Type: Flavour Only
Black beans with coconut, chilli and lime
Lime, chilli and garlic are the predominant flavours here, coming through both the infused oil and the crispy sprinkle at the end,…
Pappa al pomodoro with lime and mustard seeds
Pappa al pomodoro is a Tuscan peasant dish, typically prepared with overripe tomatoes that are too soft for a salad and stale…
Chilled avocado soup with crunchy garlic oil
This soup is creamy from the avocado and refreshing from the cucumber all at once, so it’s a great way to open…
Melon and buffalo mozzarell a salad with kasha and curry leaves
This isn’t the first time, and it’s definitely not the last, that we combine fresh melons with young white cheeses, and every…
Hummus with lemon, fried garlic and chilli
This is great as part of a mezze spread. It’s also lovely warm, with whole cooked chickpeas on top, or some shredded…
Basic cooked chickpeas
This recipe yields 600 grams of cooked chickpeas, enough to make both hummus recipes in the book….
Curried carrot mash with brown butter
You’ll be surprised how much delicious carrotiness you’ll get from simply steamed carrots when they are matched with browned butter, sweet spices…
Curry-crusted swede steaks
This vegetarian main course – easily veganised by using an alternative to the crème fraîche, such as coconut yoghurt – celebrates the…
Barley, tomato and watercress stew
Mostly eaten raw, kohlrabi isn’t the first vegetable you would think to roast. We’d love you try, though, because, in the process,…