Chargrilled marinated lamb kebabs with zucchini, capsicum and onion, served on a bed of delicious herbed couscous with tzatziki and lemon wedges - perfect for outdoor cooking.
Surprisingly, the humble artichoke is part of the thistle family. Served here topped with chopped pine nuts and fresh chervil, with a tomato vinaigrette, they'll make a sophisticated, mouth-watering appetiser at your next dinner party.
Hot and crisp from the grill, few can resist the heady aroma and charm of a classic garlic bread. Often served as an accompaniment to pasta, it's just as delicious all by itself.
The elegant taste of veal is perfectly offset by this salsa verde accompaniment. The key to cooking this tender meat is not to overdo it. Fry until just done, and you'll be rewarded with the most delicate of flavours.
Just a touch of dried mixed herbs adds something special to these little dampers. Serve them on their own warm with butter, or with a piping hot bowl of vegetable soup.
Get your 60's vibe on and serve these devilled eggs as part of the hors d'oeuvre selection at your next cocktail party. They may not be very sophisticated, but you'll soon remember how moreish they are.
Give your steak that something special and top it with our deliciously flavoured herbed butter. For a the perfect crispy side, look no further than pommes frites. The secret is to twice-cook them for extra crunch.
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