Roasted mushrooms are a simple yet incredibly satisfying dish that can elevate any meal. Whether you're looking for a quick ...

This healthy mushroom lunch or dinner option is ready ... checkseasoning and set pan aside. For the polenta, bring 1 litrewater to the boil in a large panover medium heat. Whisk inextra virgin ...

Add the parmesan and salt and mix to combine. Spread the polenta onto a 20cm x 30cm tray lined with non-stick baking paper and spread to 1cm thick. Refrigerate for 10 minutes or until set. Place the ...

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves. Cook the pasta according to packet instructions and ...

Set aside while you prepare the rest of the dish. In my opinion, meat that has been roasted in this way should not be served hot, rather just warm enough for the fat to be yielding. Bring the water to ...

Fry for a few minutes until soft, then turn up the heat and add the mushrooms. Cook until soft and golden ... Put 150g of the grapes in a small oven tray with a dash of oil, then roast for 10-12 ...

Drizzle over two tablespoons of olive oil. Peel and finely grate over two of the garlic cloves, sprinkle over the smoked ...

To make this dish, add orzo to tomato sauce, harissa, and peppers. Meanwhile, courgette and aubergine goes into the oven to roast with garlic, thyme, and olive oil, blending rich, caramelized flavors ...