The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
The vegan tacos were demonstrated by MIH Chef Mauro Strumendo and Raha Eskafi at Vegan Life Live. The flavoursome taco filling is made with tofu, walnuts and maple syrup and topped with pico de gallo and plant-based sour cream.
These Ultimate Vegan Hot Dogs were demonstated on stage at Vegan Life Live by MIH Jordan Bourzig and Sukhin Tye. The hot dogs are toped with mustard seeds and toasted hemp seeds & a drizzle of beetroot ketchup for that American-style “dirty” hot dog.
This is a recipe from The Heartbeet Kitchen, a community cookery school in Stellenbosch, mentee in our Global Plant Kitchens Programme. Chakalaka is a beloved South African vegetable relish which originated in the hostels and townships surrounding Johannesburg when Mozambican mineworkers leaving their shift, cooked tinned produce such as tomatoes and beans with chilli and spices to resemble the spicy flavours from home. There are now several versions, and each family seem to have their own favourite. Some folks add tomatoes or cabbage, the levels of spiciness also varies according to personal preference.
A creamy chickpea curry, infused with Caribbean spices and full of flavour. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
These pulled banana peels are a mindblowing zero waste hack packed with umami flavours using soy, paprika and garlic.
Caribbean stews provide a great way to incorporate a variety of foods with different nutritional benefits. Including ground provisions (foods that grow in the ground such as sweet potatoes and yams) to herbs and spices native to the islands.Traditionally, a stew would include a milk such a coconut milk to add that creamy thickness, however with the rise in conditions such as diabetes amongst many individuals from these cultural backgrounds, many are looking for alternatives to create dishes that provide the flavours that they are custom to with additional benefits to manage their health. Oat milk provides a great alternative to these traditional cooking methods. Big ups to Chef Sharon Gardner for this delicious recipe.
Mac n cheese is the ultimate comfort food at any time of year. In winter, it hits an even sweeter spot. This veg-boosted twist offers the same look and texture, to my mind, as boxes of Kraft did when I was a child growing up in America. We ate a lot of amazing homegrown food cooked from scratch, but there were also plenty of packets and boxes such as Hamburger Helper and crinkly foil-wrapped parcels of bone-dry waves of ramen noodles with their tiny sachets of salty seasoning. This mac dishes out a rich lick of nostalgia, but, to go with it, there’s a delicious dose of immune-boosting nutrients, too.
The celeriac swap for corn tortillas – trust me, it’s not a gimmick, the humble root truly makes a phenomenal canvas for all your filling flavour – means you can happily double the amount of tacos you normally eat as the base is so light, yet deeply rich in flavour. It’s the perfect way to indulge in a diversity of foods, which is one of the key bits of advice for maintaining a healthy microbiome, the epicentre of human health. As well as a happy tummy, you’ll have tap-dancing tastebuds, as these tacos are out of this world.The key to a great taco is to layer in the flavours, but don’t overfill it.
This easy to make dish, served as a main by Iranians and Afghans alike, can also serve this as an impressive appetizer. Mana, who taught an incredible masterclass for us, said she loves enjoying this soft, melt-in-your-mouth dish with some fresh Barbari bread. The flavours are layers of sweet, caramelised onion & garlic, a little spice, roasted tomatoes, aubergines, vegan garlic yoghurt, topped with dried mint. This method is more akin to Afghan style than Iranians, the latter of which will often mash the aubergine & mix it with the yoghurt.
A delicious and a-peeling twist on the classic Vietnamese sandwich. Recipe developed by our teacher Vivianne Pontes.
Celebrate Good to Grow Day with this beautiful looking table centrepiece which uses up some seasonal vegetables! Why not Spring into action and grow your own vegetables?😍 🌱 by @sliceofnav.
This recipe is by the amazing Rebecca Ghim. Rebecca grew up in Gwanju - a town famous for its kimchi-making even amongst South Koreans. This is one of her favourite ways to eat kimchi, and make use of that super healthy, umami kimchi juice too. We love fermented foods and hope you enjoy it too! 🤗Rebecca is the founder of zero-waste kimchi brand, @the.ferm.london and is doing great things with food, tradition, and sustainability.
The dish is a reinterpretation of the 'Maafe', a beautiful African stew with butternut squash, sweet peppers, juicy tomatoes, and peanut butter - cooked by our Chef Jordan at the Made In Hackney Community Meal Service. "In France we have a lot of African influences in the food culture. The first time I ate it was at a dinner party of my parents friend's who are Half creole and Senegalese," says Jordan. Enjoy it!
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
These delicious recipes are by our ambassador Dr Rupy from his February 2023 released recipe book COOK. Express Vegan Dinner party you say? If you're cooking Dr Rupy - we're definitely headed over.
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
The humble swede gets the David Bez elevation treatment to maximum effect. This root veg isn't always everyone's favourite but try this and have your mind and taste buds blown! David likes to build dishes around a protein, a centrepiece vegetable and an incredibly flavoursome sauce. This stellar recipe is from his cook book Vegan Love.
This comforting and satiating dish ticks all the boxes. Wholesome, flavoursome and healthy with no compromise on flavour - it's a chef David Bez special to be sure. David likes to build dishes around a protein, a centrepiece vegetable and a flavour packed sauce - and we can't get enough of his stunning plates.
This delicious recipe comes from chef, food explorer and author David Bez stunning recipe book Vegan Love. David cooks by focusing on different elements of a dish - a protein, a centrepiece vegetable and rich sauces to elevate. This aubergine dish is a umami packed delight. Cook it today!
Don’t let those halloween pumpkins go to waste after your celebrations. Make this delicious and colourful curry, recipe by Chef Jordan of our Community Meal Service. The sweet nuttiness of roasted pumpkin is such a tasty autumn treat. With the addition of tart rhubarb, apple and sweet mango, this curry is a perfect warming supper packed with flavour after an evening of tricking or treating!
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena to celebrate Black History Month
One of the foods that best combines low glycemic index with high satiety index is crazy banana meat, or crazy banana, or crazy banana peel says Food researcher Vivianne Pontes!
A delicious egg free quiche which you can decorate with veggies and enjoy on a picnic in the sun! Recipe by our social media assistant Nav.
Try out this simple but tasty jackfruit coconut and butternut suash curry. Recipe by our social media assistant Nav.
In Mexico, Carnitas means pulled meat. Originating in the region of Michoacán, it translates more specifically as ‘little meat’ and is a dish served on its own with salsa and sides. The filling can also be used for tacos, burritos, or enchiladas. Jackfruit delivers a 'meaty' texture and when mixed and marinated in the traditional Carnitas herbs and spices it helps you serve up her version of a flavoursome Carnitas. This recipe is by plant-based chef and nutritional therapist, Bruna Oliveira.
This recipe is from the amazing "Plant based cooking for hormonal health" class with Rohini and Dr Nitu Bajekal and is also in their new book Living PCOS Free. Minimally processed or whole soya is a great addition to our diet and is suitable for all ages. Relatively unprocessed soya products are better such as edamame beans, mature soya beans, tofu, tempeh, soya curls, miso and natto with soya sausages and soya meats best reserved for occasions. Aim for two daily portions of minimally processed soya foods. These soya foods are naturally rich in isoflavones, compounds that have oestrogen-like effects. These are also rich in iron, potassium, B vitamins and protein and have been shown to help with weight management. Soya has been shown to help reduce hot flashes in the menopause and is beneficial for PCOS and fertility.
Andi Oliver came to our meal service and cooked with us an amazing meal of fried plantain topped red lentil dhal & white sweet potato fritters.Servings 3-4 people | Prep Time – 25 minutes | Total Time – 1 hour 50 minutes
This is a great way to use up veggies in the fridge. Also it’s gluten free! Chickpea flour (some people know it as gram flour) is easy to get from most Turkish shops and bigger supermarkets.
This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
This flavour packed dish comes from Ottolengi restaurateur and chef Sami Tamimi's stunning Palestinian cuisine celebrating cookery book Falastin. One Friday night in Febuary 2022 Sami cooked this dish for a special Made In Hackney class with 100 people joining from around the world. All agreed it was delicious.
This delicious curry created by chef Flo Francis is a favourite at our community meal service. Rich, satisfying and deeply comforting - we guarantee it will be a repeat performer on your hob! Enjoy. Photo by Casey Lazonick
This flavour packed dish comes from Ottolengi restaurateur and chef Sami Tamimi's stunning Palestinian cuisine celebrating cookery book Falastin. One Friday night in January 2022 Sami cooked this dish for a special Made In Hackney class with 150 people joining from around the world. All agreed it was delicious.
Culinary force and food anthropologist Toni Rands aka Honey Child reps for Southern American and diaspora culinary cuisine over in Tasmania, Australia and has blessed us with this Mac & Cheese recipe based on her original non-vegan version. Check out the blog she wrote for us about this iconic dish’s 1790 origins. Enjoy!
This dish by Duchess Nena was a huge hit in her debut West African cookery course for Made In Hackney and continues to be so today! It is a Ghanaian tomato-based okra stew enjoyed with fufu made from unripe green plantain.
Duchess Nena introduced many cooks to attieke for the first time on her debut West African cooking course with us and it was a huge hit. It is a type of couscous made from fermented and grated cassava. It originates from Cote D’Ivoire but is enjoyed by people in most West African countries. It is complimented beautifully by a simple veg stew.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. Egusi is commonly consumed across Nigeria. The main ingredient in Ofe Egusi is the melon seed known as egusi. This is roasted and ground before use. Egusi is healthy and rich in multiple nutrients such as Vitamin-B1, B2, B6,B9,Protain ,manganese, magnesium, zinc, iron, copper, etc. However, it is rich in omega -6 fatty acids, which must be consumed in moderation to gain benefits; apparently too much consumption of omega -6 fatty acids may become counterproductive on one’s health. As egusi is high in fat it is best cooked with little oil of choice.
A delicious and authentic Goan tofu curry by our fabulous teachers daughter and mother duo Aman & Sandeep from The Nourish Kitchen.
This nut-free nut roast, bursting with umami flavours, is actually made with seeds which are more affordable. This next-level roast is topped with a mixture of sliced parsnips and cranberry sauce. If you want to make a nut roast, feel free to substitute the seeds for nuts of any variety. Recipe by Steve Wilson.
These savoury pancakes are simple to throw together and require only a handful of ingredients. They’re great if you have leftover sauces that need using up. They’re made with both wholemeal and split chickpea flour so they’re filling, contain more protein than pancakes made with “regular” flour as well as plenty of other vitamins and minerals.
This is a traditional South Indian stir fry and a delicious way of using up banana (or plantain) peels. It is best done with organic banana peels, but for non-organic bananas, you can soak the peels in 4 parts water and 1 part apple cider or white wine vinegar for 20 minutes before rinsing to remove any pesticide residues. Our teacher Hannah Walker cooked this dish for food waste warrior Max La Mana's BBC Earth series and totally blew his mind!
Sweet, zingy and pretty simple to make. What is there not to love about this dish created by Niki Webster from Rebel Recipes.
Wow - the humble carrot is given a tandoori make over to sensational effect by master chef Niki Webster over at Rebel Recipes.
Butternut squash reimagined! This dish is a perfect combo of sweet roasted root veg and crunchy slaw all wrapped up in a pancake folded taco style. What more could you want from a meal? Thankyou Niki Webster from Rebel Recipes for this gorgeous creation.
Charred cabbage - it's a thing, a really rather tasty thing actually. This divine version was created by Niki Webster, our pal and creator of the stunning Rebel Recipes food blog.
Delicious, hearty dish from our amazing friends at The Cook and Him using British grown grains from the fab Hodmedods!
Sunshine in a bowl right? So easy to make, and comforting to eat - this incredible recipe is from our friends over at The Cook And Him.
Cooked pasta shells filled with split peas and homemade pesto baked in a tangy tomato sauce. Recipe genius from our friends over at epic vegan and veggie food blog The Cook & Him.
These garlic mushroom stuffed sweet potatoes also have creamy fava beans, herbs, spices, and veggies all crammed into crisp baked jackets!
An egg free omelette? Wow. This tasty chickpea flour omelette is a recipe collab between our Sarah and the gorgeous Roxy and Ben from So Vegan. Make it for lunch now!
This banging vegetable crumble recipe was conceived by our chef Steve and our founder Sarah for Jamie Oliver's new Veg focused TV show Meat Free Meals. It's not only delicious but uses nutritional yeast or 'nooch' as it is nicknamed to create the cheesy taste and was the first time Jamie had used this plant-based staple in his cooking. The filling in the TV show was purple as we used beetroot as one of the root veg. This gorgeous version cooked, styled and photographed by our friends at Sustainable Kitchen and Clive Sherlock Photography uses pumpkin, carrots and squash, hence looks orange! When you make it for tonight's dinner - what colour will yours be?
A plant-based take on the classic tuna sweetcorn sandwich filling from our ambassadors We Are So Vegan. When pressed with a fork the chickpeas create a tuna like texture - genius. Super tasty, easy to make and keeps our fish in the sea. Try it today.
This is a simple but delicious recipe for carrot lox - the groovy vegan take on a smoked salmon bagel using carrots instead of our fish friends. There's loads of different recipes for carrot lox online - some crazy complicated. Our founder Sarah stripped back the nonsense to give you this delicious recipe. Enjoy.
This easy one dish is a guaranteed crowd pleaser. This recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Making your own version of this takeaway favourite is much easier than you think! Just as quick as your local takeaway and a whole lot cheaper! This recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Everybody loves baked beans right? Get involved with this DIY version of the classic tinned "dish" with recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Jackfruit is the largest tree-born fruit in the world, weighing over 100 pounds! It's easy to get hold of canned now from most supermarkets or health food shops. This recipe is loaded with BBQ flavor and chewy textures. Use as a meatless option in any of your favourite BBQ recipes, or try here with our mango salsa and refried bean recipes. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A firm favourite at our cookery classes and sure to be with the whole family. You'll be surprised how easy, cheap and delicious homemade pizza can be. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This slow cooked dish is the perfect mix of veg, spices and fruits. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This recipe is a healthier,faster and cheaper alternative to a takeaway favourite. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A timeless Caribbean recipe best served with Rice 'n' Peas. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This slow cooked salad brings out the squash and red onion's natural sweetness. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A nutritious, protein packed and tasty brunch dish.
Anna Jones is a Hackney-based cook, writer and stylist, the voice of modern vegetarian cooking (often with vegan options) and the author of the bestselling 'A Modern Way to Eat', 'A Modern Way to Cook' and 'The Modern Cook's Year'. The carrots, turmeric and pink radish pickle in this dhal make it a vibrant colourful bowl, served with poppadoms scrunched into shards over the top for a welcome bit of crunch.
A hearty Caribbean style Ital curry that goes perfectly with rice and peas.
Simple but delicious creamy mushroomy goodness from MIH teacher Melissa St Hill of The Bare Scientist.
Well posh and nutritious take on beans on toast from the divine food blogger Melissa St Hill of The Bare Scientist.
Thanks to our supporter and friend Deepa Devlukia of blog Girl Boy Food Baby for this delicious 4 layer salad recipe that gets the tastes buds firing whilst also being extremely healthy.
This is tofu done good, really good, by the fabulous conscious parenting coach and vegan food blogger Deepa Devlukia of Girl Boy Food Baby. Enjoy!
The rich broth is made by roasting the late summer's mushrooms and combniing them with two ferments to make a delicious and hearty ramen bowl. Mushrooms are one of nature's most delicious foods, and they are used here to make a deep-flavoured broth. The kimchi adds a spicy nutritious kick, and the tempeh a source of vegan protein.
This delicious pie is simpler to make than you might think. A crunchy and flavoursome crust with a sweet golden veg filling. Recipe created by the fantastic Melissa Saint Hill - nutritionist, scientist and chef.
This rich aromatic curry recipe was created by nutritionist, scientist and chef Melissa Saint Hill (find her on instagram @the_bare_scientist). It's bursting with flavour, goodness and plenty of colour!
This recipe of our teacher Sharon was described by our ambassador Rachel de Thample as "one of the tastiest things ever - it blew my mind." If Rachel says that, you know it's real good.
This is a lip smacking sandwich from the Wicked Healthy chefs brothers Chad and Derek Sarno. We heart it.
Naughty but oh so nice! These amazing creations come from our teacher and all round cheese mistress Ellie over at Kinda Co. Thankyou Ellie!
Young braised jackfruit has been hailed as the ultimate vegan ‘pulled pork’ and has a similar texture, except it’s lighter and fresher. This recipe is brought to you by the amazing vegan chef and recipe writer Kali Hamm.
This dish was made in the kitchen by our young carers from Action For Children with our brilliant teacher and chef Mark Breen. They smashed it and even ate all the veggies. This is a real crowdpleaser.
This stunning recipe from The Wicked Healthy Cook Book by chef Chad Sarno uses banana blossom - the new all natural vegan meat substitute on the block. Chad says he learnt to make it in the Philippines while revamping a menu for the Farm at San Benito. Nice work if you can get it Chad. We appreciate that the star ingredient is not very local - but sometimes you've got to try these things - and banana blossom sounds too intriguing to resist.
In 2017 Steve Wilson joined forces with Made In Hackney community class teacher Jah Spirit on a Ital food class – ital being the term used by Rastafarians to refer to their unique brand of wholefood, vegan Caribbean cuisine. Steve loved the ital stew Spirit made (which also happens to be gluten free and consist of 4 of your 5 a day – or 10 a day as we like to say) and with this recipe pays homage to our wonderful class leader who sadly passed away in 2018.
Ohh get you with all those fancy words in the recipe title. This Middle Eastern inspired recipe comes from our pals over at Make Kit – the UK’s first veggie and vegan recipe bag social enterprise! Their co-founder and MIH cookery teacher Steve Wilson says about the recipe, “2017 was a game changing year for cauliflower. The humble cauli’s image went from a soggy side to becoming the alchemist’s dream ingredient. When roasted, it’s sweet, nutty, yeasty richness really gets a chance to shine. There’s also an element of theatricality to the cauliflower being served as a roasted centerpiece, with its burnt smoky edges and incredible Fibonacci marbling.” Yeah he said Fibonacci. We googled it to. But anyways – this tastes amazing and only takes 30 minutes to make. Enjoy.
This tasty recipe is a collaboration between recipe kit social enterprise Make Kit (https://makekitfood.com/) and vegan street food chef Joe Bradley. Make Kit challenged Joe to make a version of the French classic Boeuf Bourguignon that can be cooked by a non-professional in 30 minutes.This is the result! And mighty tasty it is too! It also includes 3 of your 5 a day - or 10 a day as we like to say at Made In Hackney.
This recipe is well tasty! Created by Make Kit – the UK’s only plant-based recipe kit social enterprise co-founded by MIH cookery teacher Steve Wilson – it contains 3 of your 5 a day – or 10 a day as we like to say at MIH.Melanzane alla parmigiana is a classic Italian dish which translates to Parmesan Aubergine in English. The dish tends to contain more mozzarella than parmesan but can be made in a multitude of different ways. This parmigiana is made with a creamy homemade plant based mozzarella, made from cashew nuts that are soaked overnight, washed, and blended until smooth. Yum.
Creator of this super healthy salad Ceri Jones says, "This buckwheat salad recipe is a versatile base from which to build hundreds of variations. Try different vegetables, grains or legumes in the same proportions til you hit on your favourites."
Our teacher Ceri Jone's take on Mauritian chilli cake snacks (gajacks), but baked instead of deep fried. They are naturally gluten free and vegan. Yes please.
Made In Hackney's Sarah can never get excited about leeks. Wait! Maybe this recipe from our cookery teacher Ceri Jones can change that. It looks and tastes delicious. Bring on the leeks.
Made In Hackney teacher Ceri says about this dish, "Rhubarb Khoresh with Chickpeas & Chard is a Persian style vegan stew using the best of spring's seasonal British produce. Serve with coconut yoghurt, lime and brown rice or a wholegrain flatbread." Yum.
This delicious recipe comes from our ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen.
This satisying and quick recipe comes from our ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen.
This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process.
We teamed up with the lovely Bosh! fellas to create this epic bangers and mash recipe with a 'no-pigs in blankets' aubergine facon! Banging. Literally!
This is a Caribbean style Ital feast from MIH founder Sarah. She learnt to cook in Jamaica as a reggae journalist and loves to cook hearty, Caribbean dishes - like this.
Get the party started with these Mexican fiesta favourites!
Who doesn't love a good hearty burger? These plant-based patties are simple, thrifty and delicious.
Hearty, tasty and filling - a great comfort dinner.
Brighten up your bowl with this radiant beetroot soup smoked with bay branches, which grow wild all over the UK. The smoking process is a great way to cook root vegetables quickly whilst adding tonnes of flavour!
The nettle and hazelnut pesto in the gnocchi mixture not only adds flavour, colour, texture and nutrients but it also stands in place of the egg and cheese used some gnocchi recipes. The nettle can be swapped for alternative seasonal wild greens at other times of the year.
This super cute and tasty recipe and photograph comes from Made In Hackney supporter and amazing vegan blogger and supper club chef Eleanor Brown from Kind State Of Mind. Be sure to check out her amazing blog - and enjoy these pies. We sure did.
Vegan camembert??? YES! This insanely delicious recipe and photograph comes from Made In Hackney supporter and amazing vegan blogger and chef Eleanor Brown from Kind State Of Mind. We know you'll enjoy it as much as we did!
This is a healthy and versatile recipe - Use it while entertaining, as a quick starter before dinner or to take into work for lunch.
A fragrant, warming dish. The tofu is a creamy and nutritious alternative to paneer in this dish. Try it with rice, naan bread or roti.
A hearty and wholesome stew, full of earthy wholegrains and root vegetables.
A simple and satisfying classic. Great for kids. Why not get them to help you make it?
Swapping out minced meat for lentils in this dish gives you a satisfying spag bol which is full of protein and lighter on the wallet.
Comfort food at its best. Serve with steamed greens, as pictured, or by itself.
A creamy and rich curry, perfect for cold winter nights. The ginger, turmeric and garlic can help boost your immune system!
Making your own baked beans from scratch is a great way to impress friends and family. This version has no sugar, glucose syrup or other nasties in. Great for a quick tea or a Sunday breakfast
You can use almost any seasonal vegetables for this dish. The couscous is light, fluffy and takes only 10 minutes from start to finish!
This Chinese-inspired sizzling stir fry, complete with homemade hoisin sauce, is sure to impress. The sweet and tangy sauce is the star of the show!
This lunchbox-friendly salad is quick and easy to make - a great standby. The touch of cumin adds warmth and why not try it with fresh chilli?
