Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal, 15 ...

Back in the mists of time, in 1999, I appeared on the cooking show Ready, Steady, Cook. When I went for an audition for the programme I was presented with five ingredients and given 20 minutes to cook ...

You're not imagining it: courgettes are everywhere. Whether you signed up to a veg box and have been inundated by cucumber's tougher cousin or you somehow find them in your basket at the supermarket, ...

When I go on hiking trips, I always scan the surroundings for edible plants, said Hisham Assaad. The mountains around Beirut are filled with a wide variety of fantastic edible greens, such as za’atar ...

1. Shred the zucchini and put it in a colander. Sprinkle generously with salt, mix well and set aside for at least 30 minutes to drain. Toast the cumin and coriander seeds in a small dry skillet over ...

Zucchini fritters aren’t a dish I’m ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash to oblivion and weighing it down with a stodgy mix of ...

What better way to enjoy a lazy weekend breakfast or brunch than with a delicious egg dish? But if you want to mix things up and try something a little different Australian chef Ayeh has a recipe ...