Spicy Tofu Rice

Ingredients 350g/12 1/4 oz tofu 1 tbsp olive oil 1 onion, sliced 1 cloves of garlic, chopped 2 tsp chilli flakes 1 tsp Sichuan pepper, crushed (optional ) 2 tsp soy sauce 1 tsp sesame oil or replace with (flaxseed oil) 1 tsp honey 2 peppers sliced (optional ) 300g/1 lb 1 oz/2 1/2 cups

Fragrant Lime Rice

This rice is bursting with tangy citrus flavour and aroma of lime and the crunchy pumpkin seeds and sunflower seeds. You can use lemon or lime to give it a fresh, summery aroma. Ingredients 200g basmati rice, washed and drained 1 teaspoon mustard seeds 10 pumpkin seeds 2 tablespoons sunflower seeds 1 teaspoon ground turmeric

Stew Peas and Squash

I remember when I was young, my mom and grandma used to cook a lot of stew peas. Never with any vegetables always with meat and that’s the only time I’ll ever eat red kidney beans! I don’t usually like any peas or beans as a child growing up. Once my mom cooked peas soup

Thai-Style Cauliflower & Potato Curry..

Ingredients.. 450 g/1 lb new potatoes, peeled and halved or quartered350 g/12 oz cauliflower florets3 garlic cloves, peeled and chopped40 g/1 ½ oz ground pumpkin seeds, (blend the pumpkin seeds) if Not not allergic to nuts then use ground almond. Instead of pumpkin seeds.1 tsp ground coriander½ tsp ground cumin½ tsp turmeric3 tbsp olive oilSalt

Chilli & Rice..

Ingredients.. 3 tbsp olives oil 1 onion peeled and diced Handful of broccoli florets 1 red pepper, cored deseeded and Diced 2 garlic cloves, peeled and crushed ½ tsp of hot chilli, powder 1 tsp smoked paprika 1 tsp ground cumin 2 tsp dried oregano 400 g/7 oz cooked red kidney beans 1 tbsp lime

Vegetable Biryani

2 tsp olive oil, plus a little extra for brushing 2 large onions, peeled and thinly sliced lengthways 2 garlic cloves, peeled and finely chopped 2.5 cm/1 inch piece fresh root ginger,peeled and finely Grated 1 small carrot, peeled and cut into sticks 1 small parsnips, peeled and diced 1 small sweet potato, peeled and

Coconut Dhal & Pilau Rice

Method: 1 tbsp coconut oil/olive oil 1tsp mustard seeds ½ tsp cumin seeds 1 tsp ground turmeric 1 tsp ground coriander 1 small onion, peeled and diced 1 large dried red chilli 1 tomato, chopped 100 g/3 ½ oz dried red lentils 200 ml/ 7 fl oz coconut milk/soy single cream 125 ml/4 fl oz

Chickpea and Sweet potato Stew

Feel free to leave the skin on the sweet potato as it contains so many nutrients and very tasty- just make sure you scrub well before cooking. Vine tomatoes are very tasty but you use plum or beef tomatoes instead. This is a perfect cosy lunch or dinner on a cold rainy day. Ingredients Heat

Thai yellow Curry with Jasmine Brown Rice

Ingredients: 3 shallots, chopped 1 lemongrass stalk, peeled and chopped 2 small red chillies, deseeded 2 garlic cloves ½ handful of coriander (cilantro) 1 fresh or dried kaffir lime leaf 1 tsp of ground coriander seeds 1 ½ tsp mild chilli powder ½ tsp turmeric 2 tsp rice syrup ½ tsp Himalayan pink salt FOR

Baked tomatoes with risotto

Ingredients: 2 tbsp olive oil 2 cloves garlic, minced 1 tsp dried oregano 1 tsp dried basil 6 large vine tomatoes 250g/9 oz/1 ½ cups cooked Arborio rice 1 lemon, juiced Method: 1.Preheat the oven to 190°C (170°C fan)/ 375F/gas. 5. 2.Heat the oil in a large sauté pan set over a moderate heat. 3.Sauté