New Zealand Cuisine
Lots of cultures make a version of raw fish ‘cooked’ in lemon or lime juice or even vinegar. In Latin America they don’t use coconut cream, but in the Pacific Islands they do, and it adds a lovely creamy richness. I’ve given both options here, so if you don’t want the coconut flavour you can just leave it out and add a drizzle of extra virgin olive oil instead. This recipe is from my biggest and most beautiful book yet - Essential Annabel Langbein!
My mother used to make huge pots of this hearty soup and have it in the fridge for any moment we might be hungry – like after school on a cold day! We called it Hunt Soup. It’s great as a winter weekend lunch or dinner when you come home tired and late. I’ll often make a double batch as it freezes well. This recipe is from my biggest and most beautiful book yet - Essential Annabel Langbein!
These fish parcels are so quick and easy to put together and cook, making them the perfect midweek meal or quick fix for an impromptu dinner party. Pick up some fish on the way home and make them tonight! This recipe is from my biggest and most beautiful book yet - Essential Annabel Langbein!
With a bucketload of green goodness and loads of flavour, this satisfying curry is simple enough to pull together on a weeknight and will provide you with delicious leftovers for lunch. Tempeh is a wholesome form of meat-free protein made from fermented soybeans. I’ve made this using humble frozen spinach showing that healthy food doesn’t need to be made with hard-to-source ingredients.