The comforting, pillowy quality of mashed potato but more interesting flavours and fewer calories and carbs. Win-win-win-win-win. What to use A head of cauliflower a large knob of garlic butter a heaped teaspoon of creme […]
Today was a luxury – Good Friday, and nothing to do except potter around, with the doors open out onto the garden, letting in the sunshine (and the dulcit sounds of the children next door […]
In January 2019, I started volunteering as a cook at a local homeless shelter. In the beginning this meant cooking for around 8 people, and as it was mid winter, big batch cooking of casseroles […]
A savoury, very gently spiced vegan rice dish with a nutty crunch from the toasted pistachios. What to use – serves 2 as a side 100g rice 300g veg stock 60g toasted pistachios 1 tablespoon […]
This was to celebrate my friend Shaun leaving his job after 16 years and starting a new venture. This is garlicky prawns and chorizo served on pasta soaked in a creamy white wine sauce. It […]
For anyone looking for pre-prepared vegan food ideas, I bought these burgers after reading good reviews. If you like nut roast, these are a lighter version of that. Smokey flavoured, after cooking, they’re very slightly […]
January food was a mix of vegan and vegetarian here in SE London. Since then fish has reappeared, but meat is now very rare and usually eaten only when it can’t be avoided. The challenge […]
Worth making just for the smell of the cumin and vegetables roasting. What to use For the cumin roasted carrots One large carrot five baby plum tomatoes a teaspoon of cumin seeds a pinch of […]
Revisiting a recipe originally from June 2016 to add to my list of vegan ideas… June 2016: I haven’t done anything vegetarian for a while. I love any rice dish, and this one is really […]
A mix of sautéed and fresh veg with pasta made a light, flavourful and filling lunch. What to use 60g dried pasta 3 chestnut mushrooms, quartered a third of a pepper, chopped to bite size […]
