This soya bean and spring onion salad fits nicely in a bento box or goes well with Japanese food. Perfect for picnics, parties, trips etc.
Ready-made gnocchi is widely available in supermarkets and useful to have in your pantry for quick and easy meals, particularly if you have some lovely precooked sauce in the fridge ...
This balsamic edamame and tomato salad is ideal for summer garden parties, picnics, BBQs and so on. It’s easy to make, vegan and healthy.
These vegan harissa chickpea turnovers can be served warm or cold. Also, the filling can be made well ahead and kept in the fridge until you're ready to bake. They ...
This lemon and almond quark cake is based on the traditional German crustless cheesecake. Instead of semolina I used almond flour; instead of sugar I used Stevia. So the cake ...
These crispy sesame falafels are ideal for parties or weekend family meals. They are gluten-free, vegan and really yummy. Serve with salad and or flatbread and sauces of your choice.
You can buy good quality ready-to-cook ravioli in most supermarkets which only take a couple of minutes to cook. There are vegan and gluten-free versions too, with all sorts of ...
Making lasagne can be time-consuming and it requires many dishes (for the filling, the white sauce and the baking). However, if you make the filling ahead and use yogurt or ...
This tomato and edamame salad goes well with Japanese-style grilled fish, meat or tofu. It only takes 5 minutes to make. It’s vegan, healthy and really tasty too!
This herby roast beef is a classic Sunday lunch dish...
This anchovy and halloumi frittata is a simple, satisfying dish...
This shiitake, broad bean and rice salad is a quick,...
This Mexican-style roast beef stew is a simple and satisfying...
Sour cherry recipes are especially popular across Central and...
Raspberry recipes are especially popular during summer, when fresh...
Over the last few decades, kiwi has become a kitchen...
Strawberries are one of the most loved fruits of late...
Buckwheat has been making a comeback in recent years—but it’s...
