I find that the older I get, the more bite I enjoy in my pasta: cook the spaghettini so that it is properly al dente – which for these fine strands means a good two minutes less than suggested on the packet. DETAILS Serves 4 INGREDIENTS 4 tbsp olive oil1 garlic clove, finely chopped2 mild red chillies, deseeded and ...
The challenge of making a vegan risotto is that you don’t have the luxury of adding butter and Parmesan to emulsify it, so you have to cook the courgettes long enough to allow them to break down and become creamy. DETAILS Serves 4 INGREDIENTS 4 yellow or green courgettes5 tbsp olive oil, plus extra to serve1 garlic clove, finely ...
DETAILS Serves 2Prep time: 30 minutes INGREDIENTS 150 g wide rice noodles or glass noodles300 g Swiss chard (about 6 leaves)2 spring onions1 carrot¼ bunch corianderchilli flakes, optional50 g roasted peanuts, roughly choppedDressing1 garlic cloveJuice of 1 lime3 tablespoons toasted sesame oil3 tablespoons soy sauce2 tablespoons maple syrup2 tablespoons peanut butter METHOD Cook the noodles according to the packet instructions. ...
DETAILSPreparation time: 60minutesINGREDIENTS75 g brown rice 1 yellow pepper 2 spring onions 5 cherry tomatoes 200 g drained, rinsed tinned kidney beans 100 g drained, rinsed tinned sweet corn Sea salt Freshly ground black pepperDressing60 ml olive oil 2 tablespoons vegan sour cream 1 tablespoon tomato paste 1 teaspoon paprika 1 garlic ...
DETAILS Preparation time: 50 minutes INGREDIENTS 80 g pearl barley1 handful cashews½ head cauliflower2 medium potatoes1 red onion1 garlic clove2.5 cm piece ginger2 tablespoons coconut oil1 teaspoon garam masala1 teaspoon ground turmeric1 teaspoon ground coriander200 g chopped tomatoes1 tablespoon tomato pasteSea saltFreshly ground black pepper3 tablespoons soy yoghurtJuice of 1 lemon½ bunch corianderchilli flakes, optional METHOD Cook the barley according ...
Abundant by the bag load and as cheap as chips, we all love a good spud. Buttered-up in summer, wrapped in their jackets in autumn and given a roasting in winter – they are a kitchen staple, and really easy to grow.Having spuds on tap means you can try new and interesting varieties and know ...
DETAILS 2-3 servingsPrep time: 30 minutesCook time: 30 minutes INGREDIENTS For the crepes:75g buckwheat1/2 tsp baking powder1 tsp cinnamon1 tsp vanilla75ml almond milk150ml water2 -3 tbsp maple syrup – depending how sweet you like it1 -2 tbsp raw cacaoCaramelised bananas:2 bananas sliced lengthwise1 tsp coconut oil1 tsp maple syrupRaspberry compote:200g raspberriesSplash water1 -2 tsp maple syrupFillings/toppings:4 tbsp coconut ...
INGREDIENTS 1 ripe avocado 80g high quality vegan chocolate 2 tbsp coconut oil, melted3 tbsp raw cacao 2 tbsp coconut honey, maple syrup or rice malt syrup Pinch sea salt 1/2 tsp vanilla powder or essenceFillings and toppings:Whole hazelnuts Chopped hazelnuts Cacao powder METHOD To make the truffles, add the avocado, cacao, sweetener and salt to your food processor or high-speed blender. Blitz until very smooth and ...