Sweet, ripe pineapple and smoky bacon form the base of this juicy salad with crunchy seeds and salty caperberries. Capers are the pickled or dried unopened flower buds from Capparis shrub that grows all over the Mediterranean.
A great one to have up your sleeve for a quick weeknight meal or when you have unexpected guests come over. Using simple, familiar ingredients, this salad is taken to the next level thanks to punchy preserved lemons.
Dying to make the cheesecake like the one featured on the cover of our latest issue?
Here is a recipe for you to try.
This cake is in honour of all of those endless, bright, summery golden days. It is packed with ground almonds, fresh lemon, amaretti biscuit pieces, and apricots, and covered in dreamy vanilla bean cream cheese icing.
This little salad, a thrilling mix of flavours, textures and colours that is almost too glorious to look at, is a speciality of Gaziantep, a Turkish city on the border with Syria, famous for its gastronomy. If you don’t have pomegranate seeds, never mind.
