lifestyle

This is probably Senegal’s most famous dish, fish with vegetables served on a bed of rice. This, however is not you usual version but the dish that you will get served on the beaches of Dakar. Dakarois street food, if you like… There are about as many variations for spelling thiebou dieune (thiep bou dien,

This is a blend of European and North African styles, with the fish spiced with Moroccan flavours but baked en papillote (in paper parcels) in the French style. The fish is cooked on a bed of couscous, so your main meal and its accompaniment all cook together. Prep time: 10 minutes/Cook time 30 minutes/Serves: 4

This is one of my husband’s recipes for a fudge made with dark chocolate. The secret here is the addition of a little clotted cream as well as the ordinary cream. If you don’t have or can’t get clotted cream just replace it with more ordinary cream but it will alter the creaminess and flavour

Traybakes, whether sweet or savoury, are so wonderful as they’re prepared and forget dishes. Once you’ve prepared them, you arrange everything on a baking tray and then just let your oven do the work. You can even serve straight off the tray so there’s even less washing up to do! I provide a recipe for

This is exactly what you want for a speedy but flavoursome supper dish. Truly great if you’re hungry but don’t want to cook a complicated meal but still want filling food. Prep time: 10 minutes/Cook time 25 minutes/Serves: 2 Ingredients:500g passata2 tsp tamarind paste1-2 tsp hot chilli powder15g fresh root ginger, finely grated3 garlic cloves,

Certain vegetables go well in cakes, keeping them moist and providing sweetness without adding sugar. Carrot is the classic example, as is parsnip. However, beetroot (beets) are just as useful in baking. They yield sweetness, dietary fibre and also a wonderful purple colour. Prep time: 20 minutes/Cook time: 75 minutes/Serves: 8 Ingredients:200g (7 oz) plain

kaoteriad-cotriade.png Cotriade (Kaoteriad in Breton/Brittany Fish Stew in the UK) is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes, onion and garlic. Oily fish such as herring, sprats and mackerel are typical and, unlike bouillabaisse Cotriade does not typically contain shellfish.

Sables are a French chocolate biscuit, that, made with real chocolate (at least 75% cocoa solids). Now, I’m not a big fan of chocolate but my husband likes intensely dark chocolate as an occasional indulgence. He also likes orange and chilli with his chocolate so I’ve adapted the base recipe to make my Christmas treat

I love Mexican food, which my husband introduced me to. Refried beans (frijoles refritos in the original Spanish) are so versatile, they’re cooked beans that are fried with onion and chillies and partially mashed to a paste which is great for spreading on tacos. The dish evolved as a way of using up leftover beans

This is a fusion recipe from Australia for a simple way to make okra curry. The okra is selected and prepared in such a way that the pods remain crunchy and do not turn mucilaginous. To achieve this you need to pick only small okra, trim off just the attached stem, leaving the pod whole

squid-salad-chicory-anchovies-sun-dried-tomatoes.png Squid and sun-dried tomatoes are some of my favourite things and this zingy spring salad makes the most of both ingredients. You need whole squid here, and if possible get your fishmonger to prepare them so the flesh is scored (this way it curls up when for the salad). Here, I’ve married the sweet

Squid and sun-dried tomatoes are some of my favourite things and this zingy spring salad makes the most of both ingredients. You need whole squid here, and if possible get your fishmonger to prepare them so the flesh is scored (this way it curls up when for the salad). Here, I’ve married the sweet squid

Red-red is a classic Ghanaian vegetarian stew (or curry) made with tomatoes and red palm oil (hence the name red-red). The plantains are spiced with a classic Ghanaian spice blend, kelewele and the red-red is flavoured with curry powder (in lieu of a West African curry powder any blend that’s rich in turmeric (such as