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This dip is delicious and speedy to make. I love it served alongside a large chopped salad or with drinks and friends served with corn chips – but beware it does have a garlic kick to it! Butterbeans are a brilliant source of plant-based protein and a low GI carb, and I add some extra sunflower seeds for the healthy oil content. Whiz this up in ten …
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This is a recipe from my new book At My Table, which I am sharing to celebrate Chocolate Week. The pairing of bitter dark chocolate with smooth ground almonds is seductive. When you bite into the centre of a torte, you get a soft, melting and delicious mouthful. By using ground almonds instead of flour, you have a gluten-free dessert that is easy to make …
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Like my chia breakfast pudding this is another breakfast that needs only a short amount of time to prepare the night before. Once done you just leave it to soak overnight in the fridge and by breakfast time it’s ready to eat! Oats are a great source of slow releasing energy. Instead of sugar I use grated apple and dried apricots to sweeten the oats, and the hint …
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These tacos are the perfect example of how vegetarian food can be fast, satisfying, healthy and full of flavour. The crisp warm taco shells are stuffed with sautéed mushrooms, flavoured with fresh thyme and smoked paprika to give a rich base. Then you slide in slices of lime covered avocado and top with sharp crumbled feta. A complete taste sensation! Serves: 2 (makes 4 tacos) Prep time: 20 …
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