As seen on Clove. A good vegetable stock is one of the simplest ways to add depth and flavour to your cooking. Made with everyday vegetables and slowly simmered, it forms the foundation for soups, risottos, sauces, and countless other dishes. Once you start making your own, it's hard to go back to store-bought versions. INGREDIENTS (makes about 2 litres) 2 onion, medium, halved 4 carrots, medium, chopped 2 stalks celery, chopped 1 handful parsley, fresh 1 bunch thyme, small, fresh 3 bay...

Delicate zucchini flowers filled with creamy ricotta, lemon zest, and good olive oil. Simple, light, and perfect for entertaining or as part of an antipasto spread. INGREDIENTS 12 zucchini flowers 250g ricotta Zest of 1 lemon Extra-virgin olive oil Salt and black pepper, to taste METHOD Preheat your oven to 200°C fan-forced (220°C conventional). Gently clean the zucchini flowers by removing the pistil inside and checking for any dirt. Be careful not to tear them. In a bowl, combine the...

Fresh, vibrant and incredibly simple, pasta alla crudaiola is a classic Italian dish that celebrates the flavour of raw, seasonal ingredients. Traditionally made by tossing hot pasta with fresh tomatoes, basil and olive oil, this version combines fusilli, cherry tomatoes, olives and little bocconcini for a light yet satisfying meal. It’s the perfect recipe for warm days when you want something quick, fresh and full of summer flavour.