Spicy, Braised Tofu with Spinach

Ingredients1 tablespoon sunflower oil1 tablespoon chili bean paste (Lee Kum Kee sauces can be found in most large supermarkets)1 tablespoon vegetarian oyster sauce (sometimes called vegetarian stir fry sauce). Alternatively, kecup manis or teryaki sauce work as alternatives1 tablespoon cider vinegar1 tablespoon light soy sauce250g firm tofu200g spinach MethodMix together the chili bean paste, oyster…

Pappardelle with Beluga Lentils

Ingredients 3 tablespoons olive oil1 onion – finely chopped1 carrot – peeled and finely diced1 stick celery – finely diced3 cloves garlic – crushed1 bay leaf2 teaspoons dried mixed herbs2 tablespoons tomato puree5 or 6 sundried tomato pieces – chopped250g ready-to-eat beluga lentils400g tin of cherry tomatoesVegetable stockSea saltFreshly ground black pepper250g Pappardelle or TagliatelleSage…

Wild Garlic Galette

It’s wild garlic season and if, like me, you go walking in the mornings before work, you may be lucky enough to come across some growing near you. Look out for the beautiful white flowers that come out later this month. You can eat the whole thing, leaves, stems and flowers and it makes a…

Sag Aloo Shepherd’s Pie

I was scrolling through my instagram feed recently and this photo from the brilliant Anna Jones caught my eye I had the pleasure of cooking with Anna at Demuth’s Cookery School back in 2015 Here we are at the end of the class I’ve given my version a few minor tweaks and adjusted it to…

Red Lentil & Butternut Tarka Daal

The perfect way to keep warm during these cold winter nights. Serve with yogurt (I love Coconut Collaborative natural coconut yogurt), and warm naan Ingredients 3 tablespoons sunflower oil1 small butternut squash – peeled, deseeded and diced1 teaspoon garam masala1 onion – finely chopped3 handfuls of red lentils1 teaspoon ground turmeric1 tablespoon tomato puree5 cloves…

NoToad-In-The-Hole

A take on a classic toad in the hole, but rather than using vegetarian sausages, this one uses naturally sweet, ripe tomatoes, paired with umami packed portobello mushrooms. Throw in a few herbs and red onion, and this can only be a winner Serve piping hot, fresh from the oven alongside a dressed green salad….

Christmas Filo Wreath

This is actually far simpler than it may sound, and works well as a centrepiece on Christmas Day along with all the usual veggies and gravy. The idea here is create layers of filling so when you cut through the wreath, the colours of Christmas (red and green) are revealed The recipe here makes a…

Cauliflower Shawarma

Yes folks, another cauliflower recipe. This time we’re making cauliflower “steaks”, flavoured with a spicy marinade using Belazu’s Shawarma Seasoning Paste. You could also make this with Harissa, a red pepper paste, or a paprika paste. I served this on top of a cauliflower and tahini puree with some simple flatbreads alongside 1 cauliflower will…

Saffron Pasta & Chickpeas with Smoked Tomatoes

On Friday, 29th May, we took part in Belazu’s Virtual Banquet cookalong; a fundraising event run by the Belazu Foundation to support the wonderful Chefs in Schools. 7 dishes, 7 top chefs, 2000 particpants on Zoom, delicious ingredients from Belazu, Wellocks, Maldon and Mindful Chef, and 3½ hours to cook it all. We managed six…