Ingredients Method About this recipe You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits …
Ingredients Method: About this recipe Oh the lovely leek! Truly one of my favourite vegetables this time of year, when the shadows are a little longer and there’s a bite in the air. Leeks are allium family members, related to onions and garlic, but a …
Ingredients Method Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt. Add the olive oil and boiling water. Mix together until all …
Oh my, when I spotted this beautiful red fruit at the shops I simply could not leave it there – such a gorgeous colour, and somehow I have never sampled one before. This little beauty is a Piqa Boo pear – yes, I agree, what …
Ingredients: Method: Pre-heat oven to 200 degrees celsius. Cut the tomatoes, eggplants and garlic in half lengthways. Spray a large roasting tin with olive oil spray, or drizzle with olive oil. Place the tomatoes and eggplants in a single layer in the tin. Place the …
Ingredients: Method: In a large pot, heat the oil. Add the ginger, garlic and all the spices. Keep stirring to prevent anything burning. Once the coriander and mustard seeds start to pop (2-3 minutes), add the lentils, rice and carrots. Stir to coat in the …
This is truly a store cupboard staple as it requires things I bet you already have to hand. Even better, it’s a delight for chilly Winter days – it’s warming and filling with a healthy dose of things that will keep you well, including vitamin …
I come from a reasonably large family of four kids and I believe this is why I always cook too many potatoes. Potato-duty for family meals was a large scale operation and the mission was successful upon delivery of a large pot or roasting pan …
My parents are amazing gardeners and I couldn’t resist this little scallopini left over from their crop. Mainly because, what a cute vegetable, everyone! How could you not want to take it home? Little and frilly and kind of like a flying saucer. I’ve eaten …
Butternut is such a sweet little name that, even if I didn’t much fancy the taste, I would still have to create a recipe or two in its honour. So, luckily I find it delicious as well as cutely named. Butternut is lighter, softer and …