The natural sweetness of roasted Brussels sprouts are combined with spiced sautéed butter beans, crispy onions cooked in chickpea flour and nigella seeds, in this warm winter side dish. I nearly always follow the same formula to make a warm winter salad. Roasted veg...
Aubergine Skewers with Peanut Sauce & Quinoa a dish inspired by Indonesian Satay This dish is inspired by satay, an Indonesian dish consisting of grilled skewered meat – often chicken, served on skewers with a rich peanut sauce. If satay is on the menu I...
A simple granola made from jumbo oats, olive oil and maple syrup. A versatile base recipe allowing you to get creative with your extras. Does the world really need yet another granola recipe? I mean, I wouldn’t be surprised if every single recipe blog in the...
Roasted vegetable & chickpea salad with a smokey paprika dressing. A colourful salad with sweet potato, pepper and cauliflower to feed a crowd. I originally shared a version of this recipe in April 2014. I have made it many many times since, but only just had the...
This festive stuffed butternut squash with cranberries, leeks, buckwheat and orange makes a colourful plant based centre piece fit for any celebration. It’s topped with Brussels sprout chips which are just as good as a garnish as they are for a side dish in...
