A Moroccan tagine of root vegetables and chickpeas flavoured with preserved lemons, prunes, apricots, and olives. This deliciously fruity, m’qualli stew would traditionally be served with Moroccan bread (khobz) but here I serve it with pomegranate bejewelled couscous. Vegetable Tagine 8-18 Oct 2022 Vegetable Tagine A Moroccan tagine of root vegetables and chickpeas flavoured with…
This light, fragrant Sri Lankan kiri hodi will leave your taste buds zinging. A spicy, coconut milk curry that is a perfect vehicle for many vegetables: I served mine with roasted pumpkin, mangetout, and garden peas; and partnered it with a tomato sambal and a green kale & parsley sambal – for added flavour notes…
Dig out that spiralizer: this it this only recipe that mine gets an outing on! A vegan dish of warm ‘al dente’ courgetti smothered in an unctuous creamy sauce – what’s not to love? Courgetti with Butter Bean Pesto 28 Sept 2022 Courgetti with Butter Bean Pesto Dig out that spiralizer: this it this only…
Hummus & Falafel Mezze Salad As the temperature soars, I find myself constantly on the lookout for new salad ideas and my trusty Central Market never fails to deliver. There’s a great Levantine stall that sell great chickpea falafel, so hummus & falafel mezze salad it is! As with all my salads, I like to…
Fig & Rosemary Focaccia When in season there is no better way to top focaccia than fig and rosemary. If making focaccia outside of the fig season I turn to good quality olives. This first cousin of fougasse is so easy to make and great served warm as an antipasto or used to make great…