Latest Recipe
Pomegranate, chicken & tahini salad
A bright, crunchy no-cook salad with shredded roast chicken, cabbage, pomegranate and mint, finished with a creamy citrus tahini dressing. Easy to prep ahead and toss together just before serving.
Green Curry Buddha Bowl
A rice bowl with vegetables and a creamy green curry sauce. Cook the rice, blend the cashew-coconut dressing, then assemble the bowls with the vegetables.
Couscous with bell peppers
A light couscous dish with fried peppers and a cool yoghurt-cucumber sauce. Cook the couscous, soften the peppers, then serve with the sauce on top.
Chicken Curry Pot Pie
A hearty chicken pot pie with a curry-spiced filling under puff pastry. Cook the chicken and onions, mix with the vegetables, then bake until the pastry is crisp.
Cheese Tamales
Cheese tamales with a soft masa dough and a roasted chilli cheese filling. Soak the husks, make the dough and filling, then wrap and steam until set.
Cauliflower steaks
Roasted cauliflower steaks with garlic and olive oil. Slice the cauliflower, season well, then roast until tender and browned at the edges.
Butternut Squash Soup
A smooth butternut squash soup with apple and a gently sweet finish. Soften the base vegetables, simmer with squash and stock, then blend until silky.
Butternut squash salad
A roasted butternut squash salad with fennel, quinoa and feta. Roast the squash, cook the quinoa, then toss everything together while still warm.