I love green veggies. Spinach, kale, broccoli, you name it, I love it! This recipe uses spinach, watercress and rocket but you can add any greens you fancy. Toasted pine nuts stirred through after wilting is a great addition too.
These lentils get their unique sweet and sour flavour from tamarind. Known as the ‘date of India’ it has both a sticky sweetness and also a tangy sourness. The aubergines are slightly crispy and add a beautiful texture against the silky lentils.
Quinoa is incredible! It’s a complete protein containing all 8 of the essential amino acids your body needs. Perfect for veggies, vegans and those with a gluten allergy, you can eat it hot or cold much like cous cous. Hailed as a super crop it was discovered by the Incas and there are rumoured to be some 1800 varieties.
Baking bread is easier than you think and there’s nothing better than freshly baked bread you’ve made with your own loving hands. This is a tear and share loaf full of green olives, sharp cheddar, and a hint of chilli. It’s a great way to start a meal or have with a warming soup.