Jill Dupleix is a big fan of meat skewers on the barbecue. Here she shares her chicken kofta with turmeric tahini recipe - smoky, spicy, hot-off-the-grill passport to culinary pleasure!

There's a reason many cuisines like to skewer and barbecue their food; sticking meat, fish and veg on to a stick and cooking it over hot coals is more fun for .

Forty cloves of garlic might sound like a lot but when it cooks down to such a sweet, almost caramelised, nutty paste and you squish it out onto your plate and eat it with the lamb, you'll be wishing you'd cooked it with twice as many.

Forty cloves of garlic might sound like a lot but when it cooks down to such a sweet, almost caramelised, nutty paste and you squish it out onto your plate and eat it with the lamb, you'll be wishing you'd cooked it with twice as many.

Creamy lemon meringue possets (English posset – just cream, sugar, and lemon juice – sets without eggs or gelatine into a tangy, creamy, soft-set custard.)   Read more: http://www.goodfood.com.au/good-food/cook/recipe/easy-lemon-meringue-possets-20160419-4dplt.html#ixzz46FORVWx2  Follow us: @goodfoodau on Twitter | goodfoodau on Facebook

Creamy Lemon Meringue Possets - Here's a quick flip on a traditional French dessert. The old-school three-ingredient English posset – just cream, sugar, and lemon juice – sets without eggs or gelatine into a tangy, creamy, soft-set custard.

A recipe to make in less than 30 minutes - by Jill Dupleix. Lamb with haloumi and fast tomato sugo.

Lamb with haloumi and fast tomato sugo Recipe - Modern Australian

A recipe to make in less than thirty minutes: surf and turf burger with crumbed calamari by Jill Dupleix.

Good Food is your essential companion to eating out, eating in and everything in between.

Seasonal side: Broad beans, green olives and yoghurt.

Covering a table with the dips, flatbreads, grills and grains of the Middle East is such a beautiful way to eat. This springtime side dish, based around broad .

Mid-East flavour: Mujadara with smoked trout and dill.

I love making mujudara, a brilliant Lebanese dish of rice and lentils tossed with crisp, slow-cooked onions, and topping it with whatever is around - hot-smoked .

Cucumber gin and tonic.

What could be more summery and celebratory than an icy-cold, minty, cucumber-green G&T? A bunch of odd-sized jars make great glasses-you-don't-have-to-worry-about. And don't forget the ice.

Scandi-style snacking: DIY smorrebrod.

Scandi-style snacking: Jill Dupleix's DIY smorrebrod, perfect for picnics.

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