Our immediate impressions of Tiwai Island, a wildlife sanctuary/research facility and community-led conservation initiative in Sierra Leone’s southeast, weren’t the best: Here we found ourselves on a hot, buggy tropical island in the isolated Moa River, with two very quiet nights ahead. The common area for guests, a large domed, open-sided solar-powered hut in the middle of a forest clearing, offered little distraction other than an information board and a few wooden tables.
RecipesDish typeStartersStarters with eggsSick of your ordinary fry up? Try this deliciously different recipe for a brunch-time treat.Recipe by:London, England, UK2 people made thisIngredientsServes: 2 1 Clipper Green Teabag1 tablespoon butter3 eggs1 tablespoon water2 servings toast or brown riceMethodPrep:5min ›Cook:10min ›Ready in:15minIn a medium-sized bowl, whisk together the eggs and water.
These shrimp chilaquiles are a delicious variation of the popular Mexican breakfast. Buen provecho!MORE+LESS-3garlic cloves peeled and finely chopped20medium peeled shrimp raw and deveined1 1/2cups of enchilada sauceHide Images1Heat the oil in a large skillet. Fry garlic for a few seconds.2Add the shrimp and fry thirty seconds per side, do not lose sight of them because they cook very fast.
More than any other season, summer just seems like the best time to kick back with a good book. Maybe it’s the fact that the warm weather forces us to slow down and smell the roses, but for one reason or another we find ourselves on the hunt for great reads this time of year. Here are our suggestions for those looking to read about the great world of food this summer.
RecipesDish typeSaladThis watermelon salad is really quick to prepare and is especially nice as a starter - particularly refreshing during the summer when watermelon is at its ruby red best.10 people made thisIngredientsServes: 6 500g watermelon, cut into small slices180g fresh goat cheese, cut into 12 slicesgrated zest of 1 orangeFor the dressing2 tablespoons freshly squeezed orange juice1 tablespoon freshly squeezed lemon juice3 tablespoons good quality olive oilsalt and black pepper to tasteMethodPrep:10min ›Ready in:10minPlace the watermelon slices on 6 plates.