Use cooked brown rice to make a fast and fresh tabbouleh. Pair it with delicious falafels from the refrigerated section of the supermarket and you have a lunch bowl that is healthy and full of flavour yet requires almost no hands-on time from yourself.
There are two steps to making great satay chicken. The first is the spice and aromatic concoction you marinate the chicken in, and the second is the peanut sauce. You can use a good-quality peanut butter as your base, but if you have the time, you can’t go past making your own.
Meaty textures from the mushrooms provide a great topping option as well as lots of flavour bursting from the pesto and prosciutto — and to top it off, the added nutrition of spinach and sprouts.
Madeleines would have to be one of the prettiest additions to the afternoon tea table. Light and fluffy with a delicate crisp shell, they can be served plain or dipped in chocolate. This gluten-free version is indistinguishable from the original recipe in both flavour and texture and is perfect for those with gluten intolerances.
My whole life, I have told people that curry repulses me. “Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out. What I discovered was that I don’t hate curry … I really hate curry powder. I can’t eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.
I’m currently addicted to pomegranates and walnut. The fresh, slightly tangy burst of the arils and the savoury crunch of the walnuts is a fantastic combination.
Tiger nuts, also known as earth almonds, aren’t actually nuts. They’re tubers that have a chewy almond-like taste. Tiger nuts are a good source of protein and beneficial fats along with resistant starch fibre that acts as a prebiotic. Including tiger nuts with meals can help improve satiety and reduce blood-sugar level spikes.
This is a delightful breakfast to share with the family. It jams a lot of protein, good fats and fibre into each slice and is easy to make ahead for a breakfast on the go.
A meat-free, light and flavoursome pizza that hits all the taste buds. Adding this superfood as a pizza topping is a great way to explore new flavour combinations.
This delicious vegetarian pizza has a crisp base and fresh, tasty vegetables on top. Each bite has lovely melted cheese, a hint of garlic and buttery pine nuts.
A versatile pizza recipe that can use an array of vegetables as toppers. Some vegetables prefer to be cooked to accentuate the flavours; however, with this recipe, use all the toppings in the oven at the same time. Tuck the spinach in with the other ingredients but if you do prefer it raw, you can add it on top afterwards for a little touch of freshness.
My first experience of this pizza was a variation that I tried with my best friend while on a girls’ trip. It was everything you want in a mouthful — salty, tangy, bitter and sweet — and it made such an impression on me that I promised myself I would recreate it when I got home. Using my favourite pizza base, I did just that.
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