You can’t rush risotto but it’s worth the wait. I make this recipe at the weekends when I can take my time and make the best of the early produce from the garden. It’s as tasty as it is beautiful.
This is my go-to family salad because it’s plentiful and delicious. You can choose your own ingredients as long as everything is sliced and can be layered for this flat salad.
I have had the most wonderful breakthrough in my search for a plant-based burger. You probably already own the one piece of kit necessary to cook a juicy, plant-based burger… a muffin tray.
Beans on toast gets the royal treatment with my ultimate recipe for jazzing up your tinned beans to make something singing with the flavours of the American BBQ scene.
Tinned potatoes become something earthy and filling in this dish. Potatoes, Mushrooms and Kale is quick to put together and really easy to eat. I love it with a runny fried egg.
Poutine is a French Canadian dish that has an army of fans in Canada but I have never seen available in the UK so I’ve had to make my own. Poutine is one of my favourite foods to eat whilst watching a match and drinking a beer.
Cheesy Lentil Bites are one of my favourite things to do with tinned lentils. They are crunchy on the outside and soft in the middle. They’re good cold too so I pop some in the picnic basket.
Leftover mashed potato is an opportunity to make delicious potato cakes. For this combo I’m using Parsley and Parmesan. Flat leaf parsley gives a bright note to this filling side dish.
The humble frozen pea has never looked so beautiful. I adore this little vegetable and paired with feta and mint it’s delightful. I make this side dish a lot in the summer.
Tinned beans are an easy and tasty way to get great protein and fibre into your diet. Butter Beans and Spinach is packed with fibre and iron too so it’s a power dish that tastes great.