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…

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…

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…

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,…