Literally translated this means “potatoes from the baker” and is a centuries old recipe. This is such an easy side dish and pairs fantastically well with meat.
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I used to shy away from making risotto assuming it was too complicated but it really isn’t. This mushroom risotto is great for meat-free Monday, uses only simple wholesome ingredients and with a little patience when cooking.
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There is no substitute for proper gravy. If you buy a ready made gravy, there can be so many preservatives in them. A lot of people think that making gravy is challenging but I have a simple recipe here for a delicious gravy that doesn’t even need the meat juices although they do add fantastic flavour if you have them.
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Yes it’s summer but I don’t care, I love this soup. This is a soup you can drink all year around. It is so full of goodness. The roasted vegetables give it such a great flavour.
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I love to use white beans in soups because they provide a great natural creaminess not to mention the added protein they also provide. They work really well in this recipe with the sweetness of the parsnips.
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I have always loved pea soup. It can be so filling and nourishing. With 14g fibre and 15g protein per bowl, it really packs quite the nutritional punch. My organic vegetable stock provides a great flavour base.
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