adam Liaw | Mon Mar 21 13:58:17 EST 2016
The biggest problem most of us face with steamed whole fish is trying to find a steamer big enough. Never fear, because it's very easy to do it in the oven.
Cook | Adam Liaw | Mon Mar 21 13:57:16 EST 2016
A traditional amok is steamed in a banana leaf basket, which can at times test your basket-making abilities more than your cooking.
Cook | Adam Liaw | Mon Mar 21 13:57:49 EST 2016
Mushrooms and fish are an underrated combination but it's one that's perfect for autumn. Fish cook very quickly so for stuffed fish it's very important to make sure the stuffing is cooked first.
Cook | Adam Liaw | Mon Mar 21 13:56:58 EST 2016
Freezing the flour for beer batter keeps it cold and dry, inhibiting gluten and keeping the batter crisp and light.
Cook | Adam Liaw | Mon Mar 21 13:56:39 EST 2016
Even if you're not a regular baker, Easter is the perfect time to fire up your oven again, and marrying generations-old baking traditions with the chocolate of modern-day Easter celebrations is a...
Cook | Adam Liaw | Mon Mar 21 12:34:33 EST 2016
What a haul! Here are some ripper seafood recipes that will see you right for Good Friday and beyond.
Cook | Adam Liaw | Mon Mar 21 11:45:24 EST 2016