Peanut, Sweet Potato and Lime Soup

  Peanuts are one of those brilliantly versatile ingredients which seems just as at home in a dessert as it does in a savoury dish.  They’re salty, punchy and full of protein and oils making them a brilliant backbone for this soup.  While the peanuts bring the flavour, the sweet potatoes offer a robust backing…

Garlic and Herb Crushed Potatoes

Potatoes are just the best.  Can we all agree on this?  There are about a thousand different things you can do with them, boil ’em, mash ’em, stick ’em in a stew!  And yet one of the simplest ways of cooking these delightful apples of the ground is by far one of the best.  This…

Spicy Bean Burrito

Living in London, you’d think every cuisine in the world would be available at a heartbeat and, to be fair, that is for the most part true.  Still, I’ve always felt that the wonders of Mexican food are somewhat under-represented in the British Isles.  Fortunately, these stupendous dishes are not as complex as you might…

Roast Pumpkin, Chickpea and Spinach Curry (Vegan)

It’s that time of year!  Hallowe’en decorations are being dusted off, leaves are falling from the trees and basics are making their way to Starbucks for some Pumpkin Spice.  Well, here’s a different kind of spicy pumpkin.  The roasted pumpkin carries a substantial flavour punch with its sweet, thick flesh. It’s well worth making sure…

Sweet Potato and Coconut Curry

I’ve had dishes similar to this in various restaurants over the past few years, but by far the best came from a small vegetarian place in Soho a few weeks ago.  My friends mother was dining on it and after trying a forkful I was so jealous I became determined to replicate it, a task…

Black Bean Falafel with Peanut Sauce

What can I really say about falafel that isn’t said but it’s wonderful taste?  Its crisp outer coating and fluffy, flavourful insides?  It truly is one of the greatest fast-food items the world over, a shining glory of the already fantastic Middle Eastern cuisine. Traditionally made from chick peas and served with tahini sauce, I…

Pumpkin Syrup (for Halloween Cocktails)

While I’d like to take another cheap shot at the pumpkin-spice latte drinkers out there, quite frankly I don’t need to – they do a perfect job of showing their basicness by holding them.  I jest, I jest – I’ve tried a PSL and I quite enjoyed it.  However what bothered me was that for…

Carrot, Orange and Ginger Soup

Owing to an unfortunate case of phone-theft, I sadly only have one photo of this meal.  Fortunately, it was of the finished product.  Due to this I’ll break trend and be a LITTLE more specific with measurements.  Show much go on! The balance of flavours in this dish is very important; the acidic, slightly bitter…

Veggie Bites (Vegan Friendly)

Introduction For years I wondered what it was that made “beer batter” worth mentioning on menus – what differentiated it from a normal one?  The answer – NO DAIRY!  No eggs necessary, no butter, no milk.  Just beer, flour and whatever extra little bits of flavour you want to stick in! I recommend using a…