Pumpkin Black-Eyed Pea Burger is one of my favourite beanburgers just at the weather changes and pumpkin comes into season. This burger is…
Category:
Main course
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Fennel and Walnut Barley Risotto is another of my warming dishes. This risotto I love for its bigheartedness and wholesomeness. I love the…
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Baked Aubergine stuffed with Peppers and Walnuts is another of my summertime favourites. Just for friends dropping by and quickly rustling together a…
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Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this…
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Baked aubergines stuffed with Buckwheat makes a suitable main course. I love how the aubergine is not overpowered but enhanced by the other…
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Butter Bean Marsala has a much softer expansive taste to it. Rich in flavours and aromas, I use Indian gooseberry (amla) to give…
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Stuffed Pattypan with Water Chestnuts and Goji Berries I love because there is some subtlety in the flavours with both the chestnuts and…
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Carrot Top Pesto makes wonderful use of carrot tops often discarded. Nutritious and fibrous, these tops enhanced by the lemon and orange juices…
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Olive and Grape Cauliflower Leaf I recently rustled. I had been experimenting with grape molasses which are an addition to my repertoire. Much like beet greens, I love cauliflower leaves that form the usually discarded part of a cauliflower head. The outer leaves of a cauliflower are delightful and edible too. Olive and Grape Cauliflower Leaf are a thumbs up from me.