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…

Miso Aubergine 🍆

This is a delicious and indulgent way to eat aubergines. I love the meaty, umami taste which the sauce gives, and the rich, sticky, chewiness that roasting process creates. The only downside is that one aubergine isn’t always enough! Here I served it with my wok-fried greens, and it would be nice with rice on…