Put oil, onions and capsicums into heavy bottomed sauce pan and cook slowly until onions and caps browned. This takes at least three quarters of an hour, make sure you stir so it won't burn. Once this ...

A big, delicious, melting mush of creamy, garlicky aubergine (even if it does resemble a wet dishcloth) I have joked in the past about the peeled flesh of a baked aubergine and how, when sitting in a ...

Two speedy spaghetti-based favourites: with a quick tomato, garlic and chilli sauce, and with tinned fish, capers, chilli and lemon “I make your coat-on almond biscuits most weeks,” a woman told me in ...

Pasta is one of the original fast foods. If you use fresh pasta or dried egg pasta it’s even speedier – no more than 10 minutes from start to finish for this dish with crab, lemon and chilli. Of ...

This tangy and spicy concoction is best made in a pan which won't react with the acid in the vinegar (stainless steel or enamel). This tangy and spicy concoction is best made in a pan which won't ...