I’m super proud of this dish and not just because the name is pure pun genius… it is PACKED with flavour and so comforting. I feel no hesitation in saying it’s a far superior dish to its diary-laden namesake counterpart.
There’s no reason these have to be bake din Winter necessarily… having said that, they’re an fun and easy bake for a cold and rainy weekend. This one’s vegan, and makes approximately 12 small/medium oaty cookies.
This recipe serves 4 people. I’ve suggested tinned beans here which keeps this one quick and easy; it’s slightly longer on veg and shorter on pulses than the previous vegan one-pots, but if you’re hungry I suggest 2 tins of beans for a little more oomph.
Rich and fiery this one; I’m obsessed! The slow cooking, creamy coconut, and sweet butternut give the powerful flavorus of ginger, chilli and garlic a chance to soften and broaden… this curry has a powerful overall flavour, but beautifully palatable at the same time.
Caponata is an Italian, slow-cooked aubergine stew; here I’ve added puy lentils for a little autumnal oomph, perfect for darker, chilly evenings. Its texture is comforting and nourishing, and the flavour is deep, slightly sweet and tangy…
This is less a recipe and more a simple little idea for jazzing up sautéed or wilted spinach. There’s little that sautéed celery and garlic won’t improve when used as a base, and spinach is no exception!
For me, watercress and tarragon is a match made in heaven, and watercress, cream cheese and marmite sandwiches were a childhood favourite… I’ve combined the two flavour combinations here in this gutsy, vibrant salad.
Raw, delicious and bursting with goodness, this is hands down my favourite soup. Only enjoy ice-cold, strait from the fridge. If I’m having it from a glass with a straw, smoothie style, I have it on ice; unbelievably refreshing.
Full-on festive feels with this one..! Some favourite winter vegetables, rustled together with a Christmas twist. I haven't noted the fixed quantities here, your own judgment and it will work perfectly.
For me, celeriac is the undisputed king of winter vegetables. Its humble root vegetable status belies the pure luxury of its texture and flavour, both of which are second to none. No other vegetable can yield quite such a velvety texture
British cherries at this time of year are absolutely delectable, so sweet and juicy... hands down my favourite fruit! I’m working them into all manner of savoury dishes and salads - such as this recent recipe for Great British Chefs - as well as sweet ones. This salad has fast become a summer favourite.
Once you’ve tried roasting broccoli you won’t want to cook it any other way..! It holds onto a spice paste or marinade wonderfully, and chars so well too. It becomes deep and robust in flavour, almost meaty even! The key is to have the oven as hot as possible, or the grill on its highest setting, so it chars quickly yet retains bite.
In terms of flavour and usage imagine these to be an English answer to olives or pickled guindilla peppers..! They have a slightly sour brine-y flavour, which is spiked with dill, garlic & fennel. They retain their crunch, yet don’t taste raw. And they go perfectly with an ice-cold drink before dinner.
My friend Alissa and I served this Russian inspired salad at our recent supper-club collaboration. We hosted a two-night pop-up under the railway arches at the Hackney distillery, Our London. It’s a beautiful space and the evenings were balmy. Alissa dressed the tables exquisitely, with candles, fairy lights, and linen.
For many of us, Sauerkraut is the gateway drug... It's the blank canvas on which we master the manipulation of salt, time & temperature, grow in confidence, and experiment with flavour. Sauerkraut is the most classic example of the 'dry-salt' method.
Dill pickles are what many of use will know of as gherkins, those crunchy sliced rounds so good in sandwiches..! Unlike those you can buy in shops, which are preserved in super astringent vinegar (and often much sugar), these have a naturally complex tang. This intriguing and palatable tang is the lactic acid bacteria that builds up during the process of fermentation.
This recipe is unapologetically simple, yet rich, sweet, and deeply flavoursome. It’s perfect at this time of year when glorious courgettes are in abundance (at my local farmer’s market they are currently ten for a pound!).
I adore the savoury tang of kefir and thought that this would contrast very well with the inherent sweetness of organic carrots, caramelized in a little local honey. The carrot top green sauce brightens the dish, and the miso pumpkin seeds add additional texture as well as an umami quality.
Now I agree a fresh tomato salsa is absolutely delicious! Summer perfection! So why bother to ferment one..? I’ve made this ferment twice. The first occasion was late last summer, when buckets of firm green tomatoes at the market were being sold for next-to-nothing as it was too late in the season from them to ripen fully.
The marinated mushrooms have a deep umami quality, and there a wonderful balance of sweet and sour too. If you fancy adding some extra substance to this dish, as it is on the lighter side, marinade some crumbled tempeh, or a halved hard-boiled egg, along with the mushrooms.
I love thickening green soups, where appropriate, with avocado rather than potato. Avocados impart a wonderful velvety texture and beautiful body to soup, thanks to the satiating good fats they contain.
I love this little recipe. It’s so unbelievably simple and yet the result is such a joy. I always have a kilner jar of these to hand, ready to add a little crunch to any breakfast bowl, healthier pudding, or just to enjoy as a little sweet hit on their own.
Seeing maincrop rhubarb at the farmer’s market for the first time each year is a very exciting moment! It arrives late in spring, and lasts until mid-summer. It’s flavour is more intense than that of forced rhubarb, which I love, and it’s more robust all round; I like the fact that it’s the less pretty one too.
Here’s a tasty way to enjoy the Rosemary, Walnut & Spelt Granola, and something a little bit different in the mornings. For those who have more of a savoury tooth rather than a sweet one, try this breakfast bowl in lieu of a sweetened granola with fruit.