Maple-Roast Parsnips
I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, adding intensity of sweetness to the alr…
Nigella's Vegan Recipes
A selection of vegan recipes from nigella.com.
White Bean Mash
This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. For US cup measures, use the toggle at the top of the ingredients list.
Breakfast Bruschetta
This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.
Spinach, Avocado and Pumpkin Seed Salad
This is one of my favourite salads: superb with salmon; wonderful alone. If you don't have any pumpkin oil, simply replace both pumpkin and groundnut oils with good extra virgin olive oil.
Lentils with Tamarind and Dates
I love this dal-inspired combination of earthy lentils, sour tamarind and sweet dates. It's so full of tang and flavour that you really need eat nothing else with it, save some flatbread or naan, thou…
Pasta E Fagioli
This is that life-saving, thick, pasta-and-bean meal of a soup — pasta fazool — as sung about by Dean Martin in That's Amore. It's just the thing you want to eat when the rain's battering against the…
Spinach With Pinenuts and Sultanas
This is a fabulous sidedish with a plain roast or piece of meat or fish, but is good enough to be relished alone, even for those who are not vegetarian. I tend to buy spinach in 250g / ½ lb bags, and…
This dish was beautiful - simple, yet every flavour so satisfying.By Cand_B
Chilli Jam
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover…
Spiced Peaches
I've used bottled peaches, I've used canned peaches, and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches canned in fruit juice rather than syrup. If you can f…
Fig and Olive Chutney
I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themsel…
Jumbo Chilli Sauce
This chilli sauce is big — big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known teasingly…
Happiness Soup
Forgive the tweeness of the title, but this is a soup of such sunny, mood-enhancing yellowness that it overcomes even the most pervasively innate cynicism. To eat this is to feel cheered; even cooking…
Tomato Curry With Coconut Rice
Balance is everything in cooking: here, the acid brightness of the tomatoes is met with the sweetness of peas and the rich creaminess of the coconut rice, itself pricked with the sharpness of lime and…
Pasta Salad Primavera
This recipe does involve a lot of fiddly preparation, but what it creates is addictive; every mouthful repays the effort a hundredfold. What's more, you can stash it in a Tupperware or similar and lea…
Egyptian Tomato Salad
I found this salad in a lovely little book — 'a memoir with recipes' — called Apricots on the Nile, by Colette Rossant. And although it sounds a lot of bother blanching and peeling the tomatoes, all i…
Moonblush Tomatoes
You may have come across Sunblush Tomatoes in delis; these are my homespun version. I halve cherry tomatoes, sprinkle them with herbs, a little salt and a pinch of sugar and drizzle over oil, put in a…
Chickpeas With Rocket and Sherry
This is not quite a stir-fry, though I do cook it in my wok. The chickpeas get soused with the sherry and infused with cumin, and the tangle of deep green peppery rocket wilts leggily in the pan.
The Rainbow Room's Carrot and Peanut Salad
This is not the place for in-depth social history, unless you take the view — as I do — that all food is social history, but I do need to provide a bit of provenance. Once upon a time there was Biba,…
Redcurrant Slush Sorbet
Just as with ice cream, the glorious thing about home-made sorbet is that you can make flavours you could never buy in a shop. And the texture is so much better, too: smoother, richer, without all tha…
Roast Stuffed Pumpkin With Gingery Tomato Sauce
There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or th…
Minestrone in Minutes
This is child's play to make, and I use the term advisedly, since my son came up with it when he was ten years old, and we have made versions of it ever since. Use any beans or pulses you want, in wha…
Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds
This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling…
Cauliflower, Garlic and Turmeric Soup
Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat. Baking the garlic gives a lot of depth while t…
Butternut and Chick Pea Soup With Bulgur Wheat
This is a comforting, deeply flavoured meal of a soup. I love an Italian minestrone, and I wanted to make a soup that drew on that, but within a different flavour range. So here the sweetness of onion…
Beetroot and Chickpea Dip
While I don’t go in for starters, even if I have friends to dinner, I am — as I mention often — a dips-with-drinks devotee. This is a new addition to my stable of regulars: the beetroot not only turns…
Burnt Onion and Aubergine Dip
I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s act…
South Indian Vegetable Curry
This is another way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables acco…
Baby Aubergines With Oregano and Red Onion
I remember, when I was in the south of Italy, eating aubergines that had been roughly chopped, sprinkled with dried wild oregano, doused with olive oil and then roasted with a little garlic and a lot…
Butternut and Sweet Potato Curry
This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the…
Spinach and Coconut Soup
This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a…
A Simple Salsa
As far as I'm concerned, you can never go wrong with a simple, spiky salsa and a bowlful of tortilla chips. True, this is on the fiery side — those who want a little less heat should de-seed the chill…
White Miso Hummus
While I freely concede that adding sweet white miso to hummus produces something of a culinary culture clash, the result itself yields a deeply seductive spread. I must also confess that I have to sto…
Butternut Biryani
This is the vegan version of my Indonesian-Inspired Chicken Biryani, although it is splendid enough in its own right. Still, this is how it came to be, though I thought it would be easier for you to h…
Carrots and Fennel with Harissa
This has perfectly balanced oomph: the sweetness of the carrots, that particular herbal freshness of fennel, the mellow citrus tang of satsuma (though the zest of half an orange, along with 2 tablespo…
Catalan Toast
I first came across this in a tapas bar in Barcelona about 100 years ago. Rather different than, say, Italian bruschetta, where the tomatoes are chopped and tumbled on toast, Pa amb tomaquet (as this…
Cauliflower And Cashew Nut Curry
My suggestion would be to serve this just as it is, but with some pillowy naan warmed up in the oven for dippage as you eat. But if you want to, by all means rustle up some rice or — let me be a middl…
Christmas Chutney
Chutney is not the most obviously festive, seasonally indulgent, must-have foodstuff, but it is the cornerstone of my Christmas pantry. I begin to hyperventilate, now as I write, even at the idea of n…
Coriander and Jalapeno Salsa
Known simply as Green Sauce, this is a constant in my house: I just wouldn't be allowed not to have it in the fridge at all times. It can be eaten either as a condiment — and once you get the taste fo…
Crisp Green Salad with Parsley and Capers
I’m no good at playing favourites, but this is certainly the salad I make the most on a regular basis and, every time I eat it, I am reminded afresh of how good a salad can be. I suppose that stands t…
Criss-Cross Potatoes
I have Hettie Potter to thank for these, and for so much else. I suppose they are a mixture of roast and baked potatoes: the tops crisp and cook to a beautiful gold, but you still have the fluffiness…
Panchphoran Aloo (Potatoes in Whole Spices)
I’ve been cooking Sameen Rushdie’s Panchphoran Aloo — as these are properly called — ever since her wonderful book, Indian Cookery, was first published in 1988 and, indeed, I wrote about them in my fi…
Guacamole with Tortilla Chips
This guacamole doesn’t include tomatoes. It makes such a difference: it’s fresh and sharp, a perfect buttery-yellow and jade clay. You can do some chopping in advance, but the actual avocado mixture m…
Cucumber, Chilli And Avocado Salad
Like poor Becky Sharp biting into a green chilli thinking it looked so cool and refreshing, it is easy to be lulled by the soothing greenness of this — the salving avocado, the juicy cucumber — but do…
Panzanella
Panzanella, which sounds as though it should be the name of the beautiful heroine in a ballet or a fairy tale, is the word for a damp and tomatoey bread salad from Italy. Not only is it a good way of…
Green Tahini Sauce
I’m often to be found, bowl in front of me, stick blender in hand, mixing up a green tahini sauce: it turns any plate of vegetables into a feast, though its robust earthiness is particularly glorious…
Jewelled Salad
This is more familiarly known as Chopped Salad in my house, one which is very far from that American classic, but — at least in its starting point — rather more Lebanese in style. I've added pomegrana…
Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill
This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer. I should probably change its name, as it is Moroccan…
Pickled Red Cabbage
Soft, sweetly soused, slow-braised red cabbage is one of the great comforts of winter, but its rich intensity – I think of it rather as the vegetable equivalent of goose, which it partners magnificent…
Quinoa Salad with Walnuts, Radishes and Pomegranate Seeds
I’m slightly embarrassed to admit this (as well I might be) but since quinoa has become such a by-word for clichéd middle class trendy eating fads, I have been somewhat reluctant to print recipes for…
My Favourite Potato Salad
I call this My Favourite Potato Salad, as that is exactly what it is. I may be in the minority here, but what I think of as an American-style potato salad, slicked with mayo, sprinkled with raw onions…
Quick Gherkins
Now this is where my pickling obsession started. For all that, it isn’t really a pickle, more of a sprightly salad, but I eat these spikily soused cucumbers just as I do gherkins. If you can get Leban…
Raw Beetroot, Dill and Mustard Seed Salad
I am convinced that it is when raw that beetroot is at its best, and this recipe offers the most persuasive evidence; I promise you that it is loved even by those who were traumatised by putridly swee…
Red Cabbage with Cranberries
The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they — most desirably — help to t…
Red-Hot Roast Salsa
While nothing quite beats my beloved Coriander/Cilantro and Jalapeño Salsa for ease, this Red-Hot Roast Salsa is scarcely difficult to make: you put everything — garlic cloves, red onions, chillies an…
Roast Quinces
I am always happy when I have quinces in my kitchen: their heady, honeyed perfume, mixed with a floral citrusiness that prevents its becoming cloying, is better than the most expensive scented candle…
Roast Red Chicory
If you’re of the bitter-is-better school of eating — which I emphatically am — then this is for you. I think there isn’t a week that goes past when I don’t cook this, and I often make it just to let i…
Roast Red Onions With Basil
This is one of those recipes that, while not quick to cook, is the work of easy minutes to make. Also, because it's best warm rather than hot, you can cook this before getting on with anything else, t…
Ruby Noodles
It's true that these made their debut in the 'Christmas Comforts' chapter of Cook, Eat, Repeat as a sprightly and sharp antidote to all the rich feasting (and also, it must be admitted, because of the…
Salt and Vinegar Potatoes
While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either stea…
Softly Spiced Mung Beans with Mint and Coriander Yogurt
These tiny, vibrantly khaki — if that's not too strange a concept — beans, thickened with red lentils, make for a dal-like stew that I turn to so often. It's mild and modest, but I love its earthy sim…
Pomegranate-Poached Quinces
There is something magical about these poached quinces with their soft, scented terracotta-tinted flesh and pomegranate-perfumed syrup. While I eagerly make them from November onwards, as soon as the…
Spaghetti With Lemon, Garlic and Breadcrumbs
I always relish an opportunity to use up ingredients that are past their best. The thing to do is make breadcrumbs with stale bread whenever it's to hand. Stash the breadcrumbs in airtight bags in the…
Sensational, best pasta sauce I've had.By Uisgesea
Spelt Spaghetti with Spicy Sesame Mushrooms
Wholemeal pasta holds little charm for me, but I co-exist very amicably with spelt spaghetti. Here it acts as a rather more robust form of soba noodle, which makes perfect sense since the sauce that d…
Spiced Bulgur Wheat with Roast Vegetables
This is one of the recipes that is in constant rotation in my house: no matter how often I eat it, I never tire of it. The scorched sweetness of leeks and red peppers, the brightness of tomatoes and p…
Split Pea Soup With Chilli, Ginger And Lime
This is one of those thick, wintry soups made spiky and fresh with chilli, ginger and lime. It has the hit of a hot and sour soup, but the nubbliness of the split peas gives those clear, piercing flav…
Summer Rolls
I'll be honest with you: I had longed to make some version of these little rolls for years but either essential laziness or fear that they would be frighteningly complicated put me off. Now that I've…
Sunshine Hummus
You could argue that all hummus brings the sunshine with it, but there is something particularly sunny about this one, golden with turmeric. And perhaps I have been a little more whimsical than I migh…
Sunshine Soup
There was a British singing outfit in the Seventies called Instant Sunshine and this is it in soup form. The silkiness comes from the peppers which are quickly blitzed in a hot oven, then blended with…
Sweet Potato, Ginger And Orange Soup
I have this regularly for supper, and I tend to make life easier for myself by always having a stash of baked sweet potatoes in the fridge. If you don't, I advise baking the potatoes the night before,…
Sweet Potato Tacos with Avocado and Coriander Sauce and a Tomato and Pear Relish
Given the choice between a crisp, curled-up taco-boat and the softshell wrap approach, I go for the latter every time. I don’t wish to be too dictatorial about how you eat these tacos, but my advice i…
Vegan Spag Bol
This is perfect when you need ballast, comfort and cheer. It’s certainly not light, and you may of course use less sauce per pasta (and indeed less pasta, too) than I advise, but I have very much mode…
Tuscan Fries
This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You’d think it would make them unbearably greasy but in fact you end up with cris…
Wow! Easiest, most delicious crispy chips I've made ( or possibly had)!By 2blest40
Poinsettia
This is probably the most serviceable, all-round cocktail-party drink: eminently refreshing; satisfyingly quaffable. It started off as a Christmas cocktail, a juicily seasonal Buck’s Fizz (a drink I n…
Mulled Cider
This mulled cider is mellow and fruity and, despite the rum sploshed in as well, mild to the taste and all too drinkable. Just make sure you don’t swig while it’s still mouth-burningly hot.
Grapefruit Margarita
One quick gulp of a cold, sharp margarita and I feel I'm on holiday. This is not the classic version, but I have come enthusiastically to prefer it. And you can make pitchers of this heavenly elixir,…
Christmas Cup
For parties or any type of seasonal entertaining, I like a cocktail that gets poured together in a jug rather than mixed up by the glass. And this is the perfect drink for Christmas: the fizzy white w…
Dark and Sumptuous Chocolate Cake
This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a — yes — vegan chocolate cake. I now make this as my chocolate cake of choice for peopl…
Lemon Tendercake with Blueberry Compote
This cake has a miraculous texture — almost like a super-aerated fluffy pancake — and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk i…
This cake is an absolute delight! It’s light, fresh and a doddle to make! Will definitely make again for the family.By dinnerdonna
Mine-All-Mine Sweet and Salty Chocolate Cookies
The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household h…
Hokey Pokey
Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also the perfect present to take to a dinner party. Better than f…
Luscious Vegan Gingerbread
I am preposterously proud of this squidgy gingerbread, and I don't mind who knows it. It's everything you want out of a gingerbread — sticky, spicy, deeply aromatic — and you would never miss the butt…
Mint Julep Peaches
There's something about mint juleps that I associate with the deep heat of midsummer. I have to say this association is an entirely literary one: I've never sat in the wilting sun drinking a mint jule…
I have made this more than once and it is summer heaven. Perfect combination of soft flavours and textures finished with the freshness of mint. Go ahead and try, you won't be disappointed.By ms pavlotta
Toasty Olive Oil Granola
I mean no disrespect to Andy’s Fairfield Granola in the slightest when I say that this slightly plainer version is the granola I make and eat and savour the most these days. It has no dried fruit in i…
I make this all the time and it's delicious and people always ask for the recipe - great to have something where you know exactly what is in it - lovely with Greek yoghurt and raspberries.By allcannings
Guest recipe
African Peanut Stew
My mum spent many summers in Sierra Leone, where her dad comes from, and this peanut stew was one of her favourite dishes. She usually had it with chicken, but when I made this plant-based version for…
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Aubergine Coconut Rice
I love aubergine — it has such an amazing flavour if you cook it properly, and this delicious all-in-one meal is the perfect example of well-prepared aubergine combined with the usual basic spices. Th…
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Aubergine with Nigella and Poppy Seed
This is a Rolls-Royce of a dish. Poppy seed and mustard seem to dive straight into the endorphins. I implore you to please master ground white poppy seeds, as they are one of those Indian kitchen secr…
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Autumn Salad: Beetroot, Fig, Blackberry, Radicchio and Hazelnut
This doesn’t just taste of autumn, it looks like autumn on a plate. The burnished plum colours come together with depth from the beetroot, brightness from the quick-pickled blackberries, sweet musky f…
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Avocado with Sesame Dressing
This sesame sauce is one of the classics of Japanese home cooking, and can be used to dress up any simply blanched or raw vegetables. My grandmother would usually do this with spinach. It’s also delic…
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Barbabietole alla Scapece - Beets Marinated in Vinegar and Mint
This is a remarkably hands-off approach to preparing beets; aside from making sure they're very clean before you cook them, there is no prep needed. The beets' skins are nutritious. Healthy greens are…
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Beet Wellington
Boot the beef for some beet! Serve with your choice of good old gravy.
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Beetroot and Cumin Fritters With Horseradish and Dill Yoghurt
These little fritters are bursting at the seams with flavours, and the herbaceous horseradish yoghurt tops things off very nicely. A punchy zesty sauce is perfect with any fried food, lighting the pal…
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Bento Burgers
These Japanese vegan snacks are made with cooked rice pressed into the shape of buns, crisp on the outside, with savoury spinach inside.
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Bolani - Stuffed Flatbreads
Bolani are moreish hand-rolled flatbreads, stuffed with various fillings, then pan-fried golden brown and crisp. Bolani are typically made with family and friends, and eaten straight off the tawah, a…
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Bulgur Pilaf with Chickpeas, Aubergines and Tomatoes
This rich Levantine combination is immensely satisfying, with layers of flavour and aroma. The optional halloumi cheese makes it a meal in itself. As with anything cooked with oil, leftovers can be ea…
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Burnt Spring Onion Oil Noodles
Spring onion oil noodles (葱油拌面) are deceptively moreish, yet quick and easy. Somehow, frying spring onion (scallion) in plenty of oil until almost burnt, and then adding a touch of soy and vinegar, cr…
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Caramelised Fennel with Orzo and Saffron Water
This vegan main is very striking, thanks to the golden saffron water that gives everything a majestic golden hue. As with anything saffron-related, a little goes a long way. Serve this with a side-of-…
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Cauliflower Larb
Larb is originally from Laos but also popular in the northeastern and northern regions of Thailand. Traditionally a meat salad seasoned with fresh herbs, this vegan version features finely chopped cau…
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Chickpea and Blistered Tomato Stew
This is perfect alone as a speedy lunch, or it can be served with crusty bread or your favourite grain for something more substantial. It is such a versatile recipe; try some different beans, vegetabl…
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Chicory and Blood Orange Salad
Putting fruit in a salad may seem a bit retro but, don't worry, this salad looks beautiful and is ideal as a light winter first course when you're heading towards a rich meaty main. A squeeze of lemon…
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Crispy Rice Salad with Crunchy Green Vegetables and Salted Cashews
This salad has a lot of character. It utilises leftover rice in the most wonderful way, creating a lively textural dynamic: spicy and crispy but with nourishing heart from the kale. I love a dish that…
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Fire Breads with Tomato, Extra-Virgin Olive Oil, Garlic and Basil
These delicious things are stuck between realms. They’re not flat breads as we know them — they’re something else. Once you’ve shaped the dough, you bake it over a hot fire. It doesn’t take long, part…
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Fonio with Spiced Roast Pumpkin and Pine Nuts
Fonio is a West African ‘superfood’. It’s cultivated from two species of grass with small grains. It’s extremely nutritious with a very favourable taste. It’s gluten free and high in dietary fibre. Th…
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Fruited Focaccia with Plums, Cherries and Lemon Thyme
This one is for my mum. I spent years of my childhood standing by her side in the kitchen when I was growing up. She leans more towards the savoury side of life, and when she does eat something sweet,…
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Garlic Soup
In Eastern European culture, garlic is a sacred ingredient, revered for its miraculous ability to heal and protect both body and spirit. The echoes of pagan traditions are still palpable in the region…
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Gio Mak Phet - Spicy Chilli, Shallot and Garlic Oil for Noodle Soups
Who says oil and water don’t mix? All noodle soups benefit from a generous spoonful of Gio Mak Phet, Chilli, shallot and garlic oil. When a dollop of this fiery chilli oil hits the broth, a beautiful…
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Grazia's Tomato Salad
We make this salad exactly how my grandma Grazia used to make it. It’s spicy and sour, and totally addictive. I like to have it with merguez sausages, but it also works really well with fish and seafo…
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Heirloom Tomato Salad with Cacao and Agave Dressing
I originally created this salad dressing for fresh tomatillos, but it is also delicious with tomatoes, especially in the summer when ripe multi-coloured heirloom tomatoes appear in the markets. The dr…
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Jewelled Moutzentra
Various forms of this lentil dish, which you likely know as mujadara, are popular throughout the Middle East; some with tomato, others with just onion, spiced or with herbs. You can think of it as a r…
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Kimchi And Tofu Gyoza
I'm sure you've seen those pop-sci articles about how to spot a psychopath, like how they don't yawn when other people yawn or how they watch Love Island. Well here's another dead giveaway: only psych…
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Kokoro Crunchy Corn Sticks
This pencil-thin snack with tapered ends and a thicker middle tastes a bit like crunchy toasted corn tortilla chips. It is sold in a variety of lengths, from 4 to 24 inches (10 to 60 cm). If you’re ev…
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Mafghoussa
Mafghoussa means “squashed” in Arabic, and that’s because the vegetables are squashed into cold salads once they are roasted. There are different versions of mafghoussa: some are made with tomatoes an…
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Marmite Risotto with Tomato and Crispy Chilli Butter
Some people have big epiphanies, but not me. I had two small ones though. The first was that I don’t like the taste of vegetable stock: use too much and there’s no return. This led to my second illumi…
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Momos - Cabbage and Carrot Dumplings
Momos were a huge part of my life growing up in Bengal, as they were affordable and tasty. I still love making them today, and I eat them until I can’t eat any more!
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Muhammara
It’s important to use romano (long) peppers here as the skins aren’t as tough as on bell peppers. If you can’t get hold of them, use bell peppers, but after roasting, add them to a bowl, immediately c…
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Caipirinha
Refreshing, cool, sweet and festive, caipirinha is Brazil. And if caipirinha is Brazil, then cachaça is our national shrine. Caipirinha is a simple cocktail based on a mixture of mashed lime with suga…
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Chocolate Sorbet with Warm Salted Dates
A very rich, very intense delivery mechanism for dark chocolate, this sorbet cuts out anything that might distract from the chocolate itself, omitting the muffling effect of eggs and cream and keeping…
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Chocolate Hazelnut Pots
This is a 2-in-1 recipe that can be enjoyed warm (the melted chocolate will give a natural heat), or chill overnight for a more set dessert, depending on your mood or the season. Use hazelnut extract…
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Children's Strawberry Jam
I call this jam "children's" because of its simple, unembellished strawberry flavor; with neither herbs, flowers, extracts nor alcohol, this is the classic straight strawberry jam we all know and love…
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Ice Lollies
Both these recipes have deliberately been made quite soothing, so should hopefully be useful if you are dealing with a sore mouth. If you don't have ice lolly moulds, you can use small paper cups and…
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Cekodok Pisang Vg - Banana Fritters with Cinnamon Sugar
This is a popular street-food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats. These fritters are best eaten on the day…
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