Silver Spoon Scallops with Japanese Salad and Wasabi Lime…
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
ABOUT MY COOKBOOKS
I have written three cookbooks - Homemade: Simply Delicious Food, Eat In and Delicious Every Day.
My latest book, Delicious Every Day is a collection of my recent favourites.
I’ve cooked up drama-free midweek meals and one-pot wonders for nights when you just can’t face a sink full of dishes. Crowd pleasing salads to share and simple sides that will turn an ordinary dish into a delicious triumph.
There are lots of soups and salads as mains….so there will be plenty of room for dessert! I have written two dessert chapters, one is heavenly and health conscious for our sensible selves and the other, unapologetically sinful and appropriately naughty.
For those of you who like a bit of a party, I have weekend food for entertaining and party tricks to leave them wanting more.
The one thing all these dishes have in common is they are delicious and colourful and have a deep respect for good produce and that little extra something that will make you want to go back for more.
Cheers to making everyday Delicious!
X Anna
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Eat it warm, straight from the oven in the winter, or serve it cold as a colourful addition to a summery feast.
I made this salad once on a TV Christmas special and to this day people still stop me in the street to ask for the…
Simply the best ribs you will ever eat!
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.