This one’s for all those in the matcha craze movement. Sourcing Genmaicha tea makes the jam extra delicious. Regardless, it’s a unique muffin experience.

There was a time when lamb shanks and other lesser cuts were cheap and you could create a feast with just a little extra time and care. Sadly, the whole world seems to have caught on so the taste experience remains, even if the budget advantages have evaporated! This method works for all the slowcooking […]

Inspired by Nigel Slater, this is both hearty and cleansing at the same time and builds anticipation as it bubbles away. I’ve made it multiple ways, but this way works well with some bacon, left over ham or a ham hock if you prefer. In my family we now often cook this after Christmas using the turkey stock. It represents a nourishing end to the festivities and a return to more simple pleasures. Generally, lentils can cook for a shorter or longer time depending on your preference for texture.

A vibrant, spicy Turkish-style salad that works beautifully alongside chicken kebabs, vegetables and yoghurt sauce. Finely chopped herbs and peppers deliver authentic Turkish flavour, with Urfa biber and pomegranate molasses adding a unique depth. Balanced by a cooling yoghurt sauce, it’s equally delicious as a standalone dip.

When it comes to any kind of kebab, it calls for simple but
quality ingredients, a marinade that deserves some time
and a lick of flame wherever possible. Grilled meats and
vegetables paired with fresh salads, dips and sauces are
one of the simple pleasures of life.

Inspired by Turkish meze platters, these
smoky, spiced vegetables are perfect
alongside grilled meats, flatbreads, or
dips like hummus and baba ganoush.
The recipe works beautifully on the
barbecue for deep char and flavour, but
you can also roast them in a hot oven.

Despite the apparent array in shops, good gluten-free crackers for dips and cheese are hard to come by.
This recipe is my quick, easy version of my activated and dehydrated crackers, skipping the labour while still delivering great flavour.
Make small batches often, as they’re best enjoyed fresh.

Bliss balls are everywhere, but many of them are a bit whatever. However, this 10-minute, no-blender bliss ball recipe delivers those nostalgic, childhood chocolate bar flavours in a healthier rendition.

Shop-bought dips can be disappointing, often packed with seed oils and preservatives you’d rather avoid. Making your own doesn’t have to be a hassle. This one is easy, fresh, tangy and ready to meet your crackers straight from the oven.

The hard work to create a large batch of ragout can pay dividends for an excellent brunch with eggs. Spice it up with a homemade horseradish cream or a mustard dressing mixed with some fresh herbs to help its reintroduction to the world feel like a fresh expression.

The classic ragout lends itself to a range of uses and benefits. If you make a large enough batch, you could pair it with a fresh pasta and parmesan for a classic first round, then allow it to reinvent itself in any number of ways, from brunch with fried eggs to a toasted sandwich or cottage pie.

The secret ingredients here are the unpasteurised miso and the umeboshi salt plum, which combine as a final seasoning to give an otherwise humble vegetable-coconut soup an umami lift. What’s more, the chicken stock, seaweed and the raw egg dropped in at the end provide a real power boost to keep you energised.