My favourite method how to prepare fresh beetroot either for salad or as a side dish is slowly roasting it in the oven wrapped in foil. The preparation isn’t messy and even bigger beets come out tender, juicy and sweet.
This yeast fruit cake is made using mayonnaise, milk, flour, sugar and dry yeast as the main ingredients for the dough. The apricots give the cake a nice tangy taste and moisture while coconut crumble adds the sweetness.
Make most of the mangetout with this lovely vegetarian risotto using pureed mangetouts as well as blanched mangetout shoots and broad beans.
Let’s celebrate the end of asparagus season with these crispy and flaky golden brown asparagus puff pastry rolls stuffed with asparagus spears, mozzarella and salami.
A dairy-free vegan soup made from green asparagus with a subtle taste of fresh sage perfect for a light lunch or quick healthy dinner.
Tasty and quick vegan curry soup made from new potatoes and coconut milk with the lovely nutty taste of roasted cauliflower.
What an exciting way to celebrate the beginning of the summer by making an easy strawberry dessert full of sweet summer flavours.
Try my simple dairy-free vegan pesto, made from fresh basil and mint leaves with almonds as a substitute for pine nuts.
A great tomato sauce from scratch, made from 6 ingredients in less than 30 minutes. A fantastic time saver and a versatile recipe that never fails.
This slow roasted pork belly is braised in a tomato and pepper sauce for 2 hours so the meat is soft and tender to the touch. This is the ideal comfort food that goes especially well with rice.