DETAILS Prep: 10 minutesCook: 10 minutes INGREDIENTS 1 tbsp white miso paste2 tbsp butter1 tsp dried chilli flakes100g shiitake mushrooms, torn60g sesame seeds (reserve some for garnish)160g mangetout160g asparagus spears, roughly chopped1 tbsp teriyaki sauce1 tsp soy sauce100g cooked brown rice30g spring onions (about 2 or 3), thinly sliced METHOD Melt the miso paste and butter in a lidded wok ...
DETAILS Prep: 10-15 minutesCook: 40 minutes INGREDIENTS 160g red onion (about 1 medium), quartered160g deseeded and skin-on butternut squash, sliced into 2cm-thick wedges160g Brussels sprouts, halved2 tbsp extra-virgin olive oil, plus extra for drizzling2 tsp cumin seeds1 tsp ground cinnamon1 tsp dried chilli flakes2 tsp sumac, plus extra to serve2 wholemeal pittas, torn into chunks200g halloumi, cut into ...
DETAILSPrep: 10 minutes Cook: 35 minutesINGREDIENTS160g fennel (about 1 small bulb), sliced into thin wedges 400g tin flageolet beans, drained and rinsed 160g leeks (1 large or 2 small), sliced 2 tbsp extra-virgin olive oil 100g fresh basil pesto (vegan if preferred) finely grated zest and juice of 1 lemon sea salt and ...