Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers
Recipes suitable for vegetarians. Some are completely plant-based, others may include egg and dairy.
Apricot & Almond Scones take a classic combination and use it to flavour wonderfully light, American-style scones. Dried apricots are soaked to bring them back to plump lusciousness and are complemented by flaked almonds and a touch of almond extract. Heavenly with a light drizzle …Read more
Salsa Verde with Roasted Cauliflower is perfect for those who love robust flavour. With powerful ingredients like garlic, capers, herbs, & optional anchovies, this Italian cold sauce can enliven so many dishes. In this post I give you my version of Salsa Verde & I …Read more
Beer & Cheese Bread with Oats is a hearty, rustic loaf that’s full of flavour. It’s perfect for eating with cheeses, meats and pickles or alongside soups and stews. In this post I show you how to make it using my easy, no-knead overnight method …Read more
Raspberry & Coconut Scones might just be my best ever scone. Bursting with juicy raspberries and with the sweet taste of coconut brought by desiccated coconut, coconut milk and a light coconut drizzle, I think they’re irresistible. Use fresh or frozen raspberries in these American-style …Read more
Mint Cordial, made with just fresh mint, sugar and water, is a refreshing drink on a hot day. Try it over ice and topped with sparkling water or use it in mojito style cocktails with rum, vodka or gin. If you’re blessed with …Read more
Dandelion Syrup made at home is an interesting little project if you’ve plenty of pesticide-free flowers. Use the golden, delicately flavoured syrup as you would honey: over pancakes, at breakfast with yogurt or oats. Indeed anywhere you want to add sweetness with a little intriguing flavour. …Read more
Sourdough Potato Bread has great flavour, a moist, open crumb, and a wonderfully chewy crust. Inspired by an Italian recipe, I make it with my easy no-knead, overnight method which produces a sensational loaf of bread. Wonderful eaten just as it is, spread with butter, in …Read more
One Bowl Meals are a great way of eating a variety of different foods including loads of vegetables. They’re also perfect for using up leftovers plus odds and ends of veg, helping you reduce food waste and save money. Take a look at my examples, …Read more
Sourdough Crackers are a satisfying way of using up excess sourdough starter. But I think they’re so good it’s worth making extra starter just so you can bake them. Great on their own as a tasty nibble, or eat with cheese, dips or as a …Read more
Blueberry & Lemon Scones, studded with juicy fruit & flavoured with zingy lemon zest, are a not-too-sweet, easy to make treat. Use fresh or frozen blueberries in these American-style scones. To most Brits, a scone is something you slice through the middle and …Read more
Gazpacho Smoothie with Wild Garlic is a refreshing drink or light meal with lots of raw blended vegetables. Perfect on a hot day, you can substitute a small clove of garlic and greens such as spinach when wild garlic isn’t in season. If you want …Read more
Lentil, Mushroom & Cheese Bake makes use of economical, everyday ingredients in a savoury dish that’s so much more than the sum of its parts. Enjoy as part of a vegetarian dinner that you don’t have to be a vegetarian to find satisfying. Leftovers can …Read more
Coconut Oil Popcorn made at home is a fraction of the price of those expensive shop bought bags of ‘posh’ popcorn. Ready in less than 10 minutes, you’ll never go back to the packet stuff once you’ve tried this. We all need a …Read more
Microwave Sponge Pudding is just the thing when you want a sweet dessert and fast. After whipping up the batter, your pudding will take just 3 minutes to cook in the microwave. The result is a light and fluffy sponge, just ready to have some …Read more
Roasted Cauliflower Soup is a warming, comforting delight. Made with both milk and stock it’s creamy and velvety without being cloying or overly rich. Topped with crunchy, cheesy and garlicky croutons plus morsels of cheese to melt in as you eat, it’ll chase away the …Read more
Savoury Granola, a mix of seeds and nuts toasted with your choice of flavourings, is great for quickly adding nutrition, texture and flavour to loads of different meals. Kept in a jar in the fridge, a batch will last for weeks, ready to sprinkle over …Read more
Vegetable Slaw with Orange, Honey & Mustard Dressing is one of those recipes adaptable to whatever you happen to have in the fridge. I like a combination of shredded fresh raw vegetables with a good variety of colour. Favourites are crunchy peppers, carrot, onion and …Read more
Tamarind & Mint Chutney is a fruity, sweet and sour, tangy Indian-style condiment. It’s great for dipping into with snacks like onion bhaji, spiced potato balls or aubergine fritters. Using convenient jarred tamarind paste, the chutney’s made in minutes. Just whizz the ingredients together and …Read more
Onion Bhaji are easy to make at home with none of the stodginess found in most supermarket versions. Mine have a very light batter so that the taste of the onions and spices come through. In this post I’ll also tell you about a simple …Read more
Sourdough Pancakes are a great way of using up some of the discard created when you feed your sourdough starter. Light and fluffy, these American-style pancakes are fantastic with butter and maple syrup. Eat as a weekend breakfast treat or dessert with warm berries and yogurt. But …Read more
Egg Foo Yung is a quick Chinese-style omelette cooked rather like a pancake. Eaten on its own or part of a larger meal, I think Egg Foo Yung is even better with a savoury, tangy super-fast sauce poured over. It’s great for using up leftover …Read more
Fresh Cream Muffins. How good does that sound? But it’s not just a filling of whipped, vanilla-scented cream that makes these muffins so special. There’s also a lemony preserve and juicy sultanas in the light, buttery muffins. Who doesn’t love a sweet muffin? Everyone will …Read more
Mushroom & Chestnut Soup is wonderfully full flavoured, containing dried porcini mushrooms as well as fresh mushrooms. I like to add a little smoked bacon, but that can be left out if you want to keep the soup vegetarian. But what makes this different to …Read more
Coconut & Coriander Chutney is a delightful combination of creaminess and tart lime with the freshness of herbs. I add a final tarka of fried mustard seeds, curry leaves and dried chilli to add depth of flavour. My favourite way of serving this Indian-style condiment …Read more
Aloo Bonda, also known as Batata Vada, are wonderful little spiced potato balls coated in a chickpea flour batter and deep fried. Served as a snack, starter or part of a larger Indian-style meal with chutneys for dipping, you’ll be surprised how such simple ingredients …Read more