Baking the sweet potatoes is the secret to the amazing flavour. The sweet potatoes caramelise under the skin yielding this awesome flavour. If you prefer silky, you can use it
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By Joel Mielle

An asparagus side dish that’s really simple to make using one pan. No boiling in pots or steaming. Super simple with lemon, garlic and pepper and all in one pan.
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By Joel Mielle

A broccoli puree makes a great and tasty side dish plus it’s easy to do. Top it with cream and cheese for that cheesy crust. It’s silky smooth and goes
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By Joel Mielle

This is the classic recipe without gimmicks, the one you will always go to. It’s buttery, creamy and fluffy. You can add more flavours as per my tips below, but
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By Joel Mielle

Made with simple fresh ingredients, these cheesy lasagne taste incredible. If you love cheese and Italian flavours, then you need to make these. You can buy the lasagna sheets or
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By Joel Mielle

There’s no more satisfying dish than a French Onion Soup in the colder months. This one is the vegetarian version, and it’s so tasty you’ll never know the difference. It’s
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By Joel Mielle

Isn’t it great when something taste so great but it’s equally as good for you? This Lebanese or Arabic salad does just that, a super tasty crisp salad, that I
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By Joel Mielle

What’s better than a healthy fresh salad on a hot day. This salad can be made as a standalone meal or as a side dish to complement a nice steak,
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By Joel Mielle

The sweet potato is such a beautiful ingredient and probably underrated as a food. It’s healthy, affordable and when those sugars caramelise, they become incredible. This recipe has basic ingredients,
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By Joel Mielle

This spiral pasta is called “Fusilli” which comes from a word meaning rifle as it looks like the inside of a barrel gun. It’s a cork screw shape pasta designed
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By Joel Mielle

Parmigiana is presumably a Southern Italian dish basically made with fried eggplant or aubergine, cheese and tomato sauce. There are a lot of variations and I learnt this one from
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By Joel Mielle

Tomates provençales is a dish that originated in Provence.  The tomatoes are stuffed with garlic, breadcrumbs, shallots, cheese, herbs and baked in the oven.  You can have them as a
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By Joel Mielle