This Maple Mandarin cranberry sauce is a bit boozy. It's the ideal condiment in a Thanksgiving or Christmas menu. You can serve the leftover with game, cold meats and cheese ...
This coffee and walnut banana bread is dairy-free and if you used gluten-free flour it could be served to those with gluten sensitivities too!. It’s moist, yummy and very easy ...
You can make this mushroom and roasted pepper omelette with leftover or freshly grilled/baked red bell pepper. Alternatively, use preserved pepper from a jar (drained well!). Serve it for lunch ...
This vegan asparagus and bean soup is delicious and delicate soup. It’s ideal as a starter in a dinner party menu, or for a special lunch served with toast or ...
The original coleslaw was vegan as it was made with a simple vinaigrette. Most coleslaw has mayo these days but this can easily substituted with a vegan version. This simple ...
I made these pear and walnut muffins with gluten-free flour and oats, but you can use normal products if gluten is not an issue for you. Furthermore, I reduced the ...
You can serve this griddled asparagus and tomato with Gorgonzola on a piece of toast for a quick and easy lunch - or a side dish with grilled meat and ...
This lentil, fennel and rice salad is perfect for using up leftover cooked rice. I used brown rice but you can use basmati or other types - and instant rice ...
This boozy ricotta tiramisu is made without coffee (and eggs), but has more alcohol than usual. You can use whatever you feel like - for example Amaretto, Brandy, Cognac, Marsala, ...
This miso aubergine dip is a simple, flavour-packed spread that...
This quinoa bowl with sweet potatoes, kale and chickpeas is...
This sardine and pea egg muffin is a simple, high-protein...
This sausage and vegetable casserole is an easy and comforting...
