In the Autumn, I make a pan of these a week. They take less than 30 mins with little effort and it means breakfast or pudding is ready to go in seconds, plus it makes the house smell amazing! I mainly have cinnamon but often change it up with five spice powder. ...
My take on the popular chickpea curry. Add more liquid if you like it soupier, or enjoy it as it is with a thick, rich sauce for dipping a slice of naan into or serving with quinoa or vegetable rice to soak up the flavours. If you have any vegetables that need eating up, you could add a large handful...
This simple Italian stew is filled to the brim with some of my favourite ingredients - chard, beans and bacon! Feel free to swap whatever tinned beans you have to hand. ...
This a bit like a risotto mixed with a biryani. It’s one pot, perfect for vegetarians and simple to make. If you haven’t got all the spices but do have garam masala, add 2 tsps of that instead. I always play with spices, herbs and nuts, just swap in whatever you’ve got but don’t skip the crunchy nuts! I...
This is a quick 15 minute curry that is delicious and satisfying. You could also use frozen prawns, any firm fish (chopped into cubes) or seafood mix. If you can’t get every spice in the recipe, don’t worry, skip that ingredient, I promise it will still be delicious (in fact, sometimes I forget to add a spice myself!). Serve with...
Fresh and cooling, this herb-studded yoghurt dip makes a summery pre-supper snack. Serve with a selection of fresh veg or your favourite crackers. ...
If you’ve got any leftover roast chicken, this dish makes a great leftover lunch. Using stock-standard ingredients like frozen peas, onion, garlic and carrot, this is a recipe for lazy days when you don’t want to leave the house. If you’re not a dill fan, swap for parsley or chervil. You can also swap frozen peas for broad beans....
The warm, spiced notes of star anise make an aromatic broth for this mushroom soup. Add green veg straight from the freezer, anything goes! Use any variety of mushroom you can find - I particularly love oyster and shiitake. I use 100% buckwheat soba noodles which are now stocked in most shops....
I love soup! It doesn’t matter what’s in it, there’s nothing more comforting than a big bowl of warm, hearty soup. Bulked up with chickpeas and flavoured with thyme and parsley, this herbaceous soup is great for between the seasons. If you can’t find pomegranate, you can easily skip this ingredient. For added sweetness, you can also roughly chop some...
Any vegetable can be used in this hearty soup so let your local grocer or, better yet, local farmers’ market, be your guide. Generally go for vegetables that are in abundance (which usually means they’re cheaper, too). In the summer, swap in courgettes, fennel, fresh peas and broad peas instead of these root vegetables but, just bear in mind, most...
This recipe is inspired by the flavours of sopa de quinoa which is a traditional South American quinoa stew. However, my version has more of a risotto consistency but if you’d prefer a soupier version, add another 300 - 500ml of stock or broth. Use any greens you have, I like to keep spinach in the freezer so that I’ve...
Ready in 20 minutes, I like to make a batch of this and have it for a packed lunch in a thermos during the week. I’ve used kale here as I had a huge bunch to use up but swap in chard, cavolo nero or shredded cabbage....