This almond gazpacho with grapes has some highly unsual flavour combinations, but the end result is a refreshing summer soup that is served chilled. It is dairy free, vegetarian,…
These colourful and wholesome pick-me-up spring salad bowls don’t even take half an hour! They’re vegan and vegetarian-friendly and packed full of vitamins that you’ll need in the…
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad.…
Print Recipe Creamy potato and spinach chowder Serves: 4 Cooking Time: 45 minutes Ingredients 30ml (2 tbsp) vegetable oil 2 baby leeks, chopped 2 celery stalks, diced 1 small onion, diced 2 garlic cloves, minced 4 medium potatoes, coarsely chopped 1 litre good-quality vegetable stock or water 5ml (1 tsp) dried thyme salt and freshly
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt