Shellfish, in particular, is neglected as a great source of Omega-3 to help with heart health, and old myths about prawns being contributors towards cholesterol have now been debunked. So try and be a bit more adventurous in your seafood choices.
"I have had several versions of this dish and cooked it many times, the "green sauce" comes from the amount of parsley used in the dish, its that classic Catalonian mix of garlic and parsley that just simply works together that makes it so enjoyable, the clams add a wonderful saltiness, done well you can taste the sea..." Mitch Tonks
This recipe makes two calzones or pizzas. It may seem time-consuming but while the dough is rising you can create a rich thick and sticky tomato sauce. Slow roasting also brings out the best in your toppings.
This is a homely sausage, with a subtle smoked flavour, a good all year round main course. Serve with mash on a cold winter day or if the sun decides to shine they’re very tasty with a salad.
Taking place from Monday 23 May to Sunday 29 May 2011, it’s a time for everyone from foodies to families, caterers to cafés, market stalls to meat-free aisles, green grocers to gourmet chefs and supermarkets to stylish restaurants. It’s a real food for thought week. National Vegetarian Week.
This is a playful dish which has lots of components. To save time why not divide the recipes up between your friends and turn your kitchen into an episode of Masterchef? The salad can either be served on one large plate, a little like a mezze, or on four individual plates, it’s up to you.
