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QUINOA & BORLOTTI BURGERS

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…

Silvio Bukbardis February 11, 2019
VIETNAMESE CRISPY TOFU & CASHEW SALAD

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,…

Silvio Bukbardis February 11, 2019
MEXICAN PANZANELLA

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…

Silvio Bukbardis February 11, 2019
TAGLIATELLE WITH ASPARAGUS & WILD GARLIC PESTO

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…

Silvio Bukbardis February 11, 2019
BURMESE NOODLE, TOFU & WINTER GREENS CURRY

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;…

Silvio Bukbardis February 11, 2019
SUPER THREE-TOMATO PASSATA

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…

Silvio Bukbardis February 11, 2019
STUFFED TOMATOES WITH CRUSHED BEANS, MOZZARELLA & CHIMICHURRI

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…

Silvio Bukbardis February 11, 2019
YAKISOBA WITH TOFU AND GOLDEN CASHEWS

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…

Silvio Bukbardis February 11, 2019
SPEEDY PAN PIZZAS

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…

Silvio Bukbardis February 11, 2019
ROAST VEGGIE TART

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…

Silvio Bukbardis February 11, 2019
TURKISH PUY LENTILS WITH GOAT'S CHEESE

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…

Silvio Bukbardis February 11, 2019
ROASTED AUBERGINE WITH MISO

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…

Silvio Bukbardis February 11, 2019
LEMON ROAST VEGETABLES WITH SCAMORZA

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…

Silvio Bukbardis February 11, 2019