This is a creamy but refreshing soup – nutty with edamame, fresh with asparagus, and made smooth by potatoes rather than cream. The pesto with it is a mizuna pesto, peppery and similar to rocket pesto.
Chirashizushi (ちらし寿司) is a Japanese dish translating to ‘scattered rice’ . It is cooked rice topped with a variety of vegetables, seafood, meat and pickles. It’s a decorative dish that you can experiment with topping combinations.
Beetroot and Lavender dip is feminine and fragrant, looks dramatic and packs a nutrient punch. Serve alone with crackers or alongside some cheese – goats cheese, blues and cheddars go particularly well.
This festive-looking number is fresh and crunchy, with hints of sweet and sour flavours. A perfect accompaniment for Christmas roasts, summer picnics and BBQs.
My favourite thing about the change of seasons is the diversity in produce. This Autumnal Salad makes the most of beautiful deep colours and flavours we get when the leaves begin to fall and the sun never seems to wake up.
This is a super fresh salad that works a side with a heap of dishes – grilled meats and tofu, but is an absolute dream with some fresh fish and steamed rice.
This light pasta dish has a nice balance of creamy flavours (fresh pasta, pine nuts, caramelised leeks), with peppery verdant greens and some tangy lemon and sorrel.
Samosa are one of those foods that your guests will rarely say no to when passed around on platter. If you’re not up for making the pastry you can use ready made puff pastry or spring roll pastry instead.
This is a super easy mid week dinner and a great way to use up a lot herbs quickly if they are starting to age. Its fresh, light and comforting. It is as delicious cold the next day for pack lunch. You can choose to make your own pasta, or buy some from the store, time depending either is fine.
On a bit of a #cleaneating tip after the weekend, I cooked up this pumpkin soup made creamy by the addition with tofu rather than cream. It has plenty of personality thanks to the depth of the roasted pumpkin flavour, the kick of chilli and the freshness of coriander and tang of lemon.
This raw number works well as a side for lamb, pork and fish in particular. The balance of palate extremities makes it pretty versatile – bitter radicchio, sweet, sour, acid and softened with some creamy nuttiness of almonds.