Lunch

To save time, use leftover chicken or bought barbecue chicken, remove all skin and bones before using. Tarragon is the essential flavouring for many classic French sauces and dishes. It is also blended with parsley, chives and chervil to make fines herbes. Note

This sandwich is at its best eaten warm, but if you don't have the right facilities to cook the chicken and bacon at lunch time, then cook the chicken and bacon in the morning and assemble the sandwich at work.

One corn cob will give about 1 cup kernels. You can substitute frozen or drained canned kernels. Note

Served with dollops of sour cream and fried tomatoes, these fritters make a fantastic breakfast or brunch.

Wiping the knife with a damp cloth will make cutting the sushi roll easier. You need a sushi or bamboo mat, available from Asian food stores and most supermarkets for this recipe. Nori is a type of dried seaweed used in Japanese cooking as a flavouring, garnish or for sushi. It is sold in thin […]

Hearty and warming, this delicious cream of kumara soup makes the ultimate Winter comfort food. Especially when served with this tasty rosemary sourdough.

Whip up this light and delicious bruschetta for a quick lunch or appetiser.

Use a good quality chicken stock instead of the consommé, if you prefer. Ask the butcher to butterfly the turkey for you. The turkey can be cooked in the oven, if you prefer. Preheat oven to 180°C and cook, uncovered, on wire rack, about 1¾ hours. Note