An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod Provençal recipe boasts meaty cod loins, simm…
Coconut Butternut and Lentil Stew – When you’re in need of warming comfort food, this Butternut and Lentil Stew is here to the rescue! This vegan stew is the creamiest, most flavorful bowl yo…
A simple tomato dish with toasted pistachios, cumin, pickled jalapenos and scallions. A fresh, summer side dish.
I made this curry for my daughter – I say this because she doesn’t like aubergine/eggplant, and I had to find a way in which she would eat it. The result was better than I could ever have hoped for when I heard the magical words, “Mum, I love this […]
Seared tuna drizzled with a refreshing ponzu-esque sauce combining soy sauce, orange juice and lime juice, with a gentle ginger kick. It’s a deliciously fresh and healthy way to start a meal, especially on a hot summer’s day! And it comes together in just 10 minutes. Not a tuna fan? This recipe works beautifully with salmon or even beef! Just make sure you’re using fresh, high quality ingredients.
Curried eggplant and chickpeas are stewed together in a quick and easy weeknight supper.
This spiced aubergine and tomatoes dish is from Jeremie Cometto-Lingenheim and David Gingell's new seafood-focused restaurant, Westerns Laundry. This vegetarian recipe is easy to make and packed with punchy flavours
This Green Goddess Gazpacho is filled with cucumber, herbs, scallions, jalapeño for a little kick, and lemon juice! Its thick, luxuriously creamy consistency comes from avocado and Greek yogurt, and it's the most perfect light and refreshing soup!
Korean-Inspired Crispy Tofu Tacos. Learn the secret to making the best crispy tofu and serve it in flavor-packed tacos with crunchy slaw and quick pickles.
If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Kno…
In this spicy spaghetti all'assassina, spaghetti is cooked raw in tomato sauce.
This is a super speedy dish to prepare, using our Organic White beans. Simply open up a jar and you have got your beans ready to be whipped into this delicious meal or to be made as part of a spread. If you have some herbs to be used up, this is a GREAT recipe for it as there’s a fair amount of chives, coriander and parsley here. Serve with toasted pita chips for crunch + tahini sauce or chilli oil.. Hearty, creamy + delicious!
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it!
The best black pepper tofu (with cauliflower!) - this vegan sheet pan dinner with a delicious black pepper sauce can be made in just 30 minutes. Serve over steamed rice or your favorite grain for a quick and easy weeknight dinner.
This is an incredible Sicilian aubergine stew, served with fluffy couscous. Jam-packed with veg, it adds up to two of your 5-a-day.
Beef Stew With Eggplant
Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
This deeply satisfying JAPANESE CURRY UDON (Kare Udon) features a mild, slightly sweet Japanese-style curry sauce that is dialled perfectly to enrobe each chewy udon strand for the perfect tasty bite!
This beef onion stir-fry is one of those recipes that doesn’t require much more than the ingredients in the name—beef...and onions!
A simple curry paste gives this northern Thai-inspired Chicken Khao Soi soup surprising depth of flavor.
Comfort food personified.
Easy to make, this hearty and nutritious roasted vegetable stew is a family favorite for chilly evenings. This vegan dinner is rich in flavor from roasting vegetables and garlic at a high heat which creates sweet undertones. Enjoy with a thick slice of your favorite bread dipped in olive oil and balsamic vinegar.
Cannellini beans make this vegan meal more substantial. Add extra oomph with some olive ciabatta.
This Cucumber-Basil Gazpacho has a bright and refreshing note from the cucumber, wonderful aromatics thanks to the scallion and basil, a touch of heat!
This plant based summer moussaka is is vegan and family approved. An easy summer recipe to enjoy on the patio filled with flavour!
A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.
This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.
Happy Monday guys. We are still camped out in New York, and have had a long and wonderful weekend with visiting friends. But I have to say- too much food and too many cocktails (does this not seem to be an ongoing theme for me on the weekends?!) As I write this I am seriously …
Recipe video above. This is a white bean soup with a thick, creamy broth that's full of savoury flavour with a hint of tomato. It's a fast way to turn bland beans into a really filling soup that so simple to make, yet so, so good! The flavour trick - blitzing up the sautéed onion, carrot and garlic with just a bit of the beans. Keep it meat free or see notes for how to add ham, bacon, chicken or sausage! This is VERY filling - and keeps you full for ages (thank you beans!)
L'alternative végétarienne au hachis parmentier traditionnel.
Of all the world cuisines, Indian is unquestionably my favourite. With its extraordinary layers of flavour and culinary complexity of aromatic spices, fresh herbs, and dazzling array of vegetarian dishes, daals and curries, India's range of cuisine delights and amazes most palates. Different regions in India offer their own specialties with their own unique taste, subtlety and aroma. A popular dish in the Punjab and Rajasthan region of northern-western India, is Eggplant Bharta, also known as Baingan Bharta, which was traditionally made by gently roasting eggplants in the ashes of a fire. An unlikely cooking method for modern day cooks, many choose to roast them in the oven instead, until they become wonderfully soft and tender. Sautéed with chopped onion, ginger, garlic, turmeric, cumin and green chilis, many recipes call for fresh chopped tomatoes, but I prefer using tomato paste instead, as it adds a more robust flavour to the final dish. Some cooks also discard the skin from the eggplant, but I think that the taste and presentation is greatly enhanced by coarsely chopping the whole eggplant, rather than mashing it, as with a traditional Bharta. A nutritional powerhouse, eggplant is also low in fat and sodium, and high in dietary fibre and vitamins. Add to that the tomato, green chillies, onion and aromatic blend of spices, you also have a classic and delicious Indian dish — and vegetarian too. Indian Eggplant Bharta Serves 6-8 Modified from a recipe by Madhur Jaffrey 2 large eggplant 1 medium onion, peeled and coarsely chopped 2 tbsp fresh ginger, peeled and finely chopped 4 cloves of garlic, peeled and finely chopped 4 tbsp vegetable oil 1/2 tsp ground turmeric 1/2 tsp ground cumin 1 fresh hot green chili, seeded and finely chopped 3 tbsp cilantro, coarsely chopped 1 small can tomato paste 1 tsp salt 2 tsp lemon juice 1 tbsp ghee (optional) 2 tsp garam masala Preheat oven to 375°F. Trim the ends off the eggplant and cut lengthwise into eighths. Place skin side down on a baking sheet and roast for 1 hour, until the flesh is browned. Remove the cooked eggplant from the oven and place on a sheet of tin foil, overlapping the slices into a mound. Seal the packet tightly, and set aside. Using a small food processor, blend the onion, ginger and garlic into a smooth paste. Add 3 tablespoons of water and continue to blend for one minute. Heat the oil in a large skillet over medium heat. Pour in the paste from the blender and add the turmeric. Sauté this mixture stirring frequently for about 20-30 minutes. The paste will not brown but will reduce slightly. Add the green chili and cilantro and stir for 2 minutes. Add the tomato paste and continue to cook for 10 minutes, stirring frequently. Remove the eggplant from the foil. It will be very soft and tender. and coarsely chop into bite size pieces. Add the chopped eggplant to the sauce and cook for 10-15 minutes, seasoning with lemon juice, salt, garam masala and dollop of ghee for flavour. To serve, transfer the Eggplant Bharta to a warm dish and garnish with chopped cilantro. The Eggplant Bharta can also be kept warm over a very low heat until required.
There aren't many things better than a spicy Crispy Chilli Beef dish on a bed of fluffy rice. If this dish is your Chinese Restaurant favourite, you must try making it yourself. Seriously, ditch the takeaway and make this pan-fried beef steak with vegetables, sweet chilli sauce and white rice at home! You will definitely be impressed...
