All recipes featured are our own unless otherwise stated. We love to cook and our inspiration comes from everywhere. We have travelled the world, eaten out in countless places and about to lose count of our literary food based collection. Ingredients are always fresh, we very rarely use processed food, everything is achievable at home if you want it to be.
Please feel free to rate, comment or give feedback on anything you see, cook yourself or just have an opinion on. We won’t bite back, promise.
Roasted carrot, courgette and chickpea salad, rose harissa, lime and mintThis middle eastern inspired salad came about after a glut of courgettes were delivered to us from a neighbour and we had some carrots that needed using in the fridge. Rose Harissa is an amazing chilli paste that can be used in many ways, once you start using it you'll never stop.Red Dragon PieNamed red dragon pie because the Chinese call adzuki beans 'red dragon', these beans are packed with goodness, protein, fibre, potassium, magnesium, Vitamin B6 and iron.
A delicious potato topped savoury umami rich pie, perfect for a meat free dinner.Sweet Onion, fennel and tomato lasagneAn indulgent vegetarian lasagne, if you use quality ingredients the blend of onion, fennel and tomato is magical.Kimchi hummusHummus Kimchi, Korean style hummus, I'm not sure how best to describe this, it was simply born out of a fridge forage of which we had some chickpeas left over from making a curry, half a jar of homemade kimchi and some gochujang paste so why not mix it all up and see what happens? Inevitably it turned out absolutely delicious, who would of thought about blending tahini with kimchi?
If you have access to an Asian supermarket look for rainbow prawn crackers, they are great for dips.Quick ramen style noodle bowlA meal for two in less than ten minutes using nothing but store cupboard and freezer ingredientsBroccoli, halloumi, shallot, mint and pine nut cakeThis is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds. Mixed pea and paneer curryThis recipe uses a selection of four different dried peas, you can of course just use one but use one that will stay whole like the Red foxes or the curry will just be one big mush. You can of course use regular frozen peas if you like just add them at the same time you would of been adding the cooked dried peas. This is an excellent vegetarian curry full of minerals, vitamins, antioxidants and protein. Brussel sprout coleslaw with mustard, maple and horseradish dressingColeslaw is so easy to make and you get so much more for your money making it from scratch at home and it tastes far better. Use your food processor to do all the work for you and it's made in minutes. This seasonal slaw uses sprouts amongst it's more usual ingredients, mustard and horseradish give it a slight heated kick and the maple and clementine give the seasonal Christmas edge, all of the dressing ingredients are lifted by the juice of a lemon giving you a fresh, crunchy, tasty slaw that you'll never get in a supermarket.Coco ‘nut’ chilli dipIf you like a dip with a kick then this is for you and it's very simple to make.