Lynda says: "This pear and ginger dessert is like a tarte tatin, but with a cake base. When the cake comes out of the oven it is flipped upside down, revealing the pears covered by the caramel and ginger syrup."
Lynda says: "Braising is a technique that works particularly well for cuts of meat that would otherwise be tough. Slow-cooking duck legs (or chicken legs) in a broth with vegetables and aromatics makes for a comforting dish that requires nothing other than some mashed potato as an accompaniment. Cabbage is included here, but carrots or baby turnips would also work well. This dish was adapted from a recipe by Alice Waters in her inspiring book Chez Panisse Cooking."
Lynda says: "There are two ingredients in the paste that may be unfamiliar. Chaat masala is a combination of eight spices, which can be bought in ground form. This is a very mild spice that has a sweet and sour tang and is traditionally brushed over chicken tandoori or grilled fruit chaat, typical street food. Fenugreek leaves come from the fenugreek plant and are available in dried form. They have a very different flavour to fenugreek seeds, which come from the same plant. The choice of fish will vary according to availability. Other options to the brill listed here are John Dory, turbot, halibut or sea bass."
From: Kitchen Hero: HomeCooked
I love taking one ingredient and really making it the star of the dish. In this recipe, crab hits the big time! Paired with the heat of chilli and the freshness of lemon juice and zest, it makes a pretty incredible pasta dish. You can buy crab meat quite easily nowadays and for a speedy supper it does save you the hassle of buying a crab, cooking it and then tearing out its insides. Hey, I'm all for shortcuts if you can take them!