Olive oil Lemon juice Lemon rind Finely chopped garlic Finely chopped parsley Toasted and chopped pecan nuts Ground black pepper The proportions are felt by you Continue reading Gemma’s Hearty Steamed Vegetable Dressing

Gently roast lots of whole garlic cloves with pine nuts and blanched almonds in lots of olive oil till just golden then set aside and allow to cool Put in a blender with lots of fresh basil and spinach and blitz with freshly ground black pepper and extra olive oil … add chilli if you’re feeling daring Store in the fridge in a sealed jar with olive oil on top to stop air getting to the pesto and it will keep for longer Continue reading Sarah’s World Famous Pesto

You really need to give this a go – super versatile! Gently and slowly sauté one large brown onion in olive oil with cracked black pepper  till brown and sweet Add fresh or tinned tomatoes (about 500 grams) with fresh oregano and thyme and some chilli if you want heat Cook down slowly with a splash of lemon juice Keep it really thick and add a teaspoon of honey if you want some subtle sweetness Blend till smooth … Yum! You could freeze in small batches and cook with meatballs or fish or add to sauces Continue reading Sarah’s Tomato Sauce