This is a vegetarian version of dish which originates from Puglia in Italy. The traditional dish includes mussels, but I have exchanged mussels for capers. It is so, so easy to make. Just ten minutes of chopping and arranging, and then pop it in the oven for 40 minutes to bake. It has both potatoes […]

This recipe is from the the Braxted Park Cookery School. They have just launched a Vegetarian Cookery Class – so get signed up! This recipe is for a lovely colourful dip with a satisfying salty and savoury balance. The hummus is best accompanied with a spicy onion stuffed Moroccan flatbread and a salad. Use an […]

This is a recipe sent to me from Cauldron Foods Ingredients: 1 Pack of Cauldron Falafels 2 Aubergines 4 Large Tomatoes 100ml Olive Oil 2-3 Cloves Garlic, Crushed 1 Tsp Harissa Paste 1 Tbsp Chopped Parsley 1 Small Bunch Coriander Juice of 1 Lemon 1 Tsp Ground Cumin Salt and Freshly Ground Black Pepper Pitta […]

I absolutely love pizza. You can’t beat a thin and crispy base covered in a rich tomato sauce and oozing cheese. However, it is no secret that pizzas are not the healthiest of meals. When a friend mentioned that you can make a pizza base out of cauliflower I was a bit dubious so I […]

This is the perfect vegetarian option at barbeques on warm summer evenings. Ingredients 1 pack of halloumi 1 ripe mango 1 small red onion 1 fresh red chilli 1 lime Handful of fresh coriander 4 brioche buns Method There are many different ways of stoning a mango. I find the way that works for me […]

This simple recipe was whipped up by a friend as a last minute addition to a very poorly organised BBQ I hosted recently. It tasted wonderful… Ingredients 1 pineapple 1tbsp runny honey 2tbsp rum 1tsp cinnamon 1tsp chilli flakes 2tsp brown sugar Raspberries (optional) Method In a jug, stir together the honey, rum, cinnamon, chilli […]

The aubergines absorb the lovely sweet and umami miso flavours making a unique and delicious tasting dish. The aubergine skins become quite tough when baked in the oven. I think this works well as it adds a contrast in the texture for the dish, but if you’re not too keen on aubergine skins, simply peel […]

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