Simple, earthy, rustic lux in a bowl • Black beluga lentils • large Paris mushrooms • fennel sweated in ghee with thyme and soya cream • a little salt and pepper • all mixed together with a handful of fresh chopped parsley AND a carrot, walnut and lemon puree - the sharp side dish to cut through the fat as they say, or the yin and yang of a balanced bowl.
Read MoreTaking inspiration from a fennel, butternut squash and a few mushrooms lurking in the fridge, yesterday’s lunch became a fresh and simple moroccan stew, with the addition of some chickpeas, a handful of prunes and warming spices. Topped with coriander.
Read More
This dish is a balance of six tastes; Astringent with the Carrot and Walnut puree, Pungent from the Roasted Mrouzia Vegetables, Sour from the Green Bean and Tahini salad with Bitter from the Endive and Tomato salsa
Read MoreDosa’s are South India’s equivalent of the French crêpe.
A delicious crispy rice pancake, stuffed with spicy potatoes and petit pois.... served with a courgette and tomato Sambar on the side. Bon Appétit!
My mum always used to make the most delicious lamb and pork meatballs from a recipe out of an ancient Marks and Spencer's cookbook she had. Although these are not meat, they remind me of home comforts and fond memories.
Read MoreBeans and grains form the staple food of Ayurveda and are used for both cleansing and building. They are low in fat and high in fibre and protein, iron and vitamin B. The trick with beans is how to digest them, which means how to prepare them and when to eat them....
Read MoreDiscovering a new vegetable is always a source of interest and conversation at the Saturday Market. This week, I met with friend Bill at Françoise's organic vegetable stall, who introduced me to 'Broutes de Chou' a member of the cabbage family that is similar in taste to sprouting broccoli and greens with it's sweet flavour.
Read MoreWith subtle flavours from fresh seasonal vegetables and slight curry fragrance, this dish can be eaten for brunch, lunch or dinner. The ingredients are anti-inflammatory, helping reduce water retention, regulate hormones, improve food allergies, migraine's and arthritis.
Read MoreComfort food, quick and easy to prepare infused with warm flavours, hot colours, leaving you with a feel good factor. Perfect served Hot in the winter or cold in the summer, dressed with a side bed of wilted chard and tahini dressing.
Read MoreA colourful plate with each mouthful an even blend of flavour. The sweetness of the beetroot balanced by the depth of spices and herbs used.
Read MoreI have been experimenting in the kitchen to create a French vegetarian savoury dish…
Often gluten-free options can be either heavy or dry. The base for this loaf is made from turnip, giving it a light, yet moist texture. With it’s rich flavour it is best served with salad, as a side or main dish.
