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by Toral Shah
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Jan 16, 2023
ZERO WASTE VEGETABLE FRITTERS
THIS IS THE TIME when we’re hopefully making the most of all the fresh produce we have and wasting less food as we’re at home to cook it...
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Jan 16, 2023
SHIITAKE MUSHROOM, MISO AND PEARL BARLEY SOUP
This Japanese inspired soup by Tom Conran uses ingredients that are now readily available in most super markets. It is incredibly tasty...
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Jan 16, 2023
PUMPKIN, PANEER OR TOFU, AND GREEN BEAN CURRY
This pumpkin curry is based on a classic Dabba recipe with my own contemporary twist. It’s perfect for batch cooking and will taste...
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Jan 16, 2023
SPROUTED MUNG BEAN AND POMEGRANATE CHAAT
Chaats are Indian salads that may be made from many combinations of vegetables or even fruit. The main ingredient is chaat masala, which...
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Jan 16, 2023
ITALIAN STEAK SALAD WITH A HERB DRESSING
It's the beginning of autumn where we still have beautiful warm days when the sun shines but there is a nip in the air. On those days,...
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Jan 16, 2023
HARISSA PUY LENTILS WITH SPROUTING BROCCOLI, HERBS AND GREENS
This warm salad makes a satisfying vegan meal, as well as being a delicious side dish for roast chicken or grilled salmon. Puy lentils...
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Jan 16, 2023
SPICY CHICKEN SKEWERS WITH PINEAPPLE SALSA
I’m a huge fan of anything that you can eat off a stick as this signifies summer to me. These chicken skewers can be popped onto the...
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Jan 16, 2023
TENDERSTEM AND KIMCHI FRITTERS
I love vegetables and love finding new ways to eat them. Vegetable fritters are a particular favourite, as you can use up lots of bits...
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Jan 16, 2023
MEDITERRANEAN CHICKEN TRAYBAKE
INGREDIENTS 4 chicken thighs, bone in (I used @fosse_meadows from @giddygrocer ) 4 tbsp olive oil 3 cloves of garlic, crushed 1 tsp...
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Jan 16, 2023
FOOD WASTE RECIPE
FRIDGE FORAGE (or clean) to create some sort of healthy spring like side after a few days away. If you’re like me, you sometimes have...
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