Mangoes, Mangoes, Mangoes!
Oh how we love them, and a good no fuss three ingredient recipe. Continue reading “Mango Sorbet”
Flavour and theatre in epic proportions at play in this glorious dish from Cambodia. Continue reading “Amok Tofu”
This is nom nom. And real easy to throw together. And totes veegs. Wooohooo! Continue reading “Roasted Baby Carrots with Hummus”
Our take on a classic flavour pairing.
Earthy, beautiful golden and candy beets, almost creamy puy lentils, crunchy fennel, and walnuts. Veegs n’all.
Rustled up in under 30. Continue reading “Rainbow Beets and Lentil Salad”
In Turkey and presumably elsewhere round those lovely Mediterranean ends, spinach is produced and sold with the roots still attached. Continue reading “Spinach Stem Salad / Ispanak Kökü Salatası”
Truly love artichokes but find I’m rarely up to the preparation challenges they present. Continue reading “Roasted Baby Artichokes with Fennel & Lemon”
We couldn’t eat all those radishes yesterday. What to do with a few leftover heritage radishes? This veegs thing…. Continue reading “Heritage Radish & White Bean Salad”
Not so much a recipe as a devilishly good serving suggestion for spring into summer.
Get heritage radishes if you can, for no other reason than great presentation, and get to it!
Remarkably good radishes. Continue reading “Radishes with Butter & Sea Salt”
Romanesco, the beautiful broccoli from outer space.
Mesmerising geometric spirals within spirals, it is, as far as we’re concerned, proof positive of alien life and 16th century visitations to Italy, where it has been cultivated ever since.
Quantities would just get the way of this delightful dish. We’re freestylin’ here along a well trodden path and there’s something special in the way these veggies and leaves come together of their own accord, in a simple and mellow flavoured, laid back salad.
