Vegetarian & Vegan

Mushroom faux-gras

A creamy, yet crumbly, jelly… perfect for slicing and spreading on truffled baguettes, crispbreads (or Ryvita thins in a pinch) or just on hot buttered toast for the after-party.

A Simple Thai-style Salad

I love this salad – it’s light, healthy, chock full of whatever is in your fridge, and tastes brilliant! Until recently, I was not a fan of salads (or tofu, more on that later). I found them bland, uninteresting, and they screamed “health food”, which is really not my thing. But…

Spinach & Feta Filo Pie

Spinach & Feta Filo Pie

I love the gooey, cheesy filling of this pie almost as much as the crunch from the Filo crust. It comes together fairly quickly, and uses only one (ovenproof) pan, making it a perfect weeknight meal. This is inspired by a Jamie Oliver recipe where he whips up a four-course…

Baked Greek Salad

A very simple salad, which looks more like it took more effort simply because its baked! I don’t love the sharpness of fresh tomatoes, but the husband loves Greek salad – this is a happy compromise. All you need is an ovenproof dish, and about 20 minutes to spare (really,…

DIY dinner : Vietnamese Paper Rolls

Vietnamese rice paper has to be one of my favourite “containers” for food. It’s a bit fiddly to work with initially, but once you get the hang of it, it’s a wrap 😉 The basics are just this: some veggies, preferably with crunch; protein; a paste, to brush on the…

Lentil & Chickpea “Burgers”

These “burgers” are chock full of lentils and chickpeas, and they’re baked, making them super healthy. When making vegetarian burgers, I skip the bun entirely – otherwise it quickly becomes too stodgy to eat. Adapted from Heidi Swanson’s Super Natural Cooking. If you don’t already, you must follow her blog, 101…