Roasted broccoli with tahini dressing

By far my favourite method of cooking vegetables is to roast them. The intense heat of the oven creates a caramelised flavour that transforms dishes into something special. Lately, I have been roasting a lot of cauliflower and broccoli with some very good results. This recipe came about after I updated my spice cupboard withContinue reading “Roasted broccoli with tahini dressing”

Spicy mung bean and roasted carrot salad

On a Sunday night, I prepare my lunch for the upcoming week. I create recipes that I can enjoy whilst at work. This recipe is full of vibrant colours and flavours. If you find yourself looking at your lunch with disdain and despair, it’s time to start getting creative. It only takes 45 minutes andContinue reading “Spicy mung bean and roasted carrot salad”

Cinnamon and raisin biscuits

As a result of making my own almond milk, I have an abundance of ground almonds which can be used for many dishes. I used some for my rhubarb crumble recipe a few weeks ago. Never one to waste food, I am frequently putting together recipes from ingredients that I already have in the kitchen.Continue reading “Cinnamon and raisin biscuits”

Walnut and maple syrup buckwheat pancakes

Sunday mornings are for pancakes. I love to spend the morning in the kitchen creating something new. This Sunday was no different and armed with some tasty Canadian maple syrup I came up with this recipe. Thomas has just returned from a trip to Vancouver. He brought back with him a delicious array of mapleContinue reading “Walnut and maple syrup buckwheat pancakes”

Roasted, stuffed butternut squash

For me, the best way to cook and enjoy butternut squash is to roast it. The glistening soft orange flesh with golden roasted edges is perfection. But of course, the task of peeling the crocodile-like tough skin is quite time-consuming. This recipe came to me as a result of laziness. I chopped a small butternutContinue reading “Roasted, stuffed butternut squash”