With summer drawing to a close, we got our hands on some of the last watermelons of the season (and recommend you do the same). And because we never waste here in the MK kitchen, we used the rind to make a lovely watermelon konfyt, a South African classic.
Is there anything quite so good as these Middle Eastern bites of goodness? We’re showing you how to make falafel from scratch this week, with some hummus and dukkah on the side.
The red colour in a blood orange is caused by their amazing antioxidant pigments. Our blood orange salad will be a welcome and refreshing side with any meal, or as a light meal on its own.
If you’re a fan of these baby summer squashes (like we are) then these baby marrow fries are the Friday night treat you’ve been waiting for.
It seems that no matter where you eat out these days, you’ll see jalapeño poppers on the menu. They are pretty easy to make yourself, and if you ever feel like a plate of poppers at home, this is the recipe you need to turn to.
Our junior food stylist Jana is sharing her mom’s salad cups recipe with all of you today. Her family often enjoy this dish on special occasions.
Keep things old-school and serve your guests these mouth-watering spinach and ricotta tartlets. Feel free to double up the recipe if you are serving a large group of people.
This time of year brings with it the sweetest, ripest berries and we’re here to make the most of them! Our blueberry focaccia is light and fresh, perfect as a summer appetiser.
We love nut butter and we love to change things up. Whenever you feel like you need something a bit more exciting than peanut butter, give our moreish spiced sunflower seed butter a try.
We’re presenting you with yet another fresh side salad that’s sure to steal the show at your next gathering. With these well-liked ingredients, our melon salad will be a definite hit.