ARANCINI EGGS
This is a cross between Italian arancini (fried rice ball) and a meat-free version of the British Scotch egg, and came about when I had some leftover cooked risotto…
Black lentil dhal with beetroot/beet raita
Perfect comfort food, this hearty dhal is similar to the classic Punjabi dal makhani, but uses green lentils instead of the more usual red kidney beans. The 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,…
Char-grilled courgettes on garlic toast with parsley relish
Char-grilling on a griddle/grill pan or barbecue does amazing things to veg, particularly summer courgettes/zucchini, peppers, aubergines/eggplants, onions and…
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…
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…
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…
MEXICAN PANZANELLA
This takes many of the features of the classic Tuscan panzanella salad and adapts them by adding a chipotle-infused dressing, red kidney beans and plenty of fresh…