Truth be told, I don’t usually like muffins. I don’t feel the need for dessert, I don’t add sugar to things, and the thought of eating something sugary in the mornings is totally alien to me. I am the sort of person who actively enjoys dark chocolate. HOWEVER, these muffins are so wholesome, so flavoursome,…
Category: Cook to impress
They never need to know
Quinoa, chickpea, avocado, walnut and tomato salad with turmeric lemon mustard dressing.
This is kind of like a tabbouleh, but without the fresh herbs and fine chopping which are characteristic of a real tabbouleh. By all means, add in fresh herbs if you have them- but the combination of ingredients here make a delicious, oil-free, summer bowl of goodness which will give you bags of energy. Serves: 2…
Chickpea and apricot tagine (vegan+gf)
Proper tagine has one of the most comforting aromas around, and it’s the kind of meal I could eat over and over again. This is perfect for batch cooking, and reheating with fresh flatbreads or fluffy cous cous when you’re in need of some comfort food without the guilt. I don’t put honey in this,…
Wok-fried greens
This recipe is inspired by the Wagamama version of this dish, which can be easily adapted to feature whatever leafy veg you have at home. I used bok choi, and instead of tenderstem brocolli I used chopped up chunks of fennel, which I found at a nearby market. It adds a distinctive aniseed-like kick to…
The Juggling Chef 