Europe
Asia
Oceania
Americas
Africa
Salsa verde, peas, asparagus and ricotta
With peas and asparagus in season
Ingredients (Serves 4) 1 tbs vegetable oil 1 red onion, chopped 1 tsp ground cumin 1 tsp chilli powder 400 g can red kidney beans, drained and rinsed 400 g can cannellini beans, drained and rinsed 1 c
■ Serves 4 ■ Prep 5 mins ■ Cook 20 mins 5 tbsp olive oil1 tsp smoked paprika1 tsp cumin seeds400g can cherry tomatoes200g fresh cherry tomatoes2 garlic clovessmall bunch of parsleysmall bunch of basil
Keep the stress (and cost!) of festive entertaining in check with prep-ahead freezer meals you can pull out as needed
Whether it’s for a midweek meal or casual dinner party main, stroganoff is a great go-to dish. Traditionally, it’s made with beef, but the mushrooms, paprika and soured cream also work well with pork.
Supper club host Xanthe Ross shares her innovative vegetarian dishes – gorgeous, flavourful, deeply comforting and perfect for sharing
Discover creative new ways to reduce your food waste with Prima’s food expert Bella Evennett-Watts