2 Medium Onion (peeled and halved)9 Cloves Garlic (peeled)50g Fresh Ginger (peeled and loosely chopped)100g Creamed Coconut (roughly chopped)1/2 Litre Water300g Spinach (sliced into ribbons)2 (400g) Cans Chickpeas2 Tablespoons Garam Masala2 Teaspoons Ground Cumin2 Teaspoons Ground Coriander1 Teaspoons Turmeric2 Tablespoons...
500g broccoli head4 carrots (medium)4 tablespoons plain flour3 eggs , separated1 teaspoon pink himalayan salt1/4 teaspoon black pepper1/4 cup panko breadcrumbs (50 g)1 cup flat leaf parsley (roughly chopped)sunflower oil for fryingRinse broccoli and carrots under running water. Peel carrots...
Slow Cooked Red Wine & Root Vegetable Shepard’s Pie250 ml Red wine500 ml Veg Stock900 g Potato150 g Puy Lentils2 Medium Parsnips4 Medium Carrot1 Small Swede2 Medium Onion3 Cloves Garlic1 Bag Bouquet Garni1 Bay Leaf1 Tablespoon Tomato Paste4 Tablespoons Olive...
1 fennel bulb and reserved wispy leaves (frangs)3 large carrots8 Cipollini onions (or one large onion sliced into half-moons)2 tablespoons white balsamic vinegarJuice of ½ lemon2 tablespoons extra virgin olive oil1 teaspoon Sicilian Spice Mix or Italian Seasoning½ teaspoon garlic...
Rajma ( kidney beans ) - 100 gmSweet corn - 1/2 cup ( 100 gm )Tomato - 1 noOnion - 1 noCarrot - 1 noBeetroot - 1/2 noGreen chilly - 3 nosFresh lime juice - 2 tbspWater - 4 cup...
3 Carrot2 red onions1 bag cherry tomato3 cobs Corn1 tsp ginger1 tsp garlic1 tbsp parsley½ cup olive oilSalt & Pepper *to tastePeel and Julienne The Carrots. If you have a mandolin, slice it thru the medium settings. Peel and Slice...
The salty tang of the fetta in these cakes goes well with the sweetness of the potato, the cumin and curry powders giving an interesting flavour. Combined with fresh beetroot and carrot, it packs a great veggie punch. This is...
1 cup French lentils1 tbsp kosher salt1 bay leaf1 medium kohlrabi1 medium carrot2 green onions, or one spring onion1/4 cup fresh chopped parsley1/4 cup chopped walnuts3 oz goat cheeseSalad Dressing4 tbsp extra virgin olive oil2 tbsp lemon juice1 clove garlic,...
225g each carrot, swede and potato, peeled and cut into chunks 25g butter Boil the vegetables for 20 minutes until tender. Drain, then transfer to a food processor. Add the butter, season well, then whizz to a purée. Return the...
