Spelt Tempura Asparagus with Aioli

Gavin WrenRecipes, Small Bites, Spelt & ancient grains, Starters, Vegetables, Vegetarian

It's time to take advantage of the beautiful British asparagus season, what better way than simple spelt tempura asparagus, served with a delicious garlicky aioli. This may sound complicated, but they are such simple recipes that give a feeling of mastery and sound utterly seductive. These vegetarian dishes make beautiful starters which your guests will be seriously impressed with.

There are recipes in this world which are hurried through the dining room with an aura of devout reverence, as their presence at the table embodies the pinnacle of gastronomic endeavour. I have always held tempura in such lofty esteem, regarding it a delicacy of such immeasurable finesse, that it would be sacrilege for a homely cook of my standing to even attempt it. God forbid. Yet, after an afternoon of frolicking with flour, ice cold sparkling water and the most beautifully fine, delicately fresh, organic British asparagus, tempura’s spell has been broken. I now feel comfortable sharing this delicacy with you, fully believing that it is within the reach of every single one of us, because it is beautifully simple. Ladies and Gentlemen, I bring you Spelt Tempura Asparagus with Aioli.

Spring, along with the asparagus season, has well and truly sprung. The past few days of high twenties …come and read more!

Aglio Olio con Peperoncino – Garlic Oil Chilli Spaghetti

Gavin WrenMain Dishes, Recipes, Vegetarian

Traditional Italian pasta dish, aglio olio con peperoncino translates as garlic, oil and chilli in English, a trio of simple flavours which make a truly epic dish, full of elegant beauty. Gently infused garlic works it's way into the olive oil, which is rounded off with a kick of chilli and a hint of parsley, topped with a good dousing of pecorino or parmesan cheese. It's a truly authentic yet quick pasta dish, which is a real treat to eat.

Aglio olio con peperoncino is a beautifully elegant, authentic Italian pasta dish. It’s sheer simplicity is it’s genius, with intermingling flavours of garlic, olive oil and chilli creating a sensational dish that takes just minutes to prepare. Today, I realised that I’m completely pre-occupied by the thoughts in my head. They’re always there, incessantly telling me what to do and what not to do, what I will do and what I won’t, what I’m supposed to be doing, but not doing. It’s tireless, which makes it equally exhausting at the same time. These thoughts rarely achieve anything, aside from distracting me from the actual task in hand, whatever that may be; working, relaxing, eating, cooking, listening, talking, thinking etc. How …come and read more!

Chunky Ginger and Black Eyed Bean Soup

Gavin WrenRecipes, Soup, Vegan, Vegetarian

Today I'm making a vegan black eyed bean soup which is crammed full of healthy vegetables, making a chunky soup that will fill the emptiest of bellies but also bursting with bold flavours to satisfy the most demanding of taste buds. It's easy double or triple up the quantities to make ahead and freeze for next week's lunches.

About 10 years ago I lost a lot of weight. Over 4 stone to be exact, it also proved to be a turning point in the food history of my life, it was a time when seismic change occurred to some of my most deeply ingrained, English eating habits. Soup became my new lunchtime God, eschewing the bread it replaced, leading me to hunt high and low to find or create the perfect, filling, tasty soup. This vegetarian ginger and black eyed bean soup is my latest effort, and boy, it’s a good’un. Death of the Sandwich. I gave up eating sandwiches. That stalwart of the lunch table, which had filled my boots and nurtured me through my childhood, adolescence and twenties, …come and read more!

Chunky Butternut Squash and Lentil Soup

Gavin WrenRecipes, Soup, Vegan, Vegetarian

A filling and sustaining chunky soup loaded with goodness and hearty ingredients. This chunky butternut squash and lentil soup is a meal-in-a-bowl which virtually becomes a stew as the liquid is almost entirely soaked up by the lentils, chickpeas and squash. The Indian influenced spices have come in to play, featuring a warming host of flavours which will warm your cockles even when the temperature's so cold that the central heating doesn't. It's so good that it's my lunch bowl for the next three weeks, yes, I've just made a triple batch of this, giving me a happy fridge and freezer full of lunchtime joy.

Today I’ve got a fantastically filling, Indian influenced, chunky butternut squash and lentil soup with chickpeas that will keep your tummy filled, your body fuelled and your cockles warmed throughout the coldest days of the winter. Fantastic India. I’ve just returned from a truly beautiful holiday in Goa, India, where I spent three weeks doing yoga, laying by the sea, reading and travelling across the width of the country to the eastern city of Ranchi, to visit my 93 year old, Canadian resident great uncle. I rarely see him, as we’re separated by 4,368 miles and the Atlantic Ocean, but we had both travelled to India for our Christmas breaks this year, so travelling a mere 1,200 miles across India to see him was the itinerant …come and read more!

Roasted Cumin Chickpeas

Gavin WrenRecipes, Small Bites, Vegetarian

Roasted cumin chickpeas coated with cumin seeds, cumin powder, garlic, oil and salt then baked in the oven until they're crunchy, crispy little morsels of finger food, making the perfect nibble to go with your festive party plans. They're very easy to make and scale up to make a big batch easily, just keep a tin of chickpeas in the cupboard and amaze your guests with how resourceful you are!

Today I’ve trawled through a total of FIVE different recipes to bring you one of the most awesomely easy snacks you can make this festive season. Simple chickpeas rolled in cumin seeds, cumin powder, garlic and oil to create a delicate little nibble that’s punching a big flavour. Crunchy Little Creations. A few months ago I discovered the delights of roasted chickpeas, learning how the process of heating them in the oven adds a delightful crunch to these popular little pulses. Back then it was summertime and they were adorning the top of a mixed leaf salad, creating a fantastic layer of texture over some roasted root vegetables, mixed leaves and a creamy kefir dressing. They were a delight. With the festive season …come and read more!

Easy Thai Curry

Gavin WrenMain Dishes, Recipes, Vegan, Vegetarian

A simple, easy Thai curry that's influenced by the cornerstones of Thai cooking, fish sauce, lime, garlic and chilli. This is a vegetarian or vegan recipe can also be made with fish or chicken, it's up to you. Whatever you choose it makes a spicy, creamy, aromatic dish that tastes and smells divine without having to bash away at a pestle and mortar.

Today my recipe is an easy thai curry, it’s a quick way to make a curry that’s got some of the signature flavours of Thai food but can be whipped up in a matter of minutes. It’s a vegetarian recipe you’ll find here today, however you can substitute chicken, fish or prawns for the tofu and still have a lovely, creamy, spicy Thai curry on your hands. Thai Thai. I remember my first ever genuine Thai curry, in a small cafe behind the Khaosan Road in Bangkok in the year 2000. I was amazed, I couldn’t believe what it tasted like. This was something new, something different, a way of using ingredients that set itself apart from any other cuisine I’d tried before. I fell in …come and read more!