Walnut, Broccoli and Ricotta Spaghetti.
Things that always go well together: olive oil, garlic, parsley and lemon zest. Add in some good greens and healthy nut fats, along with some wholegrain pasta and… Read More »
Minted Spring Vegetables
Yeah, I know, it’s been AGES since I posted here. Alex has been keeping up his end of posting admirably in my absence. I’m suffering from the London… Read More »
Butternut Squash and Chickpea Curry
Aaaaaah, it’s been bloody AGES since my last recipe. Apologies. First I was finishing a PhD, then I was… Read More »
Mushroom ‘risoniotto’
This is called ‘risoniotto’ because chefs seem to think that to make us try new things they have to make them sound like old ones. From River Cottage… Read More »
Creamy Butternut Squash, Chive, and Pine Nut Tagliatelle.
Properly delicious, this. The first time I made it I was a little underwhelmed and found it a little stodgy, but the magical addition of a little white… Read More »
Green bean, chickpea and fresh tomato minestrone.
I always thought minestrone was a meat-y taste, and I didn’t have much hope for a veggie version (vegan, in fact), but, it turns out, TOTES WRONG. This… Read More »
Cauliflower and Leek Risotto
ECONOMY DRIVE TIME. So a month into freelancing and it turns out unpredictable money is SCARY. Especially just before Christmas. The stuff it allows me to do is… Read More »
Sweet potato and spinach dhal
This is the first dhal that I’m properly proud of, just that right mix of bite and real creaminess that you can’t imagine is stil dairy-free. BUT IT… Read More »
Gardener’s pie. Made with real gardeners.
Does not contain gardeners. Contains gardened things. It’s basically Shepherd’s pie but without the meat. And tasty. Add the lentils in for a bit of bite and protein,… Read More »
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