I am usually put off from making ice-cream because I don’t have the right equipment. But not any more….not with this delicious recipe for no-churn ice-cream. It really doesn’t get easier than this. The sugar content of the condensed milk prevents the mixture from crystalizing whilst freezing, resulting in a super soft ice-cream. Recipe makes 10 generous portions: Ingredients: 1…
Category: Vegetarian
Butternut Squash and Lentil Dal
The perfect antidote for those of you that have over indulged during the festive period. This delicately spiced dal is low in both calories and fat, but is satisfying enough for even the heartiest of appetites. Serves 4 Ingredients: 500g butternut squash, peeled, deseeded and cut into 2cm dice. 1 onion, peeled and diced 2…
Gluten Free Flatbreads
This recipe has been in the making for quite a while, with many disastrous attempts to get it right. The natural stretch in bread dough comes from the gluten, so simply substituting a gluten free flour isn’t going to work. Trust me, I know. The secret – xanthan gum. This isn’t something that is readily…
Gazpacho
I acquired this recipe several years ago during a trip to Barcelona. I was fortunate enough to spend an evening in the company of Cristina and Guillermo; founders of Barcelona Slow Travel, who taught me to make this dish during a private cooking class. I would definitely recommend booking this excellent food experience if you…
Padron peppers
Padron peppers Serves 2 as a starter or 3/4 as a tapas dish A gloriously simple dish that I am again embarrassed to call a recipe. Simply take 150g of padron peppers and drizzle liberally with olive oil. Heat a griddle pan until smoking, cooking the peppers until soft and the skin charred. Turn regularly…
Wild garlic pesto
I feel a bit of a fraud calling this a recipe, as it really is one of the easiest things that you can make. I don’t weigh or measure any of the ingredients, adding more as I blitz according to taste and texture. But as the wild garlic season draws to a close it is…
Hunger Pangs 