Roasted beetroot with za’atar, chickpeas & harissa yogurt This recipe used up the last of my beetroot from the garden. I forgot to take a photo so this is the one from the web – recipe taken from BBC goodfood. We had this for lunch with flatbreads and it was delicious and the baked chickpeas give …
Roasted beetroot with za’atar, chickpeas & harissa yogurt Read More »
Minestrone Soup with Kale and Chanterelles I love minestrone soup but tend to make it more of a stew so it’s a filling supper for the kids. It’s a great way of using up leftovers (I used leftover cooked pasta in this recipe) and adding any veg you may have left in the fridge or …
Baked Beans These beans aren’t baked at all but this is a quick and easy recipe, once your beans are cooked, to make your own much loved staple. So much tastier and healthier than the tinned variety. I made triple the quantity so I could freeze some and saved the bean cooking liquor to use …
Black Beans & Mango This is excellent served as a dip with sourdough crackers. Ingredients marked with (W) available from Weigh Ahead Approx. 3 cups black beans, soaked overnight and simmered for 1 hour or until beans are soft and cooking water kept (w) 1 ½ tbsp olive oil (w) 1 red onion, chopped 1 …
Sourdough Crackers with Olive Oil & Herbs Now you’ve got the hang of making sourdough bread during lockdown why not make this using the starter that would normally be discarded? They are easy to make, very thin and crispy. Perfect for replacing crisps as a snack or with your favourite cheese. Ingredients marked with (W) …
‘Creamy’ Macaroni with Sweet Potato and Gochujang Cashews give this pasta dish a lovely creamy texture. If you don’t have any Korean red pepper paste then use another spicy sauce such as sriracha sauce. I keep gochujang in stock to make Kimchi with too. Ingredients marked (W) available from Weigh Ahead Fine sea salt (w) …
vegan ‘creamy’ macaroni with sweet potato and gochujang Read More »