We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury…
Pumpkin, Spicy Sausage and Kale Frittata recipe. One pot recipe by Homecook Charlene Bugeja. Serves 4-6 Prep time 60mins Ingredients 1kg pumpkin, peeled and chopped…
We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury…
Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared…
Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They…
Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how…
...and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been…
The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept…
Celebrate the season with the abundance of greens that appear in vegetable stalls everywhere. Spring is the time for celebrating all things green, and appreciating…
Weeknight dinners can still include a roast. We’ve cut corners on the classic Italian dish—using bacon and skipping the air-drying process. So while not as…