Gazpacho has become a well known & well loved cold soup that is easy to make & a great starter to impress your dinner guests on a hot day. It is also charming served as a hors d'oeuvre in little shot glasses or expresso cups. The key is that the gazpacho must be very, very cold with a minimum of 6 hours in the fridge. This soup is originally from Andalusia in the south of Spain. There are many versions out there including some I find rather odd (why the fruit?) though I perso

This vegan recipe is delicious & packed with healthy ingredients. It works just as well with kale, which you would finely slice & add 5 minutes before the end of cooking. 4 Servings Ingredients: 1 onion, finely chopped 2 carrots, finely diced 2 cloves of garlic, minced 300gr green lentils 1/2 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 1.5 litres of water 2 vegetable stock cubes Juice of 2 lemons 2 handfuls of spinach Fresh coriander, to

This side dish pairs perfectly with grilled meats. I absolutely love it accompanied by grilled steak and chimichurri on the side. The sweetness of the mango clashes marvellously with the tangy lime & bitter onion, with the crunchy peanuts giving it that extra swag. I have occasionally served this salad in gem lettuce 'boats' for that extra wow effect. 2 Servings Ingredients: 1 mango, cut into small cubes 1 avocado, cut into small cubes 2 tbsp fresh coriander (leaves only), fi

The perfect accompaniment for barbecued meat, burgers & pulled pork. I prefer to make it the night before so that the cabbage has time to soften & absorb the flavours. 4-6 Servings Ingredients: 1/2 cabbage, finely sliced 2 carrots, peeled & grated 4 tbsp mayonnaise Juice of 1/2 lemon 1 tbsp apple cider vinegar S&P Instructions: Simply combine all ingredients in a bowl. Toss well & refrigerate until serving.

Ah! My favourite soup on planet earth. I cannot get enough of it! This Thai coconut chicken soup is bursting with flavour & incorporates the sour, sweet, salty & spicy notes that are so typical of Thai food. At times, I cannot find fresh lemongrass but my local Asian store sells finely shredded frozen lemongrass which works just as well. Simply add 2 tbsp, which of course, is perfectly edible when shredded so finely. However, it is important to note that if using fresh lemong

This incredible vegan recipe came about this week as I was rummaging through my freezer, taking an inventory of what remained in vegetables I had froze from our vegetable garden this summer. I had quite a bit of blanched, frozen chard to use up so I decided to create a quick lunch today, using lentils and the remainder of a bottle of chipotle sauce I had found in the fridge. I created a simply aioli at the end by combining mayonnaise & chipotle sauce, which really added a spa

This beautiful dish originates from Russia & is a great idea for a week night dinner, as it only takes 15-20 minutes to make. It is also very easy to convert it to a vegan dish by simply increasing the quantity of mushrooms to 700gr, & although I used oyster mushrooms for my dish, you can use a variety of different mushrooms to make it even more interesting. For the vegan version, simply add the flour to the mushrooms followed by vegetable stock, and the rest of the ingredien

It makes me wince when people chop off the stalks or base of a broccoli and discard it. I absolutely love this part of broccoli. Simply remove the rough outside layer and you will find smooth, much softer flesh inside that is tasty and perfect for stir-fries. This recipe is easy to make & packed with goodness. It is great as a side dish with teriyaki salmon (you can search for this recipe in the search box above). You can even add noodles & chicken for a 1 wok meal. Simply b

At home we try to go meat-free once a week, so I'm always looking for tasty vegan dishes to try out. This is one of my favourites & it's...

What can I say about this incredible stew that contains 8 different vegetables & is simply divine! Each year I grow white chard in my...

With autumn on its way and my vegetable garden at its most productive, soups are a great way to use up surplus vegetables & create a...

Its that time of year! My squash plant has started yielding some beautiful butternuts, a vegetable that I absolutely love. It can be mashed, roasted, stuffed & baked. It is also a great vegan option to replace meat & is often used in curries. This recipe is a classic butternut soup; just what the body needs when autumn is on its way & the temperatures are beginning to drop. Simply replace the butter with a vegan butter & drop the cream at the end if you would like to make a v

This dish is a beautiful addition to wraps and pitta bread with grilled meat, fish or a vegan alternative, and is a wonderful dip to...

This recipe can be made with any type of plum though mirabelle plums are very famous in France due to their sweet flavour. For this...

This recipe I created one fine day when I noticed two peppers in the fridge that looked like they were softening and preparing for their...

I was recently inspired to create this beautiful, tasty salad with influences from the south of France & Greece. I like to serve it with...

I just love asparagus, both green & white, in every form from steamed to grilled to jarred. You can use either type of asparagus for this...

I absolutely love artichokes and will often have them simply boiled & drained, with a bowl of vinaigrette on the side. This recipe,...

What an incredible recipe this is. A bombshell of flavours in each bite and the perfect accompaniment to grilled meats and fish. 4...

What a marvellous recipe this is. Healthy, easy to make & ever so versatile. It can be used as a dip, a spread or part of a meal,...