Cottage cheese pancakes with fresh strawberry jam
Cottage cheese ups the protein content of these American-style pancakes, and along with the fibre-rich carbs from the oats they make a satisfying breakfast. The…
Ethiopian red lentil & tomato curry
Based on the traditional Ethiopian lentil dish, masir wot, this curry features the wonderfully fragrant spice mix berbere. This aromatic blend of chilli, ginger,…
Puy lentil, orange & sunflower seed salad
Walnut oil has a warm, rich, nutty flavour that works beautifully with the lentils, red cabbage and celery in this salad. For optimum health and taste benefits…
Salt-cured carrot lox on rye
Who would have thought that carrots baked in a salt crust and then marinated would bear a resemblance to smoked salmon? Now, liquid smoke may sound a bit ‘Heston’,…
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…
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…
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…
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…
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;…
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…
DEEP CLEANSER & GREEN SHOT
DEEP CLEANSER Serves 2Strawberries make a surprisingly rich and creamy juice and, thanks to the presence of the powerful antioxidant ellagic acid, encourage liver-cleansing…
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…
SPICED FRUIT BARS
A healthful combination of dried fruits, oats, nuts, seeds and naturally sweet spices – and, yes, veg – these bars are perfect for sustaining energy levels…
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…