Bulgur, which forms the base of tabbouleh – a herby, Middle Eastern salad – is a chewy and nutty-tasting grain made from wheat that has been parboiled, dried and cracked. It is quick to prepare, requiring only a soaking much like couscous.
Enjoy this for brunch or as an after-dinner treat.
500g black or ruby grapes 1/2 cup water 1 cup caster sugar Finely grated zest of 1 orange 1/2 teaspoon ground star anise 1/2 teaspoon ground cinnamon Wash grapes and cut in half. Remove seeds if necessary. Place all ingredients in a medium saucepan over low heat. Stir until sugar dissolves then bring to a [...]
This café-style noodle salad is brilliant because it’s packed with flavour and texture and can be made with other proteins.
Pastry is always popular at parties and this creation is the epitome of flair without fuss.
The jam and berry topping for this scrumptious cheesecake will need more or less water, depending on the consistency of your jam. Home-made jam is often runnier than commercial preserves, so will probably require less liquid.
This show-stopper pavlova roll is a great make-ahead dinner party dessert as it can be stored in the freezer.
A special occasion calls for a spectacular cake
Food editor Sally Butters selects some personal all-time favourite recipes from the past 20 years
Be sure not to over-cook this quickly mixed cake. For best flavour use good quality cocoa such as Valrhona. We also used Valrhona chocolate sauce on top (both from Sabato, tel 0800 722 286).
Treat mum this mothers day with some homemade shortbread