Alice Zaslavsky says: ‘Once you get the hang of these, you’ll be making them all the time, and adding your own go-to combinations beyond these bases. In fact, the more veg you can pack in, the better – think zucchini (courgette), frozen peas, shredded red capsicum (pepper) and the like. Keeping the corn frozen adds ...
Alice Zaslavsky says: ‘Whenever I’m asked to sum up Georgian food, I always fire back ‘walnuts, garlic, coriander’– it may as well be our holy trinity. Whether these are blitzed in, stirred through, or sprinkled on top, many vegetable dishes in the cuisine benefit from this combination, from spinach to beetroot to aubergine. I particularly ...
DETAILS Preparation Time: 30 minutesMakes: 32 mini pigs in blanket or 16 regular sized ones INGREDIENTS 1.5 tbsp olive oil1 large white onion, peeled, finely chopped1 celery stick, washed and finely chopped1 garlic clove, peeled and finely chopped250g, 1 pack Merchant Gourmet precooked lentils1/2 tbsp Dijon mustard60ml white wine1 tsp dried thyme20g flatleaf parsley, washed and finely chopped40g ...
DETAILS Serves: 1 INGREDIENTS 1 pear2 tsp honey1 sprig fresh rosemary2 small slices of sourdough bread2 tsp butter1 pinch sea salt25 g feta cheese METHOD Place the pear slices on a baking tray lined with baking paper. Drizzle with the honey and bake for about 10 minutes.Meanwhile, pick and finely chop the rosemary leaves.Spread the sourdough slices with the butter. ...
DETAILSServes: 6 as a starter Prep: 25 minsINGREDIENTSFor the chestnut spread:1 pack (200g) Merchant Gourmet Chestnut Purée ½ tsp salt ½ tsp cinnamon 1tbs maple syrup ½ tsp olive oilFor the roasted grapes:300g sweet red grapes, washed A drizzle of extra virgin olive oil A pinch of salt 1/2tsp dried thymeTo serve:...