Serving suggestion for the Nori Granola, with rosemary, sea salt and olive oil polenta.
The only way to eat tomatoes from now on. This combination is to die for. Continue reading “Confit Tomatoes with Thick Yoghurt”
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”
The international day of celebrating all things hummus is here! And we’re joining the party with the simple pleasure of homemade hummus topped with pistachios and pomegranate and the freshest of purple sprouting broccoli.
Veegs, veegs, veegs. Continue reading “Hummus with Purple Sprouting Broccoli”
This is a bold and spiky piece from Sabrina Ghayour.
For the adventurous lovers of preserved lemons. And fresh, young in season asparagus. Continue reading “Asparagus with Preserved Lemon & Pickled Chilli”
The perfect thing for a springtime picnic, starter or all day snack! The fresh flavours of summer brought to you at any time by frozen peas.
Couldn’t be any easier or quicker to make, nor any more delicious to eat. Dig in. Continue reading “Pea Pesto with Ricotta”
Veggie Power part 5.
The classic Pecorino and black pepper combination goes great with potatoes too! Believe. Continue reading “Cacio e Pepe Potatoes”
Right then. Get making. You need this in your life… Continue reading “Confit Garlic”
Fightin’ talk… but shop bought hummus is gash.
We’re not wading into the hummus wars, but we do know the perfect hummus is worth fighting for.
We’ve been feuding with chickpeas for years searching for the perfect recipe – too coarse, too lemony, too tahini-y, not garlicky enuff, meh – to name a few disappointments.¹ But at last we’ve found the one.
This hummus is smooooooth, creamy, garlicky delicousness. Continue reading “Hummus”