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…

Pad Kee Mao (Drunken Noodles)

This is my take on the classic Thai noodle dish whose name originates from being so simple it can be cooked when you get home late at night after a few too many at the pub. This dish can also be made whilst sober To make enough for four adults 400g rice noodles 8 tablespoons…

Tofu “Fish” ‘n’ Chips

1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 tablespoon maple syrup Juice of ½ a lemon ½ teaspoon dried chili flakes 1 teaspoon seaweed flakes (optional) 200g firm tofu ½ tin of aquafaba – whisked lightly 60g panko breadcrumbs ½ teaspoon paprika ½ teaspoon ground turmeric Start by making the marinade. Take…

Roasted, Marinated Aubergine and Tofu with New Potatoes and Pepper Sauce

I’d originally planned on coating the aubergine and tofu in panko breadcrumbs, but then decided they could work well, just marinated and roasted as they are. The aubergine and tofu use separate marinades to add extra interest and flavour. This looks complicated, but really isn’t. There are just a few steps required to get to…

Vegan Seitan Steak

If you are following a gluten free diet, look away now. Unless you suffer from coeliac disease, there is no reason why you need to avoid gluten. Seitan is made from wheat gluten. That’s essentially a dough where the starch has been removed, leaving a protein rich, chewy gloop. This recipe uses vital wheat gluten,…

Beetroot, Chick Pea and Quinoa Burgers

I now realise you can make burgers from pretty much anything provided you follow a few basic principles. You need something dry, something sticky to bind it together and lots of flavours. The dry part tends to be oats, or breadcrumbs, or nuts. The sticky comes from eggs, cheese or mashed pulses. This came about…

Vegan Pancakes

Who doesn’t love a pancake? With Pancake Day only a couple of weeks away, and still inspired by Veganuary, I wanted to find a way of cooking them without the eggs. Most recipes substitute bananas in place of eggs, but having never been a fan of bananas I wanted to see how easy it is…

Roasted Cauliflower Salad with Herbs

100g puy or green lentils 1 bay leaf 200g of your favourite grain (bulgur, millet, farro, quinoa, pearl barley) 1 smallish cauliflower of half a large one half a teaspoon each of ground cumin, paprika, turmeric, cinnamon, salt a handful of cherry tomatoes – halved half a cucumber – diced 4-5 tablespoons olive oil 1…

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…