Vegan Lasagne

Vegan Lasagne

You have to make this recipe. My family and I were all stunned how good it tastes. It's light but satisfying – minus the trillion calories that come with traditional lasagne. And absolutely perfect for a large family meal, a dinner party or the week's meal-prep: it freezes well and can be divided into 6 neat portions ready to be heated up or guzzled down straight from the fridge. 

I nearly misspelt the title of this recipe. Lasagne or Lasagna?  [...]

Doenjang jjigae (Hearty Korean Soup)

Doenjang jjigae (Hearty Korean Soup)

On my forays into Korean cuisine, I've noticed a few ingredients cropping up time and again. Dried kelp, a type of seaweed, is frequently added at the beginning of dishes to make a broth with sea-flavours. It is also one half of the common Korean stock dashi. Gochujang and gochugaru, Korean chilli paste and flakes respectively, are both regularly used. And then there's doenjang: a fermented soy-bean paste. It is intensely savoury [...]

4 the love of Peanut Butter

4 the love of Peanut Butter

A real treat this week: 4 recipes that use peanut butter, each with only 4 ingredients.  

For a long time now I've argued that peanut butter is the best food. Not just the tastiest nut butter, or most delicious spread: downright the best food. Because peanut butter, besides tasting amazing, is remarkably versatile. From satay noodles and stir fry sauces to chewy cookies and chocolate peanut butter cups, there are few other ingredients that stand up so well in both savoury and sweet dishes [...]

Thai Green Curry

Thai Green Curry

Before I made this recipe, I was a little intimidated by Thai cuisine, to be honest. No Indian-style onion-ginger-garlic base? No chopped tomatoes?! What's more, I was put off by the number of Thai green curry recipes out there. How could I possibly make something different?  

The answer came in the form of a returning traveller. Mysterious as that sounds [...]