Look at those colours! Roasted celeriac, farro, quinoa and bulgur are combined with toasted seeds and nuts, grapefruit pickled carrots and a bright pink beetroot yoghurt sauce to make a killer winter salad.
DAHL MAKHANI (NO CREAM!)
Dahl makhani is usually a tomato based curry that is heavy on the butter and cream. I love it but that amount of butter and cream can leave e feeling a little ick. It could also be all the onion. So I came up with this onion free, lighter version that’s still creamy in texture and full of fragrant flavour.
TWICE COOKED MEATBALLS IN SPICY GOCHUJANG SUGO
Yeah, you read that right. That word is definitely not Italian is it? But sugo is. Gochujang is a a spicy fermented bean paste from Korea. And it’s pungent sweet and spicy notes give a totally new and really interesting twist to traditional spaghetti and meatballs. I know it sounds like weird fusion cooking but it’s full of flavour and defines ‘winter warmer’.
STICKY MISO MUSHROOMS WITH SESAME NOODLES
Miso, mushrooms and sesame. It’s got to be one of my favourite flavour combinations. The sticky mushrooms are so good with the refreshing crisp lettuce and nutty sba noodles. And that dressing is where it’s at.
BREAKFAST TACOS WITH NECTARINE AND AVOCADO SALSA
This is a surprisingly easy breakfast or lunch as scrambled eggs take no time at all to prep. It’s also fresh and tasty and has protein, omega 3’s, vegetables and fruit in it – a super well rounded meal!
EASY LENTIL SALAD
An easy and tasty salad you can whip up in ten minutes if you have cooked lentils on hand. 30 minutes if you need to cook them first. It’s so good for lunches or as a lazy and nutritious dinner.
HARISSA AND AVOCADO CHICKEN BURGER
Spicy and lean chicken burgers make for a super easy any night of the week dinner. Full of protein, extra vegetables in the sauce and omega 3’s from the avocado. You can also serve them with some parsnip fries and a simple salad for a really well rounded meal.
PITA CHIP VEGETARIAN ‘NACHOS’
Confession: these aren’t really nachos. They aren’t made using corn chips because when they craving took I only had some slightly less than fresh pita bread on hand. I hate waste so wanted to use it and these were born from what was in my fridge/pantry. The perfect lazy, waste free dinner and so delicious I made them 3 times in a week.
SWEET POTATO NOODLE STIR FRY
Sweet potato as a noodle! So quick and easy to make and so much flavour and vegetable in one bowl. It also reheats really well so you can take your leftovers to work, meal prep sorted!
RED CURRY PUMPKIN SOUP
This red curry pumpkin soup is all kinds of yum and combines two of my favourite things to eat in winter: curry and soup! What could be better? Oh I know, getting a little naughty and topping it with crispy shallots and coconut cream.