I spent many years thinking that tacos were the kind of food I only craved in summer…. this year is proving me wrong especially in the vegetarian tacos game. By roasting winter vegetables you can make a yummy and totally winter appropriate taco. Serve these to a large group as a starter or just between two of you as a yummy meal.
I’m currently on a train to Paris, apparently writing blog posts on trains is my new favourite transit activity. Lucky you!
I love parsnips, I always have. Even as a child they’d be the first thing I’d try to sneak off ta tray of roasted vegetables. This soup is reminiscent of the full roast chicken dinner, with thyme, lemon and a little parmesan in there for that umami flavour.
Hello again! I’m still in the south of France soaking up the glorious sunshine while I can as I’m well aware I’m going to struggle with the cold when I return!
This 7 ways with post is celebrating a vegetable I use a lot. Sweet potatoes are so versatile, they can be a meal in themselves, used in sweet treats, roasted to perfection, used as noodles the list goes on!
This soup comes together so quickly and is a one pot wonder. I’ve written the recipe for one but you can easily just double it and so on to serve more people.
This week I’m writing this post on a train to Avignon, as I’ll be spending the next two weeks in the south of France. What a dream!
Using cabbage in this pasta bake is a a great way to add flavour, add extra vegetables and use up any leftover cabbage in your fridge. You can sub the cabbage for kale as it’s essentially the same family right?
This cauliflower is fried, therefor it’s not exactly a health food but it’s a delicious way to get anyone eating more vegetables and a great vegetarian starter. Serve it in lettuce cups with a drizzle of tamarind sauce over top and you will be oh so pleased with yourself.
It’s been another week of holiday and I’ve been spending it in Berlin and London exploring and, well, eating!