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…