Curried Leek and Parsnip Soup (Gluten free) (Vegan)

Lightly curried, this Leek & Parsnip Soup is warming and absolutely delicious. Made with coconut milk and vegetable stock, this soup is silky and creamy. Its gentle yellow glow will… read more »

Jerusalem artichokes stew with winter roots, pak choi and coconut milk

                          Serves: 4                               … read more »

Easy Roast Root Curry

I have recently discovered this simple technique, thanks to a wonderful book – The Green Roasting Tin by Rukmini Iyer. You roast your veg in the oven with the spices,… read more »

Cauliflower and Parsnip Soup with Pak Choi and Mushrooms Stir Fry

Makes: 3-4 bowls                       Prep and Cooking: 30 minutes   Ingredients: 1 medium sized cauliflower 1 medium sized parsnip 200g pak choi or red cabbage 150-200g mushrooms Half medium sized leek… read more »

Christmas Tapas

  Portobello mushrooms stuffed with squash puree Steam the squash. Mash it with olive oil, salt to taste, cumin, soy sauce, garlic and grated cheddar cheese. Season the mushrooms with… read more »

Brussels Sprout, Walnut & Raisin Stir-Fry with Parsnip Mash

Serves: 2 as main, 4 as side              Prep and Cooking: 30 minutes Ingredients: 150g potatoes 300g parsnips 200g carrots 300g Brussels sprouts 1 leek 2-3 garlic cloves juice of ½… read more »