Roast Squash Risotto
A great way to enjoy your Red Kuri squash, with their edible skin, delicious taste and yummy texture – this is one of my staples during our beloved squash season!… read more »
Courgette Pasta
Ingredients: (serves 2) – 1 spring onion (could also use a shallot) – 2 cloves of garlic – 1 courgette – 1/2 a lemon (zest & juice) – 180g of… read more »
Chard and Pinto Bean Stew
Rainbow chard makes this dish beautifully colourful and there’s a lovely warmth from the chilli, ginger and spices. It’s also a great one-pot-wonder for quick weekday suppers which all the… read more »
Cabbage and Carrot Fritters
Ingredients ● 150g green cabbage – finely chopped ● 175g carrots – grated on the coarse side of a cheese grater ● 2 organic eggs beaten ● 100g plain flour… read more »
Rachel’s Pak Choi Kimchi
Ingredients – 300g pak choi – 150g carrots – 11g salt (if scaling up, you will need 2.5% of the weight of the veg in salt) – 1 inch piece… read more »
Thai Slaw Recipe
Adapted from one of my favourite dishes in a Thai restaurant, this fresh and zingy slaw is bursting with colour and flavour! Very quick to prepare, and keeps well in… read more »