Simple yet different; the aioli has a tangy, moreish sweetness which is enhanced by the artichokes. This summery starter is perfect for vegans as the aioli is totally plant based – the secret is to use cashew nuts rather than eggs. Strictly speaking it’s more of a dip than aioli as I haven’t used any oil – the juice […]
Butternut Squash with Puy Lentils & Sundried Tomato Dressing
This flavoursome dish feels rich and nourishing with the sweetly savoury butternut squash and juicy red onions which are perfect partners for the rustic, earthy puy lentils. A tangy dressing and cubes of feta for non-vegans makes it even more delicious. Serve hot or cold, as a main or side dish. It’s easy to make […]
Avocado, Tomato & Basil Black Rice Salad
This eclectic dish combines east and west (and Europe –middle?!). Think of the classic Italian tomato, red onion and basil salad. Then bulk it up with some chewy black rice which can trace its roots back to China, apparently. Throw in an avocado (central and Latin America) and then back to Italy: garnish with basil, pine nuts […]
Thai Lentil Fritters
These spicy little morsels are incredibly quick and easy to prepare and are just so versatile: whip up the batter in advance and fry to order for an Indian or Thai starter – or canapés – or make into burgers. I also like using these as an alternative to falafels to pep up a work […]
Sweet Potato & Chimichurri Pearl Barley Pilaf
We’ve been tucking into this herby dish a lot recently – come rain or shine. I’m slightly obsessed with the piquant Chimichurri style sauce and sweet potatoes – this dreamy combination is much greater than the sum of the parts. Grain wise, the nutty chewiness of the pearl barley complements the flavours well. For a spicy kick, include the cumin […]
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