Spring Green Leaves Stuffed with Rice, Sun-dried Tomato and Fennel Seed, Served with Warm Hummus, Garlicky Mushrooms and Harissa Oil Spring greens, also known as collard greens, are a loose-leaved type of cabbage. An inexpensive green (a large bunch will often cost...
Inspired by the root to fruit concept, this elegant starter combines a beetroot walnut hummus using the earthy sweet roots and a tangy relish of pickled stems. I’ve been making this simple beetroot walnut hummus for years, but recently decided to fancy it up a...
A vegan street food inspired recipe featuring gluten free chickpea flour wraps, kabocha hummus and a mix of fried aubergines. Meet kabocha squash, the nuttier and firmer fleshed of the autumn squashes with an impossibly tough skin and a taste reminiscent of sweet...
For the hummus obsessed, this dip isn’t actually a hummus. There are no chickpeas and instead roasted courgettes and preserved lemon, all topped with crispy spiced lamb. Who doesn’t love hummus? In fact we are officially a nation obsessed with hummus. I...
