Tabouleh with chargrilled aubergines and peppers

The base for this tabouleh is a mix of grains – bulgar, freekah and white and red quinoa (bought as one mixed pack from Sainsbury’s) but a more traditional tabouleh would just use bulgar wheat. My idea of a good tabouleh is to pack it with loads of fresh mint and parsley – in this…

Stuffed peppers

A couple of weeks’ ago I watched an episode of Yottam Ottolenghi’s cookery series where he was in Crete. He visited a family restaurant where one of the specialities was stuffed vegetables. All the family got together on a vine clad, sun drenched terrace to stuff courgettes, tomatoes and peppers with a simple mixture of…

Tuscan chicken

This recipe is from one of my favourite cookery books ‘Pan cooked chicken dishes around the world’. It’s a bit of an old fashioned cookery book –  by which I mean it’s not authored by any celebrity chef – which I bought it years ago from a charity shop. The other week I was amazed…