Green Shakshuka

Some might argue that this isn’t really a shakshuka, or what some call huevos rancheros. Both are made with tomatoes, chilis and onion and would normally be served looking something like this However, I thought I would experiment a little. This is a little like a cross between a traditional shakshuka and eggs florentine. It…

Spiced, Roasted Vegetables with Moghrabieh

#Veganuary continues to gain momentum. What could be more natural and wholesome than a tray of roasted veggies, spiced up with a little¬†Ras El Hanout to keep out the cold of winter. Moghrabieh is a giant couscous so gives the dish some extra texture. If you can’t find it you could use normal couscous or…

Nutty Quinoa Porridge

My in-laws are creatures of habit. They like to eat the same breakfast every day. Porridge oats, made with water, followed by toast. I do find it odd how so many people eat the same things for breakfast every day, but wouldn’t dream of having the same lunch or dinner every day. Don’t get me…

Japanese Style Vegetable Pancakes

Serve this with a simple soy sauce, lime juice and crushed peanut dipping sauce, a warming bowl of miso soup and crispy vegetable spring rolls. 2 tablespoons sunflower or groundnut oil 2 eggs 1 large carrot – grated 3-4 leaves from a cabbage – finely shredded 2-3 spring onions – finely sliced 1 teaspoon of…

Mexican Red Bean & Tomato Soup with Toasted Tortilla Croutons

A cross between a bean chili and a soup. Essentially it’s a bean and vegetable chili but with the addition of stock to turn it into a hearty, nourishing and warming soup. The croutons are delicious thrown on top of the soup and also as “chips” to dip into the soured cream and mashed avocado….

Beet ‘n’ Bean Burgers

I first had a beetroot burger at Wholefoods Market on a recent trip to New York while trying to escape the cold and the rain. Then on a flying visit to Cornwall last weekend I had them again – this time at the takeaway hole-in-the-wall at Watergate Bay. These can be made in advance and…

Roasted, Spiced Broccoli with Paneer

A simple, one pot curry. Not much cooking required and even less washing up.¬† Served with grilled nan and natural yogurt, this makes for a very easy supper. Serves 2 to 3 depending on greed 1 large head of broccoli – cut into florets 150g – 200g paneer – cubed 1 onion – cut into…

Beetroot and Celeriac Slaw (and a Baba Ganoush recipe)

It’s been quite a while since I posted an update here. With this post you get two for one. Two recipes in one post, but perhaps not for dishes that work together. The main reason for writing up both recipes in the same post is that I only have the one photo, with both dishes…

Borlotti Beans with Spring Greens and Grilled Cheese

This dish is made in three parts but none of them take long. The quantities should feed four with a bit of nice bread on the side. Start with the beans. Approx 300g fresh borlotti beans (or a drained 400g tin if you can’t get fresh). You can also use green lentils, flageolet, or cannelini…

Apple Cake

This has become a favourite amongst work colleagues. A slim, moist, spicy apple cake that works well cold as a cake or warm with custard as a dessert and is a great way of using up unwanted eating apples. I can’t claim this to be mine as the recipe is from a magazine cutting kept…