Delicious and light, these little treats are also free from sugar. 3 cups sugar-free Rice Krispies 5 tbs Manuka honey 5 tbs light tahini 50g pistachios, roughly chopped Melt the tahini and honey together in a large saucepan. Add the Rice Krispies and pistachios and stir well to coat all... Continue reading

Delicious and light, these little treats are also free from sugar. 3 cups sugar-free Rice Krispies 5 tbs Manuka honey 5 tbs light tahini 50g pistachios, roughly chopped Melt the tahini and honey together in a large saucepan. Add the Rice Krispies and pistachios and stir well to coat all... Continue reading

Here are two fab lentil dishes from Ottolenghi in the Guardian: http://www.theguardian.com/lifeandstyle/2014/jan/03/lentil-recipes-yotam-ottolenghi Continue reading

Now that I have finally got around to organising my cupboards and fished out all of those dried beans, this is a reminder of why I bought them in the first place. They are so much nicer than the tinned variety. Plus, all that soaking and cooking gives plenty of... Continue reading

This is the fastest thing to cook, but you couldn't possibly rush the eating part. I love the layers of savoury flavour. For one person: chestnut or other tasty mushrooms - as many as you want to eat - roughly broken or sliced leaves of 4-5 thyme sprigs olive oil... Continue reading

Another great Madhur Jaffrey Indian recipe. These can be varied with the addition of sesame seeds, peas or herbs, but the basic version is always a hit in our house. Best eaten fresh For about 18 small pancakes: 225g chickpea flour 1tsp ground cumin 1/4tsp ground turmeric 1/4-1/2tsp cayenne pepper... Continue reading

I never tire of this comforting dahl, adapted just slightly from Madhur Jaffrey's World Vegetarian. This serves four, but I always make double quantities, as it disappears very fast and reheats perfectly. 180g red lentils, washed 1/4 tsp ground turmeric Salt 4tbs rapeseed/olive oil 4 cardamom pods 4cm stick of... Continue reading

Soothing and earthy. And very quick. For two generous servings: 250g brown/Portobello mushrooms, roughly sliced 2 large cloves garlic, chopped 1 can canellini beans, drained 4tbs olive oil 2 handfuls parsley, chopped Juice of half a lemon Sea salt and pepper Heat 3tbs olive oil in a frying pan. Gently... Continue reading

The breakfast I enjoy the most right now: Per person: 1 slice bread (preferably sourdough) Marmite 1 ripe avocado Juice of half a small lemon Olive oil 1-2 tbs sesame seeds, toasted Maldon sea salt and black pepper Slice or chop the avocado. Mix with the lemon juice and an... Continue reading

A pleasant discovery, this. How to turn tinned toms and carrots into simple but yummy sauce for pasta, rice, meatballs, etc. The sweetness of the carrots rounds any sharpness from the tomatoes and eliminates the need to add sugar. Made in the Thermomix, the texture is really good and the... Continue reading

I don't know why my children reject these (perhaps because they are as healthy as they look), but the only adults to try them so far have given them the thumbs up, so I will record the recipe for future use. I think they are delicious. And sugar-free. Makes 12-15... Continue reading

What a dull existence my taste buds led until I discovered Ottolenghi. This food is not only delicious, it's positively alive. These two dishes were my favourites from yesterday's Thai Sunday lunch. Both are from Yotam Ottolenghi's fabulous Plenty. My only quibble with this book is that there is no... Continue reading

Last night's dinner: an adaptation of an Ottolenghi recipe to make a satisfying main course salad. This is a no-stress Friday night supper. Serve at room temperature. For two to three generous servings: A bowl of cooked quinoa (about 200g dry weight) 1 large or 2 small avocados 150g frozen... Continue reading

From Claudia Roden's Arabesque, this Moroccan salad is a wonderful kick-start to a meal, full of vibrant flavour and freshness and perfect for shaking off winter blues and bugs. I especially love the combination of the sharpness of the dressing with the sweetness of the oranges. And the colours are... Continue reading