Beetroot borani with goat’s cheese and baked beetroot leaf crisps
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Beetroot borani with goat’s cheese and baked beetroot leaf crisps

This recipe was first published on Rubies in the Rubble’s brilliant blog. Check out Rubies’ tasty chutneys all made using surplus veg that would otherwise be discarded. You can read more about Rubies, their model and priorities here.  This vibrant beetroot and yoghurt dip is a super nibble that can be used as a starter, as part of … Continue reading

Fig, walnut and honey brownies made with parsnip
Autumn | Baking and puddings / In season

Fig, walnut and honey brownies made with parsnip

These fudgey brownies bring together some of my favourite ingredients (figs, walnuts, honey, chocolate). They also have parsnips in. I am not the parsnip’s biggest fan. When they’re a component of a roast dinner, I tend to plump for ‘just one, please’. I don’t know what to make of them. They’re sweet but (usually) covered in … Continue reading

Black bean and chocolate chia seed cookies
Store cupboard | Baking and puddings

Black bean and chocolate chia seed cookies

A couple of weekends ago, A. and I had a cookie bake-fest. Seriously, there were plates stacked with cookies covering the table – much to my delight. One recipe we tried out (with only a couple of changes) was the wonderful Jennifer Medhurst’s black bean chia chocolate cookies and it didn’t disappoint. The cookies were soft … Continue reading

Veggie bean chilli with fresh guac, coriander yoghurt and corn
Store cupboard | Meals

Veggie bean chilli with fresh guac, coriander yoghurt and corn

Chilli’s a great, versatile dish that always tastes great whatever (probably inauthentic) ingredients you choose to chuck in. My recipe uses a pile of veg including sweet potato, courgette and celery as well as red kidney beans and chickpeas. Smoky chipotle chillies sit happily alongside dark chocolate to create a rich and warming flavour. The guac and … Continue reading