This Moroccan Lamb Shoulder and Pumpkin Roast is the perfect cold weather dish! The Moroccan flavour go perfectly with lamb and the roast pumpkin along with roasted cauliflower and chickpeas add an extra dimension that I assure you will do nothing but satisfy. Lamb shoulder is one of the best cuts of meat to use
Continue reading »
Making nut milk has become a hugely popular occurance for health enthusiasts and vegans for its ease of making and great health benefits. Nothing matches the protein, fat and relatively neutral flavour profile of cow’s milk than Brazil nut milk. It also tastes brilliant in an iced coffee. What isn’t there to like? It is not often that
Continue reading »
This Moroccan chickpea pie is by no means traditional – as I just made it up as I went along. But the inspiration is certainly firmly rooted in the culture and back alleys of Marrakesh. But what it misses in terms of authenticity it makes up for in the fact that it uses ingredients that
Continue reading »
Thai food is all about the balance of sweet, sour and heat with the added freshness and aromatic quality of herbs and spices. Add the richness of coconut cream into the mix and you will have the most savoured Thai dish – Thai green curry (kaeng khiao wan), which literally means sweet green curry. The
Continue reading »
Miso butter sauce is a fantastically rich salty, sour, sweet and umami packed sauce that goes brilliantly with a number of dishes. The miso itself (fermented soy bean paste) is what lends the dish a sweet, salty, savoury flavour packed full of umami, while vinegar and sugar add the sweet and sour components of the sauce. The butter
Continue reading »
Eggplant (aubergine) is an absolutely brilliant ingredient to use for soaking up flavours. With its slightly meaty texture it makes it a fantastic- one of my favourite in fact – vegetarian dish. Particularly when paired with a miso butter sauce! Miso (fermented soy bean paste) lends the dish a salty, savoury flavour packed full of
Continue reading »
This is the recipe for a fantastically delicious, flavoursome and wholesome Vichyssoise (potato and leek soup) with all of the rich creaminess, and without the downsides of using cream (as you shall soon see). This recipe also has a few other tweaks to take it from a simple salt-of-the-earth soup to mind blowing dish. Once
Continue reading »
I bought some beautiful handmade chorizo from the farmers markets on the weekend. The thing I love about chorizo is the way it adds so much flavour and a little meaty treat without the rigmarole of cooking and preparing meat. What better way to use them than in a Spanish chorizo and lentil stew! This
Continue reading »
Muesli was invented by a Swiss physician at the end of the 19th century named Maximilian Oskar Bircher-Benner. It was a recipe (now known as Bircher muesli) designed as a healthy meal for his patients to eat in his sanitarium. But it was very different to the muesli we eat today. For starters he insisted
Continue reading »
For many, Chinese food has become synonymous with the idea of MSG laden, high fat, high sugar, fried food. But this belief is not necessarily fair. Chinese cuisine is very diverse and not necessarily the fried greasy takeaway food you may think of it. There is however, one classic takeaway dish that even my mother
Continue reading »
Recent Comments