It’s that time again! when Zucchini plants go nuts and we’re overrun with fruit that turn into marrows over night. This chunky spiced Zucchini chutney is a great way to use your excess produce and a super way to bring veggies into a daal meal, or lunchtime sandwich.
If you like a piece of Christmas cake with a cup of tea, or your evening dram over the festive season and time got away on you – here’s an easy recipe that’s ready in 3 days. Suitable for vegan, fat free, and gluten free choices – it’s a winner in our house.
Transform the humble, nutritious broad bean into a delicious complement to this smoky eggplant & pea curry.
When the limes are flinging themselves from the tree, bursting with juicy flavour and a neighbour harvests a carrier bag full of fresh coriander for you to rescue it from seeding – there’s a delicious hummus waiting to be created!
I love it when a recipe makes itself through produce and situations that just eventuate when I get in the kitchen. This one was born when I lived in East London doing my Intensive Care training, short on cash, and surrounded by good, cheap Indian grocery stores with surprisingly hot chillies this particular day!
If you’re feeling the effects of different, or excess foods and drinks that tend to come with social, holiday, and away from home times; this simple tempered daal recipe is a great soother, cleanser and reset for body-mind-digestion.