This one-pot dish originated in Tunisia and is a great way to use up your end of season peppers and tomatoes
In this video the Kitchen Garden team take you through how to prepare a delicious and warming meal for a cold autumnal day. The following recipe for Shakshuka will serve four people, take ten minutes to prepare and thirty…
A very mild coconut curry, with a nice balance of vegetables and flavours. You can always make it hotter by adding more chilli.
Serve with fluffy rice or naan bread.
SERVES 4 | Preparation time: 20 minutes | Cooking time: 20 minutes
• 2 tbsp coconut oil, or olive oil for frying
• 1 tbsp mild curry powder
A delicious and light vegetarian burger,perfect for enjoying al fresco.
It is really simple to make as you throw all the ingredients in a food processor. No chopping required!
SERVES 8 | Preparation time: 30 minutes | Cooking time: 30 minutes
• 125g/4.5oz red lentils
• 1 large red onion
• 1 egg
• 1 tbsp tomato paste
A lovely cooling and not too sweet dairy-free ice cream, perfect for serving on a summer’s day.
Preparation time: 15 minutes | Cooling time: One hour
• 2 tins full fat coconut milk
• 450g/16oz strawberries, hulled
• 100g/3½oz sugar
1. In a blender combine all the ingredients, except for 4-5 fresh strawberries, and blend until smooth.
You just feel healthy eating this colourful dish, full of textures and plenty of bite.
If you can’t find black quinoa, substitute with regular white quinoa.
Preparation time: 15 minutes
Cooking time: 30 minutes
• 1 large onion, sliced
• 1 head of broccoli, cut into florets
• 2 cloves of garlic, sliced
• 200g/8oz firm tofu
I almost always add a few potatoes to my curries. I like the extra bite they add, and they’re also satisfyingly filling.
Preparation time: 35 minutes | Cooking time: 30 minutes
• 1½ tsp Madras powder
• 1½ tsp turmeric
• 1 tsp curry powder
• 1 tsp cumin seeds, ground in a mortar
• 5 cardamom pods…
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