This is a really easy to make side-dish for a curry night. Ingredients 250g sliced mushrooms 1tsp mustard seeds 3 curry leaves 2 garlic cloves 2 hot green chillies 1 tsp turmeric powder 1tsp fennel seeds Salt and pepper 75g grated coconut Oil Method Start by heating the mustard and fennel seeds in a bit […]

Food from Kerala has a strong curry leaf flavour. This dish is also quite spicy but if you don’t like your food too hot, don’t use as much chilli. This is lovely served with lemon rice and mushroom thoran. It is meant to be quite watery and stew-like. So if your dish is getting a […]

I love mushrooms. Ceps, morels, chanterelles, chestnut, even the humble field mushroom. All of them. The only problem is, to get your hands on unusual mushrooms, you either have to buy very expensive dried mushrooms, or seek out those rare specialist shops that sell them fresh. It’s no surprise that the foraging craze has really […]

While I regularly moan about being given risotto in restaurants as the only vegetarian ‘choice’ at the moment, I do still love making it and eating it at home. I just don’t want to eat it every time I go out – especially when I can make a better version at home! My uncle made […]

This is hearty, warming meal. Perfect for Autumnal evenings or Sunday lunch. Ingredients (serves 2) 2 large baking potatoes Handful of fresh rosemary 200g mushrooms (quartered) 150g carrots (I used baby carrots which didn’t need chopping. If using large carrots – cut into one inch chunks) 1tsp mustard seeds 1tsp coriander seeds (crushed) Small glass […]

This is really easy to make. Feel free to exchange the aubergines with courgettes and olives with capers if you want. If you don’t have flaked almonds, use sunflower or pumpkin seeds instead. Gorgonzola isn’t suitable for vegetarians, please see this post for alternatives. Ingredients (serves 2) 1 medium aubergine Handful cherry tomatoes Small handful […]

This is a great starter for a dinner party. Don’t bother arranging it on individual starter plates, spread out the beetroot on a large serving plate and dot the cheeses on top. Be careful to use a plate which has a rim otherwise the beetroot juices will spill over the edge. If you have time, […]

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