Ingredients 20 g dried porcini mushrooms 2 large red onions 6 cloves of garlic 2 carrots 2 sticks of celery 2 sprigs of fresh rosemary olive oil 1 teaspoon dried chilli flakes 2 fresh bay leaves 100 ml vegan Chianti wine 1 x 400 g tin of green lentils 2 x 400 g tins of quality plum tomatoes 750 g mixed wild mushrooms ½ a bunch of fresh thyme , …
Ingredients 1 teaspoon dried oregano olive oil 2 x 150 g free-range chicken breasts 150 g quinoa 50 g white cabbage 1 large handful of salad leaves ¼ of a pineapple 50 g natural yoghurt 1 fresh red chilli DRESSING ½ an avocado ½ a bunch of fresh coriander , (15g) 2 tablespoons pickled jalapeños 2 limes SHARE THIS RECIPE Method Combine the oregano in a bowl with 1 to …
Ingredients 150 g frozen peas , broad beans, or edamame beans 1 heaped tablespoon self-raising flour 1 preserved lemon ¼ teaspoon cumin seeds 6 flatbreads 60 g shelled unsalted pistachios , (optional) 100 g soya yoghurt hot chilli sauce SALAD PICKLE 1 pomegranate red wine vinegar extra virgin olive oil 1 red onion 1-2 fresh mixed-colour chillies 1 cucumber 1-2 mixed-colour carrots 1 bunch of fresh mint , (30g) HOUMOUS …
Ingredients 1½ red onions 200 g mixed mushrooms 100 g rye bread ground coriander 1 x 400 g tin of black beans olive oil 40 g mature Cheddar cheese 4 soft rolls 100 g ripe cherry tomatoes 1 lime chipotle Tabasco sauce 1 ripe mango 1 ripe avocado 4 tablespoons natural yoghurt 4 sprigs of fresh coriander Method Preheat the oven to 200ºC/400ºF/gas 6. Peel 1 onion, place in a …
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