After a week of several tasty but rich meal out and about, it was time to go for some lighter options. I’m of the opinion that when it comes to meat, it’s about quality not quantity and that it’s always good to mix in some vegetarian options with meant options.
If you’re looking for something quick and surprisingly filling, this raw red cabbage, dill & feta salad might just fit the bill. I find red cabbage to be a woefully underrated ingredient, with many people scarred by childhood memories of over-boiled cabbage which was anything but delicious. It’s a shame because
This Vietnamese-style banana leaf fish recipe is inspired by the street food of Vietnam. One of the things that’s clear when travelling around Vietnam is just how much street food is part of the culture. Food is purchased, cooked and eaten on side-walks and down alleyways in cities all over
One of my favourite thing to eat at this time of the year is beetroot. It’s such a versatile vegetable and, when roasted, the flavour and texture is amazing. Subtle and sweet, roasted beetroot works best with light flavours that compliment it. This roasted beetroot & ricotta tagliatelle recipe combines with
This gluten free chia seed pudding is so easy to make that it’s almost embarrassing to call it a recipe. All that’s required is 10 minutes of effort in the evening and when you wake up you have a light, healthy breakfast waiting for you in the fridge. I love the
Apple cider vinegar gives this coleslaw a real tang. The recipe is super simple to make and works really well as a side, especially when accompanying pork dishes. The vibrant colours are sure to get people’s attention at any summer BBQ. Preparation Time: 10 minutes /
Vine leaves are a very common ingredient in Mediterranean and Middle Eastern cuisine. They have a subtle, slightly tangy flavour and are a great way to hold together ingredients. This recipe for aromatic stuffed vine leaves puts a modern twist on the classic dolma or sarma. They are low in
One of the things that I love most about the summer is the bountiful quantities of fresh tomatoes and basil that are available. This dish is adapted from a Nigel Slater recipe that I like cooking – I’ve tweaked several things, but the key changes are that I’ve removed cream