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- Gardening For Food. A better way of living
This cake translates to “Three Milk Cake”. We lighten it up with greek yogurt and lite coconut milk in place of the evaporated milk and heavy cream! It’s sure to be a sweet ending to your Mexican fiesta!
Inspired by a quick and easy Mexican breakfast dish of scrambled eggs and crispy tortilla, this nutrient-packed migas recipe is perfect for a vegetarian brunch, lunch or dinner.
This easy microwave lava cake is ready so quickly that if you start the microwave when you sit down to dinner, it'll be ready to eat when it's time for dessert.
Whether it’s classic, or a spiced-up version, this easy egg salad is simple and flavor-packed.
We’ve packed loads of extra veggies into this easy frittata so you can get the jump on your 5-a-day from the get go. But it’s also great cold in a sandwich.
This simple and delicious salad recipe, developed by popular influencer Skinnytaste, uses sous vide cooking for tender, juicy chicken that’s perfect every time.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency.
Most British recipes for Boston baked beans just use a piece of pork belly, but we think it needs some salted or smoked meat to counteract the sweetness, so we include bacon or pancetta. We’ve based the recipe on one our mothers used to make – when they weren’t opening a tin. The alcohol isn’t authentic, but adds flavour (we’ve tried all three).
My family loves these chocolate chip muffins! Our recipe uses sour cream, which makes these muffins super moist and helps them rise tall in the oven. I can’t wait for you to make them!
This easy-to-make veggie pasta salad will be a hit at summer picnics and parties.
This s’mores dip has all the gooeyness of smores without the mess, and only takes about 5 minutes to make. Great for backyard picnics or an after-dinner treat!
This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. This is a high-protein breakfast that will really fill you up, but as it is quite high in calories it should be paired with lower calorie lunch and/or dinner on a diet day.
Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions.
This springtime salad with crispy herbed goat cheese is the perfect pairing with a glass of rose and brunch with friends.
It’s never been easier to make your own sweet summer memories!
Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe.
