This is one of my favourite — indeed probably the only — way to prepare and consume tofu. Crispy, sticky, sweet & spicy. This recipe is from Ottolenghi’s masterpiece cookbook PLENTY, but as with most of the recipes in the book, it’s a bit ‘involved’. Homeboy uses THREE types of soya sauce in this recipe? Unnecessary I think. Here is my simplified version!
Read MoreI could live for days eating nothing but tabouleh. The freshness of the parsley, the crunch of the veggies, the intensity of the citrus, the carby goodness of the grains— I can’t get enough. I’m constantly reinventing the classic tabouleh recipe so I don’t get bored (and so I have more website content!) Here’s a version of tabouleh that’s fresh, fruity, a bit bitter and with a gluten-free grain!
Read MoreFattoush Salad feels like an indulgent special treat, but it’s actually dead easy to make. Any night of the week. All you need are a few key ingredients on hand and a good supply of fresh veggies. And if your fridge isn’t constantly filled with fresh veggies then you’re doing life wrong.
Read MoreIt’s that time of year again: cozy, spicy, warming, and comforting dishes are basically all that’s on the menu and my curry-game is improving every day. This recipe has a few steps but worth the investment of your time and energy. Try this on a Sunday, simmer all afternoon long and enjoy with some fluffy rice, crunchy pickled-cabbage and some warm chapatis. Make yourself a thali— you deserve it!
Read MoreThis salad is super simple to prepare, but if you really want it to present as a feast for the eyes, you’ll want to select as many veggies as possible to build it. Focus on different colours. The combination of fresh, watery crunchy veggies with the taste of toasted (and a little charred) corn is heavenly! The smell of the toasting corn is other-worldly.
Read MoreMy years in Yorkshire taught me many valuable lessons; most especially, the importance of a good chutney. It’s a pretty easy thing to whip up, all you need is fruit, spices, and LOAD of sugar. But the key ingredient is creativity— you don’t want a boring chutney. This Bengali spiced recipe is perfect for Indian snacks, cheese & biscuits or even a serious sandwich. Check it out.
Read MoreThe urban garden I have access to is currently presenting more tomatoes that I can ever cope with. In addition to their abundance, they’re all incredibly beefy, juicy and flavourful beyond belief. Sure I’m making a lot of sauce, but some of these tomatoes deserve a much more celebratory presentation. Read ahead for this dead-easy 4 ingredient tomato tart recipe.
Read MoreOkra fries are basically my reason for existence. The first time this concept came into my life was in 2008 while travelling through South India. I encountered okra fried in a chickpea flour, garlic and chilli batter. I couldn’t stop thinking about that okra. Only years later did I finally realise I’d been eating OKRA FRIES and set upon recreating the dish myself. They’re prefect every time.
Read MoreIf you are lucky enough to have access to an abundance of herbs and are thinking of ways to enjoy them for as long as possible, this might be the perfect solution! Whipped butter with fresh herbs that you can refrigerate or freeze and enjoy all year long!
Read MoreI can’t bake or bartend for shit but that doesn’t stop me from trying once in a while! I’ve been on a massive iced tea and lemonade kick this summer. My fridge in the UK didn’t have enough room for homemade drinks in pretty glass pitchers. I’ve got the room now and my cold drink game is ON FUEGO! So why not add a little booze and make things a bit more interesting?
Read MoreThis time of year is just overwhelming for me. I am constantly inspired by the abundance of beautiful summer produce available in gardens and farmers markets. If you find yourself taking home (or picking!) a basked of fresh summer green beans, here’s what to do with them…
Read MoreI thought I knew Yotam Ottolenghi’s recipe catalogue inside and out. But I was surprised and delighted to discover this magnificent idea in Ottolenghi’s Plenty More cookbook. Each bite presents a heavenly combination of flavours and textures and spoiler alert: it’s VERY easy to whip up, despite its dramatic appearance. This is my version of his recipe, simplified and sped up.
Read MoreWhen it’s too hot to cook, I always gravitate towards raw crunchy veggies and meals that 99% consist of them. The best thing to do with raw vegetables is to dip them in a delicious sauce or dressing. This combo of some of my fave ingredient tastes so lush and indulgent you won’t even realise how healthy it is.
Read MoreI did a lot of extensive research (and an equal amount of snacking) while trying to determine the best way to make the crunchiest chickpeas. The recipe is simple, but time consuming. The results are worth it. Give this a try!
Read MoreSummer Salad Season— my favourite time of year! Strawberries and balsamic are retro. Soooo 2007. It’s all about NECTARINES now everyone. Whether its for a brunch or a BBQ this salad is the perfect contribution that will impress all your mates, unless you decided to keep it all to yourself. Which is perfectly acceptable.
Read MorePickling is not only an art-form but it’s also a necessary skill to learn to prepare for the impending apocalypse. It won’t be long until we’re all living in doomsday shelters and I don’t know about you but I’ll be snacking on delicious crunchy, tangy preserved veggies.
Read MoreTofu is a challenging one for some people; it can be slimy, bland and boring. I actually really love tofu, but there are only a few ways that I’ll eat it. Here’s one of my fave ways to enjoy tofu: dipped in a sweet and spicy sauce, and coated in crunchy sesame!
Read MoreI obviously have every single Ottolenghi cookbook and adore every recipe in them. It’s hard to choose a favorite recipe but this roasted cauliflower salad with crunchy celery, herby parsley, sweet and sour pomegranate and topped off with hazelnuts is divine! The maple syrup vinaigrette is INSPIRED!
Read MoreThis salad is as much about its rich and earthy tastes as it is about its dramatic presentation. It's far more simple to prepare than you might think (but your brunch guests don't need to know that!) Enjoy this salad with some fresh croissants, coffees and mimosas.
Read MoreMy parents are Passover seder stalwarts and rep for the vegetarians HARD CORE! Over several decades they have carefully curated an immaculate assortment of salads that they contribute to the Passover table each year. Their current line up: beets, carrots, heart's of palm. My mom's heart's of palm has been everyone's favourite and I often get requests for the recipe. So here is that recipe with a couple more! TIP: They're good for any time of year!
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