Green lentil, red leaf & beetroot with hazelnuts
When buying raspberry vinegar opt for quality, if you can. The best ones are slightly syrupy in texture with a fragrant natural hint of raspberries that just lifts…
Slow-cooked onions with nut stuffing
Slow cooking does wonderful things to onions, turning them sweet, succulent and mellow. Onions have anti-inflammatory, immune-boosting and anti-carcinogenic properties…
RAMEN WITH PINK EGGS
I haven’t met a child who doesn’t like noodles and the beauty of ramen is its versatility, so as long the noodles and broth are at the heart of the dish, you…
ARANCINI EGGS
This is a cross between the Italian arancini (fried rice ball) and a meatfree version of the British Scotch egg. It came about when a friend gave me some eggs…
BEETROOT/BEET SOUP WITH APPLE & HAZELNUT
This rich, velvety, vibrant soup comes with a topping of Greek yogurt, diced apple and toasted hazelnuts, which not only add flavour and contrast in texture, but…
YUM CHA BUNS
Great as a starter or a light meal, these light, fluffy Chinese buns have a filling of hoisin cashews and mushrooms. Surplus uncooked buns can be frozen on a baking…
CHILLI CORN BREAD
Who’d have thought cornbread would work so well made in a slow cooker, but it comes out surprisingly light and airy in texture. A slice is delicious served plain…
SUPER THREE-TOMATO PASSATA
The success of this richly flavoured tomato passata/sauce relies on the quality of the raw ingredients as well as cooking it low and very slow – the longer you…
TURKISH PUY LENTILS WITH GOAT'S CHEESE
Lentils just work in a slow cooker – it’s a method of cooking that suits them perfectly, allowing them to soften low ‘n’ slow. Don’t add the stock until…
SOUR CHERRY, RED QUINOA & SPICED ALMOND SALAD
The success of this salad is all about balance – you don’t want any single ingredient to dominate, instead it should ideally be a harmony of taste, texture…
LABNEH
Try your hand at cheesemaking with this simple Middle Eastern drained yogurt cheese, which is similar in consistency to a thick cream cheese or curd cheese and…
ROASTED AUBERGINE WITH MISO
When I tested this recipe, I was told that it was the best aubergine/ eggplant dish I’d ever made – praise indeed from someone who doesn’t particularly like…
LEMON ROAST VEGETABLES WITH SCAMORZA
This is my kind of recipe – pretty much everything is mixed together and then just put in the oven and left to cook. Scamorza is best described as a type of…
QUINOA & BORLOTTI BURGERS
Having struggled with the idea of including a veggie burger, mainly due to its old-school vegetarian connotations, this recipe won me over. Quinoa is usually cooked…
VIETNAMESE CRISPY TOFU & CASHEW SALAD
Sweet, sour, hot, spicy and salty, this vibrant salad includes all five elements that are fundamental to Vietnamese cooking. Vital, too, is the contrast in textures,…
FATTOUSH WITH SPICED ALMONDS
This twist on the popular Lebanese salad is made with vibrant, crisp vegetables in an orangey pistachio oil dressing. Instead of the more usual addition of crisp…