Recipes

Mustard Roasted Beets with Maple Pecan Dressing

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Beets can taste strong when eaten raw, but they mellow and are rather sweet once roasted. Add some mustard, mixed leavesĀ and maple roasted pecans and your boring salad days are over.

Miso Chilli Wings

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These chicken wings pack a punch. I’m using my favourite chilli sauce, Sriracha, to add some heat, but use whatever you can get your hands on. Anything fiery will work amazingly.

Sweet & Sour Lentils with Roasted Aubergine

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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.

Channa Masala

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Chickpeas make a great vegetarian alternative when you have to cook for meat eaters. The sky is the limit when thinking about what ingredients to add with them, and once cooked they can be eaten hot or cold.

Aromatic Spice Rub

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If you want to give your meat some extra flavour then the best way is to rub some herbs and spices onto it before roasting. This spice rub is a mix of wonderful aromatic spices that can either be rubbed on as they are or mixed with oil.

Radish & Mint Raita

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Radish taste wonderfully fresh and are a lovely addition to this raita.

Griddled Za’atar Greens with Watercress, Spinach & Parmesan

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Asparagus is the first sign that Summer is just around the corner. You can use a veggie peeler to get thin ribbons to add to a salad, but I love to throw some flavours on there and then cook it on a griddle pan to get those char marks.

Red Cabbage & Green Chilli Slaw

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This crunchy slaw spiked with fiery green chilli is a perfect side. I’ve kept it light by using low fat greek yoghurt instead of the traditional mayo.

Caramelised Onion, Balsamic & Fig Chutney

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This is so easy to make and tastes awesome as part of a cheeseboard, or even with some grilled meat. The background spice flavour really works with the sweet figs.

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