Quick - Tag - vo.rs

Smashed Avocado with Dukkah, Feta and Chilli Flakes on Sourdough

Sat, 15 Nov 2025 11:00:00 +0000

Avocado on toast has been mocked so thoroughly that it is easy to forget it became a phenomenon for a genuinely good reason: when it is done well, it is delicious. The problem is that it is so often done badly, a sad beige smear on cold toast. This version fixes that with one transformative addition, a homemade dukkah, the Egyptian blend of toasted nuts, seeds and spices that turns a soft, mild slice of toast into something with crunch, warmth and proper savoury depth. Make a jar of it once and you will find yourself scattering it over everything for weeks.

Mussels in White Wine, Garlic and Cream

Wed, 06 Aug 2025 07:00:00 +0000

There is no faster route to feeling like you’ve cooked something proper than a pot of mussels. Fifteen minutes, one pan, a glass of wine that doubles as both ingredient and reward, and you have a bistro dinner that costs a fraction of what you’d pay sitting outside one. The smell alone — garlic softening in butter, then that briny steam when the wine hits the shells — is enough to make the whole kitchen lean in. My one small twist here is a spoonful of Dijon stirred into the cream at the end. It sharpens everything, cuts the richness, and stops the sauce tasting flat.