Puy lentil, orange & sunflower seed salad
Walnut oil has a warm, rich, nutty flavour that works beautifully with the lentils, red cabbage and celery in this salad. For optimum health and taste benefits…
Salt-cured carrot lox on rye
Who would have thought that carrots baked in a salt crust and then marinated would bear a resemblance to smoked salmon? Now, liquid smoke may sound a bit ‘Heston’,…
Tomato tarts with preserved lemon relish
Super-easy and super-looking! Tomatoes are at their flavoursome best now, especially those allowed to ripen on the vine before picking. To keep things simple,…
Shiitake, miso & smoked tofu ramen
Dried mushrooms are a true asset in the vegetarian kitchen – a handful goes a long way in the flavour stakes, and they also keep for months. I buy large bags…
Lentil, Preserved Lemon & Date Tagine
Many of my recipes come about through a need to use up a motley collection of ingredients in the fridge or cupboard and this is one of them. A packet of dried green…