Lentil, Preserved Lemon & Date Tagine
Many of my recipes come about through a need to use up a motley collection of ingredients in the fridge or cupboard and this is one of them. A packet of dried green…
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…
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…
BURMESE NOODLE, TOFU & WINTER GREENS CURRY
Burma (Myanmar) is bordered by China, Thailand and India, so it’s not unusual to find a mix of influences in a dish. Don’t be put off by the list of ingredients;…
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…
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…
YAKISOBA WITH TOFU AND GOLDEN CASHEWS
Yakisoba simply means stir-fried noodles and the secret to a successful stir-fry is preparation – make sure you have all the flavourings measured and veg prepared…
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…
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…
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…
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,…