If you have already-cooked beetroot to hand, this ruby-coloured soup is quick and easy to make. You can also make it with ready-cooked beetroot that comes in vacuum packs. Make sure you look at the pack in case it’s preserved in vinegar. I once made that mistake, thinking that pickled beetroot always comes in a […]
The sun is shining, for the third day in a row. You may think I harp on about the weather but in Scotland, the sun shining and the temperature rising above 15C degrees is cause for celebration. What do we think of when someone mentions salad? When I was growing up ‘salad’ meant soft lettuce, […]
This very colourful omelette was served to me in Cyprus as the Greek dish strapatsada. Not knowing any better, I cooked it and called it by that name for years until I discovered that the only ingredients they both have in common are tomatoes, eggs and olive oil.