I love using fava beans in recipes as there is no need to soak them. I find them much easier to digest than chickpeas and often use them instead when making hummus’ and dips.
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There is nothing more comforting than a warm bowl of soup when the weather turns cool and the sun sets earlier and earlier. I love the simplicity of this soup and its one you can probably make with what’s in your cupboard. The hazelnut butter adds a wonderful richness to it but feel free to use almond butter or even peanut if you’ve none to hand. I’ve included instructions on how to make the crispy rosemary. This isn’t a must but it is a delicious addition and really takes very little effort.
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I love the colours of this salad. It is one that never fails to bring sunshine to an autumnal table no matter the weather. I am generous with the seeds and nuts giving it a bit of a richness and crunchy indulgence
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I love the colour of this dish. I’ve served it up on toasts but you can enjoy the beetroot as a dip or even as dolloped onto a salad. The dukkah is a great way to finish up any odds and ends of nuts and seeds and spices you’ve got lying around. I’ve given quantities below but feel free to
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My local greengrocer had a glut of British plums that were going soft. He let me fill my bag much to my glee. I love baking plums when they are on the turn. The squishiness makes them all the better. The chai cashew cream has a beautiful warmth to it from the spices that pairs perfectly with the slight tang of the fruit. I like to top mine with something crunchy.
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I love chocolate mousse for pudding. A good chocolate mousse should be light and fluffy and wickedly chocolatey. This one is made with aqua-faba (also known as chickpea water).
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A perfect snack to nibble on I love to serve these to my dinner party guests before sitting down for supper. If you are a patient person I do recommend peeling the chickpeas.
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A brilliant way to use up any forgotten, floppy gem lettuces I serve this both hot and cold. The dressing is simple but effective and whilst the macadamia nut is subtle it adds a wonderful creaminess to the dish.
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No summer party is complete without a pudding and there is little as joy inducing as an ice cream. These remind me of making similar with my siblings when we were children but I’ve given them a grown up twist with a coffee kick.
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Asparagus is one of my favourite things about June and whilst it is in season I try to eat as much of it as I can. This is a great one for when you have the barbecue going but it is equally delicious if you just roast the asparagus in the oven.
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A #zerowaste way to use up any floppy looking carrots and saves them going to waste. The dip makes for a delicious and healthy snack. Pop it in a little Tupperware or jam jar and enjoy it with crackers, oat cakes or chopped veg.
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A simple #zerowaste recipe and a very good portal for cheese or peanut butter. These make a wonderful snack. The almonds give them a wonderful crunch and the herbs beautiful flavour. .
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A quick and healthful #zerowaste take on the classic apple crumble this recipe is perfect for any less than perky apples you have lying about. The more bruised the better.
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I love the colour of this dish. It’s a perfect one to get your veg in whilst keeping the plate exciting. I love to make this when entertaining and usually roast the veg ahead of time
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This recipe was originally written for Town & Country UK.
This is a foolproof curry recipe that has served me both during last minute dinner parties and solo nights in with Netflix. The recipe makes enough curry paste for 2 curries and I like to freeze half of it on hand for later.
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Bright, colourful and full of crunch. Despite compromising mainly of raw veg this slaw manages to be indulgent at the same time. A good dose of crunchy almonds and toasted pecans give it a note of luxury and the dressing is warming its hints of festive spice (just in case you’re missing it).
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love the colour of a delicata squash – bright yellowy orange flesh with a dramatic green and yellow striped skin. When roasted the flesh becomes slightly sweet and the skin rich and nutty.
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This is a beautifully bright starter that is a sure way to impress your dinner guests. Making full use of the broccoli the stalk is steamed before being blitzed into a creamy herby puree.
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There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.
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