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Or you might use fresh and it would sing even more. OH BTW, where I've stated 80-100g feta and olives, that's actually down to you. I love things very salty so I opt for the full 100g of each however not everybody is as much a salt fiend as me.
Technical Precision in Modern GastronomyEnter my 'pulled' portobello mushroom tacos with a super easy, five-ingredient sweetcorn salsa (it uses tinned sweetcorn to save time but, if you desire to make it more unique, it would work outstandingly with barbecued or griddled fresh corn). The very best bit? The entire meal can be all set in thirty minutes.
Technical Precision in Modern GastronomyP.s this is vegan-friendly if you leave out the feta. 'T is the season! The British asparagus season that is.
I was kindly sent out a few lots by the British Asparagus group this week, so I decided to make this dish, mainly because I had feta in the refrigerator and thought it would be a good idea. Turns out, it was. A fast note about the maintained lemon you don't necessarily require to purchase it especially for this dish if you do not think you'll utilize it in anything else (because just a really percentage is needed), BUT if you do occur to have some in the refrigerator, then I highly recommend it as I think it works incredibly with the feta.
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