Traditionally made with pigeon or quail, Bastille is a lovely combination of spicy, nutty and sweet chicken pie having an unusual filling made with the hot stock and eggs creating a thick sauce, and all encased in crispy filo pastry. A layer of almond sugar adds to the flavour.
Moroccan Beetroot and Spinach Salad with Paprika and a Natural Yogurt Dressing
27th April 2018
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Its a bit like Marmite – You love it or hate it! Beetroot – Traditionally that beautifully deep purple shiny ball – though nowadays you can source a variety of colours and shapes. You can boil it, roast it, grate it raw, have it in soups, salads and cakes. Delicious as a Rosti...
I love halloumi and often have it sliced with my crinkly cutter, sprinkled with some spices and popped into a hot pan. Often you can find yourself left with half a packet. this recipe is ideal for using that other half – simply half the recipe! A great Vegetarian and Gluten-free burger...
Thai-Spiced Vegetable Curry in a Rich Coconut Sauce
30th March 2018
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A spicy, vegetable curry which is nutritious and packed with flavour. It is also great for using up a load of spices which just sit in the cupboard. I make up a jar of the spices and keep them in the cupboard ready to use- saves time and ensures you have them all there ready.
A really quick and easy cookie recipe, which is gluten-free and can be given several different flavours. You can also drizzle them with chocolate for a ‘naughtier’ cookie.
With all the talk about food waste, I find my biggest potential waste is bananas! You can only eat so much banana bread or banana muffins. This recipe is versatile and as well as using up bananas, you can replace the fruit bread with brioche, croissant, panettone, currant buns or gluten-free...