Fattoush

Fattoush is a great way to use up old pittas and create an unforgettable summer salad. Sumac is a reddish-purplish powder made from dried and crushed fruits produced by one of the varieties of the sumac plant. It’s used in salads, to sprinkle on hummus and other mezze...

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Pad Thai

Over the years, I have tried various Pad Thai recipes and have been gravely disappointed. This recipe is a variation of one I learned in Chang Mai, Thailand. It’s truly authentic and delivers all that a vegetarian Pad Thai should. A couple times a year I run a Pad...

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Wild Garlic Pesto

  England, in the spring, is full of wild garlic, perfect for making wild garlic pesto. I’m forever encouraging people to get out and take advantage of it. Wild garlic leaves are easy to recognize and if all else fails, just smell the leaves for that pungent garlic...

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Spanakopita

For me, as a young university student and very new to being vegetarian, spanakopita was love at first bite. It has been a long relationship and lasted throughout the years, altered for when I was vegan for 8 years and enhanced when I started growing my own herbs. I’m...

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Authentic Baklava

Flakey filo, meaty nuts and sticky syrup, what more could you ask for? The more you make this dish, the better you get at it. I was recipe testing for this book and brought some of the leftovers to a barbeque. At first it was overlooked and I heard someone say that...

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Massaman Curry

Massaman curry is a lesser know curry from Thailand, but once people experience the flavour explosion, they don't forget. It is believed that the name Massaman was originated from the word ‘Mussulman’ which is another word for Muslim. The curry...

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Shiitake Mushroom Gyoza

Gyozas are a tasty Japanese treat made doubly delicious by being fried and steamed. First they are fried to get a crispy bottom, then water is added to steam the wrapper. These tasty morsels are also referred to as pot stickers, so don't be alarmed if they stick to...

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Beetroot Rosti with Vodka Horseradish Cream

These little Beetroot Rosti with Vodka Horseradish Cream canapes are a delightful little mouthful perfect for the festive season. Easy to make, can be gluten free and store well in the fridge so perfect for making in advance and then assembling as and when a tempting...

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Polenta with Mushroom Ragu

As with most things that are not cooked or seasoned properly, polenta has an undeserved bad reputation. Please let this recipe for Polenta with Mushroom Ragu change your mind. Yes, you can purchase pre-cooked polenta, but why would you bother when freshly made polenta...

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Pumpkin and Lentil Tagine

Warm up this winter with Pumpkin and Lentil Tagine inspired by travels to Morocco. The word tagine refers to the cooking vessel, not the dish. An earthenware pot consisting of two parts, a conical shaped lid that has a steam hole and a circular base that the cone sits...

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Malaysian Tofu and Aubergine Satay

Satay has become very well-known and there are lots of variations of the sauce served with the skewers. This recipe for Malaysian Tofu and Aubergine satay is exploding with flavour. Veget

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