This watermelon salad is crunchy, zingy and everything you want on a hot day. Chilling the watermelon and charred sugar snaps make it even more refreshing so give yourself time to chill them if you can.
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This is a really good way to jazz up your sprouts. I love to make this on boxing day to enjoy alongside baked potatoes.
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I crave vibrant, zesty food in winter and this soup is just that. The ginger, garlic, lemongrass and thai basil make it reminiscent to a thai green curry.
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These griddled flatbreads are one of my favourite things for entertaining. Its the griddle marks that make them look so good.
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Heartier than a soup but equally comforting, this is the sort of food I crave in December. It’s the sort of dish that I can happily eat with just a spoon, the bowl propped up on my knees as I rewatch Love Actually for the zillionth time.
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These crispy sprouts make for a wonderful side at winter dinner party.
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Ribollita is a classic Tuscan soup usually made with stale bread and white beans. I’ve kept this one gluten free and made it all about the butterbeans.
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This is just the sort of food I crave in October. Warming and comforting with a good dose of zing. This is often Friday nights supper when we fancy something a little special without too much effort but it makes for a wonderful dinner party dish too.
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I love a good kale salad but they get a bit of a bad rep. I often find them too dry or aggressively raw. This one has tender leaves whilst maintaining a good crunch and pop of flavour.
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Flavourful and gently spiced, this soup has a wonderful creaminess to it that is the perfect match for crunchy croutons or a slice of hot buttered toast. Roasting the cauliflower brings a rich nuttiness that is perfect on a chilly afternoon. I often double the recipe and freeze half in portion-sized batches.
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I love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
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I love the vibrancy of this dish. It is one that always brings a bit of sunshine to the table, especially in January. The cauliflower is rubbed in a warming, flavourful spice mix and roasted until golden with just a hint of sweetness from the dates which almost candy in places. Paired with a creamy smoked garlic yogurt, herby oil, and a nutty, seedy, salty dukkah.
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I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.
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I called this a noodle soup because that is how I like to enjoy it. I like the brevity of cooking rice noodles (usually less than five mins) and this is just the sort of thing I will make midweek when I realise that it’s just past lunchtime and my belly is growling. I like to use brown rice vermicelli noodles but you could use any sort of rice noodle or even rice for that matter. Serve it with rice and it could be a curry, or omit the noodles and make it a soup. It is fresh, flavourful and reheats well too.
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I love the colours of rainbow carrots. It somehow seems to make carrots seem far more delicious but the flavour in rainbow or heritage carrots is often more delicious too. The taste is richer, more carroty and almost sweeter. I love pairing them with the bright green zippy pistachio pesto and the lemony butterbean puree makes this dish a real contender as a centre stage
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Beets can be a divisive subject at the dinner table. They have somewhat marmite charm to them. Some love them. Some loathe them. I have catered for both camps and even with the most perturbed of beetroot eaters have managed to turn them round to enjoying them with this salad. Roasting beets brings out a natural sweetness in them reducing their earthiness whilst still maintaining their flavour.
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These are delicious if you fancy something meaty and delicious that’s not meat. I love to serve these alongside some jasmine rice and wok’d vegetables. They make for a delicious side dish too.
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I love a chilled gazpacho in the summer. It is the perfect summer starter and can be made in no time at all. Bung it all in a blender and ta da! I love to serve mine almost as an Aperitivo in small glasses whilst my guests chatter away. I’ve used British Zara strawberries for this which add a beautifully subtle sweetness to this gazpacho
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I love fiery salsa and this salsa has a good dose of heat. The strawberry adds a subtle sweetness to the heat that for me creates the perfect salsa. I always use Zara strawberries when making this. They are British grown and full of ripe, juicy flavour. If heat isn’t your thing remove the seeds from the jalapeños before pulsing everything together. I love this with corn chips, crudités, or toasted pita bread and it is delicious on tacos too.
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A crunchy, zingy and nutty slaw that certainly hits the spot if you’re after something fresh. I love to serve this alongside any main and often have it as the star of the show for a midweek lunch.
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