This BBQ chicken and aubergine stew with broad beans is made with leftover barbecued chicken and aubergine. It has North-African flavours..
hese vegetable filled filo tarts are perfect for vegans and those with dairy issues, if you use plant-based batter for the greasing.
This stuffed Paccheri bake has a Bolognese-like filling, which can easily be vegan, if you use plant-based ingredients. The sauce can prepared in advance and kept refrigerated.
This halloumi and avocado salad is perfect for summer BBQ parties, garden parties and picnics. Add some chili flakes for a spicy version!
This Potato and avocado mash goes particularly well with grilled/barbecued, Mexican spiced meat, such as steak, pork or chicken.
These Tempura fish nuggets are perfect party nibbles or make lovely appetizers at a dinner party. Just add more ice or cold water if you want a lighter version.
Masoor dal is one of the staple dishes in everyday Indian cuisine. This time I added sweet potato and carrot to the pot and made it thinner into a soup.
You can make many easy meals with leftover grilled or barbecued sausages. Serve it with mashed potatoes or on piece of toast for lunch or brunch.
This zingy aubergine and broad beans dip is a zesty version, made in the oven. Ideal for garden parties, picnics, trips and laid-back summer lunches.
You can make these sauteed potatoes with leek with leftover boiled potatoes or from scratch. It’s ideal as a side dish with grilled/fried meat and fish.
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