A simple rice recipe that makes a neat addition at the dinner table or as a stand alone meal. Once made, it can be consumed either warm or cold with a refreshing glass of Japanese Rice Wine, "Saki".
Cooking Directions
• Cook one cup of brown rice according to its' packaged instructions
• Set aside and chop four whole scallions
• Press three cloves of garlic
• Add a pinch of sea salt for each individual serving
• Set aside 1 1/2 extra virgin olive oil and a teaspoon of organic apple cider vinegar for each bowl of rice.

I don’t know whether it’s down to the weather this year – very wet spring and weeks of hot and dry conditions during the middle of summer – but my curly kale is doing incredibly well. I love having it instead of cabbage to complement a roast dinner with loads of roast potatoes and parsnips and oodles of gravy It takes no more than 5 minutes to cook on the hob in a few spoonfuls of simmering water. But surely there must be more to this pretty, frilly leafed green vegetable

During winter months I love nothing more than a casserole or stew but, not being much of a red meat eater, I tend to end up with free range chicken or just vegetables, so I was thrilled when I found this recipe which has a Mediterranean twist