Summery Vegetable Rigatoni

Summery Vegetable Rigatoni

When I was testing my vegan lasagne recipe, one component turned out particularly well: the tomato-lentil sauce in lieu of a meat ragu. I've adapted it into this vegetable pasta to give it more of a chance to shine.

I'm not just recycling recipes though, promise! I wanted to add courgettes and mushrooms, but [...]

Tagine of Butter Beans, Almonds and Prunes

Tagine of Butter Beans, Almonds and Prunes

This dish is very nostalgic for me. It's a veganised version of Julie Le Clerc's chicken tagine. My mum would regularly make big batches of it for weeknight dinners when I was old enough to appreciate good food. The flavour is so nostalgic to me that when I finally cracked the vegan version last week (after a few attempts...), I was worried I was enjoying it far more than anyone else. Thankfully [...]

Gooseberry Crumble

Gooseberry Crumble

If there’s one thing the English are good at, it’s puddings. The list of well-known desserts of English origin is remarkably long: Angel Delight and Arctic Roll, Bakewell tarts and Battenburg cake, Chelsea buns and Coconut Ice… And then there’s the peculiar names, too: Knickerbocker Glory and Spotted Dick come to mind. There’s a wonderful quote from Jane Grigson’s Fruit Book on the homeliness of English puddings:

“[Crumble] is always a great success with our French and Italian friends, who ask for an English pudding but whose pioneering spirit would fail if faced with Spotted Dick or Dead Man’s Leg.”

Panzanella

Panzanella

What is it about the combination of bread and tomatoes that I like so much? I realised I have two recipes that use the combo already – bruschette and salmorejo – which surprised me: if pressed for an answer, I'd have said that my favourite cuisine is from somewhere in Asia, and nowhere near the Mediterranean.

Bizarrely, I think what makes panzanella so compellingly delicious is [...]

Pomegranate Molasses & Tahini Breakfast Bowl

Pomegranate Molasses & Tahini Breakfast Bowl

A long time ago a friend made me a simple bowl of yogurt and apricots for breakfast, all topped with a mysterious-looking syrup. It was rust brown in colour, fairly viscous and tasted of so many different things I had to know what it was. The answer: a combination of tahini and pomegranate molasses, inspired by her recent trip to Morocco.

Pomegranate molasses are similar to sugar cane molasses (aka treacle) in that [...]