Each week I get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. It's also zero waste as they take back the packaging it's delivered in! In this blog, I share how I turn this in to lunch and dinner with a few simple ingredients from WeFill. This week is inspired by a recipe from Meera Sodha’s EAST which is a fab cookbook. I love how this meal combines cooked and uncooked fennel. It tastes very different but is bursting with flavour both ways. However, the real start of the show is the giant couscous simply cooked in bullion stock! This is a fancy lunch for two. It’s the salsa verde-esq dressing that takes most of the time but it’s...
This week I’m serving you beetroot dukkah deliciousness. Tis’ the season for this friendly red veg and there was a time when I found it overwhelming, until I discovered this recipe!
The sweet, nutty romanesco is a real treat with the chilli, garlic and tomato sauce. Spice is not my go-to with cauliflower but crispy, cheesy breadcrumbs sure are and they combine to make a sensational plate.
I love kale when it’s roasted and crispy. In this recipe, it is complemented beautifully with the sweet pattypan squash, crunchy hazelnuts and rich, creamy polenta.
