Fantastically easy, egg-free omelette tarted up with green olive tapenade and vegetables, including optional green vegetable powder. Delicious warm or cold for breakfast, brunch, lunchbox and dinner. Naturally gluten-free and vegan.
A proper Spanish omelette – or the Italian version, frittata – is one of those staple dishes that everyone should have under their belt. It’s cheap, nourishing, quick, and makes great leftovers.
Spanish omelettes are also ripe for riffing on. They positively welcome leftover, past-their-best vegetables. Soft courgettes? Slice ’em on in. Spare roasted cauliflower? In you go. Bendy asparagus? You know what to do. I personally love adding cooked-down spinach, turmeric and nigella seeds. And here are two of my favourite frittatas (including little muffin-sized ones) that I play with throughout the summer and autumn. Continue reading
Make nutritious, gut-friendly probiotic pancakes with an easy fresh cherry sauce – that can double as a pie filling! – for a delicious weekend family breakfast or dessert.
One of the happiest sights in the past week is the overspilling boxes of fresh British cherries in the local markets and shops. Shiny, edible rubies, it is all I can do not to sample as I shop. But because I am not a child I have instead been silently willing a small avalanche in the produce department.
It would just take a small nudge. Maybe even just a sneeze.
I feel a cold coming on… Continue reading
Thai fruit salad meets British stone fruit and griddled halloumi cheese for a Western take on a wonderfully fresh and tangy salad.
Let me tell you about this Thai fruit salad. First off, it is not traditional in the least. No fish sauce, no tropical fruit, no pounding and no dried shrimp.
Are you relieved about the fish part?
Although this is not a faithful iteration of the classic Som Tum Pon La Mai (pounded sour fruit salad), I’ve ticked the essentials: tangy, salty, savoury, spicy and sweet. In other words, the taste of Thailand on a plate. Continue reading
Old Bay Crab Salsa – grab a bag of cantina-style tortilla chips and dig in!
I love salsa. I love tortilla chips. Those are my ‘guilty pleasures’*.
Until a few years ago I would even be happy with the crappy salsa you can pick up in the savory snack aisle – despite the gloopy texture, and lack of any discernible zing or freshness. I don’t have either very often (all. that. sodium), but I really enjoy both. Continue reading
The prettiest way to eat your vegetables – Baked Ratatouille Tian for easy summer entertaining or family meals.
What is ratatouille?
As you probably well know, ratatouille is a wonderfully flavoursome, slow-cooked dish of eggplant, tomatoes, peppers and zucchini. Usually served as a room temperature side dish, the thick stew is also a fantastic vegan main dish when served over top of rice, or with a torn hunk of French bread. It’s a fantastically healthy and simple way to enjoy the summer’s best produce, and makes the best leftovers. I sometimes adapt it for a shakshuka or a pasta sauce. It’s hugely versatile and easy to adapt once you have the basics sorted.
But, it can look a bit heavy. A tad wintry. Which is kind of the opposite of how you wish to eat in the height of summer.
Enter, Baked Ratatouille Tian. Continue reading
Easy Everyday Chocolate Cake – one-bowl, lower sugar and deeply chocolatey. Just add a fork!
I feel the need to clarify the title of this post: this cake is everyday as opposed to birthday. It is the kind of cake to whip up on a whim because you really rather fancy chocolate cake, rather than bake it for a special occasion. No need for anything but the willingness to wait for it to cool enough to cut. No icing, sprinkles, clouds of whipped cream. Just a fork. Maybe some ice cream. Continue reading
12 summer-kissed, fruity water kefir soda recipes to see you through the hottest days. Easy and adaptable. Fizzy and fun.
Water kefir? What’s that all about? I thought that was only a dairy thing.
If you thought kefir was only a fermented dairy drink – the smarter cousin of yogurt – think again. And go read my post, Water Kefir for the Curious. In that post I detail how and why you will be wanting to ferment your water. Probiotic and gently flavoured, water kefir is the essential drink this summer. Gut issues or not – and it is fab for these – you will want to be cooling down with this wondrously versatile drink. Great for kids and adults, especially if you are trying to avoid commercial sodas. Continue reading
The simplicity of water kefir – fermented water! – explained. Plus an in-depth, step-by-step guide to making this nutritious, probiotic, gut health hero. This drink is a great non-dairy alternative to milk kefir.
Fermentation is a simple yet mysterious process. As a natural phenomenon, it happens whether we are present or not. Any food, in the right conditions, can be transformed over time into something more than itself for us to enjoy in a variety of ways. But it is also complex.
Food To Glow miso butter scallops with pan-toasted sweetcorn and zucchini “noodles” is summer eating made fancy, but oh so easy. Barely any cooking, barely any washing up. And this is easy to make vegan with firm tofu or tempeh and best vegan butter. It’s all in the sauce.
My Japanese – and summer – inspired recipe uses one simple sauce to act as both basting sauce and wine-splashed, caramelised skillet sauce. Laid on a bed of pan-toasted sweetcorn and a green tangle of spiralised courgette (zucchini), the umami-basted scallops are ready to eat in about 10 minutes. Continue reading
Nicely spiced jackfruit “crab cakes” with jalapeño remoulade are delicious in a bun, on a salad, or on their own for lunch or dinner. And they are much easier to make than you might think.
Jackfruit seems to be the vegan chef’s meat substitute of choice in 2018. Yeah, I know we are already halfway through the year. And you’ve probably seen jackfruit on menus since at least 2014 (I know I have). But jackfruit has broken free from its faddy label and seems to a regular in not only chefs’ kitchens, but those of home cooks, too. From “carnitas” to tacos, “pulled pork” to “tuna melts”, jackfruit is the natural faux “meat” of choice. Some clever clogs has even made some very realistic looking “fried chicken” with it.
And it makes fantastic “crab cakes”. I think it might be Andrew’s favourite main course that I’ve made all year.
Sorry for all of the “”s. Continue reading