Edamame, Red Pepper and Corn Salad
This bright salad tastes as good as it looks. Use shelled edamame (Japanese green soy beans), which can be found in your grocer's freezer section, to make this salad in just five minutes.
This bright salad tastes as good as it looks. Use shelled edamame (Japanese green soy beans), which can be found in your grocer's freezer section, to make this salad in just five minutes.
We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
Although this meat lover's pie filling would make an endlessly satisfying meal on its own, mounding it between two flaky pie crusts brings it to a new level of deliciousness. Serve with a lemony salad.
One sheet of phyllo makes a soft, slightly crisp wrapper for these triangular cheese-filled pastries. For a crunchy version, use two sheets, brushing with butter between layers. Serve with the Greek licorice-flavoured liqueur called ouzo.
The beauty of our twist on a pizza Margherita is in its simplicity. The no-cook tomato sauce, fresh mozzarella and basil don't need fussing over chewy and tender dough like this.
Nice cream is a vegan iced dessert made from mashed frozen bananas. It’s as creamy as soft ice cream and contains no dairy. Infinitely versatile, it’s a great way to use up overripe bananas...other than banana bread!
Patience makes perfect, so don't let the custard boil or it may split.
