Jewelled Chickpea and Red Pepper Salad

Sweet, crunchy pomegranate seeds sit alongside the sweet, sharp pomegranate molasses in this light chickpea and red pepper salad which makes a great side dish, accompaniment to bread & cheese or alongside a bigger meal or picnic. It really is simple, with no cooking and just a few ingredients, most of which can be kept in the cupboard to whip together at the last second. It's vegetarian and vegan as well, so perfect or everyone!

Today’s recipe is a chickpea and red pepper salad jewelled with delicious, crisp pomegranate seeds and dressed with a pomegranate molasses dressing infused with za’atar, which I knocked up in … Read More

Melanzane in Saor (aubergine)

Melanzane in Saor is an amazing vegetarian and vegan aubergine (eggplant) dish in a sweet and slightly sour sauce, which is unique to Venice and follows a proud history of Italian food using love, respect and time to get the best of the ingredients. It's a serious make ahead dish, needing 2 days to mature but worth the wait for those fantastic flavours and perfect for buffet spreads or picnics.

Today I’m recounting an amazing Italian dish called ‘melanzane in saor’, or aubergine ‘in Saor’. It’s a very simple yet beautifully balanced Italian dish that has sweet and sour flavours … Read More

Mustard Roasted Fennel and Carrot

This mustard roasted fennel and carrot recipe is an easy vegetable side dish that goes perfectly with roasted fish or meat, a great autumnal dish to warm up the kitchen after the summer disappears. The cosy cinnamon and the mustard seeds make this an easy but tasty vegetarian or vegan side dish.

Today’s recipe is a roasted fennel and carrot recipe tossed in mustard seeds, cinnamon and olive oil, to make a warm, slightly spiced vegetable side dish that has almost no … Read More

Courgette and Aubergine Antipasti

Courgette and aubergine antipasti is a simple vegan and vegetarian summer BBQ recipe perfect for lunches or picnics. Grilled or BBQ vegetables mixed with a simple dressing of olive oil, garlic, mint and white wine vinegar make a perfect make ahead side salad that tastes better after 24 horus in the fridge! Make the most of the summer's abundant courgettes and aubergines with this amazingly tasty Italian side dish!

Courgettes, courgettes, courgettes. They’re coming out of my ears. They’re just everywhere at the moment. Courgettes are the fruit of summer, they’re the long, thin, green fruit of our garden … Read More