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…
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…
OSSAU IRATY, ROAST ASPARAGUS & CROUTON SALAD
Ossau iraty is a French semi-hard sheep’s cheese with a nutty taste and creamy texture that complements the earthy beetroot. Use Parmesan, Gruyere or Emmental,…
STUFFED TOMATOES WITH CRUSHED BEANS, MOZZARELLA & CHIMICHURRI
Chimichurri is an Argentinian herb and garlic sauce—somewhat like pesto with an edge. It adds a simple, vibrant bit of oomph to a dish. Burrata, often referred…
CAULIFLOWER COUSCOUS WITH POMEGRANATE
Cauliflower, when grated into fine grains, makes a surprisingly good and nutritious alternative to couscous, and is both low-carb and gluten-free. Pomegranate…
SPEEDY PAN PIZZAS
When asked what their favourite food is, most kids will say pizza. Shop-bought pizzas often don’t come up to scratch health-wise, but making your own using a…
SUMMER VEGETABLE SALAD WITH HERB MAYO
Make the most of summer vegetables when in season with this pretty, vibrant side salad. The herb-infused homemade mayonnaise adds the final flourish! It’s delicious…
ROAST VEGGIE TART
A pack of puff pastry always makes a useful standby and can be transformed into all sorts of sweet and savoury goodies. For instance, impress friends and family…
TAGLIATELLE WITH ASPARAGUS & WILD GARLIC PESTO
Homemade pesto takes a matter of minutes and is fresher and cheaper than shop bought, especially with foraged ingredients. Pesto can be so much more than the classic…
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…