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…