Teriyaki mushrooms make for a superb quick and easy vegan meal, my version rocks Portobello and Shiitake stir-fried in a homemade sauce.
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Pea, asparagus and broad bean risotto is the perfect spring dish that features a lovely hint of lemon and plenty of parmesan cheese.
Hotch Potch is a gloriously light yet hearty Scottish lamb stew, my version is made with lamb neck chops & is packed with spring vegetables.
Bangers and mash with onion gravy is an all-time British favourite, this recipe is a timing plan to help get it all perfect at the same time.
Clapshot is a Scottish dish from Orkney and it is a wonderfully easy swede and potato (tattie) mash loaded with fresh chives and butter.
Baked halloumi cheese and brown rice stuffed peppers get a punch of flavour and a bit of chilli heat thanks to Tunisian rose harissa paste.
Bacon ribs slowly braised in the oven until tender then finished with a simple, sticky apricot & mustard glaze, these things are very moreish!
Honey and miso glazed salmon fillet is a wonderfully quick Japanese-inspired recipe that cooks quickly under a fiercely hot grill (broiler).
Oxtail and potato curry packed to the gunnels with spicy Indian influences, it is slowly cooked to deliver tender, melt-in-the-mouth beef.
Vegan mushroom “Lancashire-style” hotpot loaded with chunky mushrooms and dried porcini, cooked in a rich gravy and topped with potatoes.