SEE! CATURRA COFFEE ON THE RISE

Reaching for Young Stars!

The world of coffee is a seductive one. There is nothing that compares to that heady fragrance of coffee, an aroma and incomparable taste that beguiles you, offering the pleasures of conviviality, satisfaction and adding a lift to each day. 

LAMB, TOMATO AND AUBERGINE TORTA

Learn to Cook with Showcook

Torta is the Italian word for cake or pie. In this luscious savoury version, a lining of aubergines is filled with sautéed diced lamb in a thick tomato purée. Garlic and fresh herbs; oregano, rosemary, basil or lemon thyme all add their inimitable flavour and fragrance to the robust filling. A splash of mellow red pepper purée completes the dish. 

VEGETARIAN ADVENTURE

With Viviane Bauquet Farre

Creative New York chef and food writer Viviane Bauquet Farre, a lifelong vegetarian, joins SHOWCOOK with delicious dishes using fruit, vegetables, salad leaves, grains and pulses. Viviane, who masterminds brilliant cookery classes in New York, adds stylish and elegant touches to her recipes making each dish a culinary adventure!

FRITTATA WITH FRESH TOMATO & BASIL SAUCE

Learn to Cook with Showcook!

Spanish excel in making a wide variety of this convenient and substantial dish, which is light on the budget yet such a success for a brunch or Sunday night meal. 

CHARLOTTE HUNT

An evergreen cook for all seasons!

After many years of lauding and applauding the cult of ‘the chef’, it does appear timely that there is the return of ‘the cook’. The undervalued angel of the kitchen that cooks divinely and whose dishes, prepared with loving hands, we wish to return to again and again. Charlotte Hunt is one of those angels! 

HONEYMOONS

AUTUMN IDYLL AT THE PALACE

Serene, joyous, supremely carefree days. Spend them together beside the sea, waterski on azure waters, canter along the beach, take wonderful walks deep in the forest, sip a glass of red wine warmed by the fire. Honeymoon forever.  

TAGLIOLINI WITH COURGETTES

Learn to Cook with Showcook

Sturdy pasta, all too often married exclusively to ripe tomatoes, garlic and peppers, takes on a lighter guise when flecked with the brilliant green of courgettes.