Recipes

I like authentic recipes. For Mexican, we steer clear of the sour cream and grated cheese and opt for ingredients and recipes they use in Mexico (favourite trip ever). The same applies to this Argentianian Chimichurri recipe. Fresh and colourful ingredients. Yum. Start with a little of the strongest ingredients (like garlic, salt, and chili), then slowly adding more until reaching your desired taste. It can be used to baste meat whilst cooking, or for me an epic topping to any meat you serve.

Autumn. My all-time favourite season. The cooler nights bring warmer meals and who doesn't love a good comforting soup? Dirty olive brine adds depth and flavour to anything Mediterranean and this Tuscan style soup has a wonderful light flavourful broth whilst still giving you that satisfying soul soup feel. Try it with our easy olive bread recipe. It's a winner.

While tomatoes are plentiful, try this quick and easy Pico de Galla recipe. Pairs perfectly with a Dirty Margarita or Dirty Tequila shot. For a simple quac to add to the Mexican vibe, simply roughly mash a couple of avocados, add the juice of a fresh lime, a splash of Dirty, roughly chopped pickled jalapeños, flaky salt, fresh coriander, and ya está, you are good to go!

You can't get easier than this. A delicious no-knead bread - kinda prepared like a sour-dough but without the need of a starter. The recipe calls for a dutch-oven but as long as the dish is airtight and oven-proof, a casserole dish or similar would work. Yummy toasted or serve it warm with lashings of kiwi butter and our Tuscan Style soup.

This is lush! We had a sauce-making day in the kitchen, made five different recipes and this was one of the faves. It's a goodie. Nice and spicy, no refined sugar and so easy to make that you will never want the store-bought stuff again. Makes a cool gift if you put it in a flash looking bottle. Add as a marinade or baste to ribs or grilled chicken, use as a pizza base, flatbread sauce, or any pulled meat. Another favourite in our house is a dollop on your morning eggs, although if you are into your sauces, you will pretty much put it on everything.

It took me a long long time to get over the brussel sprout horror we used to get served up as kids. My husband had to practically drag me to the table to try these, but after the first bite with my eyes closed, I was hooked. So easy, so delicious, and abundant while in season. As weird as it sounds, this is our kids' favourite veggie side dish. Try it and rid that childhood trauma.

The perfect weekend "after the big night" brunch. Cheese toasty with sour-dough and a Dirty Bloody Mary. You can play around with this depending on your taste levels for spice (and how strong you want Mary to be). The main point is by adding Dirty olive brine you instantly satisfy a craving that only a good hangover can give. Play around with the garnish. Use anything you fancy.

Lemon and salt are for the nineties. Add 15mls of Dirty olive brine to your favourite Mexican elixir and you have yourself a 2020's drink. I always use a good quality tequila and sip away quietly....well at least until the tequila kicks in and things become loud.

Jane Fonda credits a martini a day as one of her beauty secrets. I don't know about you, but anyone looks good after a couple of these puppies. A purest will always chill the glass first, so be a purest to get the best possible flavour out of your drink. I always make mine extra dirty, by adding 30ml Dirty olive brine. Have a play with the brine measurement - for me, 15mls is just not enough.

The Martini exudes timeless class although it's best to stop at two before it doesn't.