Vegan Parmesan

Vegan Parmesan

Traditional parmesan isn’t vegetarian as it uses rennet to separate the curds from the whey. You can get vegetarian rennet which is derived from fungal, bacterial or GMO sources, however if you avoid dairy, GMOs or just don’t have any cheese in the house I recommend this vegan parmesan. It is so easy to make, takes 30 seconds and contains just 4 ingredients! It will last in a jar in the fridge for weeks too, so you always...
Smoky Squash & Butterbean Soup

Smoky Squash & Butterbean Soup

This soup is an excellent winter warmer, full of flavour and spice. It makes enough for about 6 servings so it is great to make over the weekend to keep you going over the week. Adding the toasted spicy seeds gives a lovely savoury crunch, and can be kept in an airtight container for a week or so. Add them to soups, salads, stir fries – anything to add a little crunch and flavour. Smoky Squash...
Light Brioche Buns

Light Brioche Buns

These light brioche buns are wonderfully flavoursome. You can make them either as mini light brioche buns as I did for my Jerk Halloumi Sliders and BBQ Pulled Jackfruit recipe, or as full sized rolls. The recipe yielded 18 – 20 mini light brioche buns, or 8-10 of the larger kind. I adapted the recipe from The Clever Carrot. Light Brioche Buns 250ml/ 1 cup warm water 3 tablespoons warm milk 2 teaspoons active dry yeast 2½ tablespoons sugar...
Oven Dried Tomatoes

Oven Dried Tomatoes

Oven dried tomatoes are a fantastic way to add a burst of flavour and colour to any dish, including salads, pasta, tarts or omelettes. You can use tomatoes which may be a little lackluster in flavour too, as the slow drying intensifies the taste. I have included 2 recipes for oven dried tomatoes, semi-dried which have a little more juice to them, and fully dried tomatoes which are more like the shop bought kind. Both are delicious,...
Homemade Halloumi and Ricotta Cheese

Homemade Halloumi and Ricotta Cheese

Homemade halloumi and ricotta cheese is surprisingly easy to make. Halloumi is much softer than its shop bought counterpart and it stores incredibly well. Shop bought cheese can also be expensive, so for the nifty cook making it at home home can be a good money saver. The ricotta is just a by-product of the halloumi, which is made out of the leftover whey. I followed the Guardian‘s halloumi recipe, which was great but it does make a lot, maybe around 1.25kg....
Beetroot Carpaccio

Beetroot Carpaccio

Beetroot carpaccio is a great vegetarian version of the Italian classic. I love the deep earthy flavours and rich ruby colour of beetroot, served with a lemon caper dressing. The lemon in the dressing macerates the raw onion, removing the strong bitter taste and leaves it crunchy but sweet. The dish is a great side dish for any number of mains, we served it with a puy lentil, kale and tomato warm salad with leafy...