Batata harra is a simple and delicious and easy Lebanese and Syrian dish of spicy potatoes and red peppers, this version is pan-fried.
Mushroom biryani, a classic baked layered Indian rice dish, this version is made in a pretty classic way and is both vegetarian and vegan.
Tofu satay, a delicious and quick vegan dish with a superb peanut dipping sauce that is easy to cook both in the kitchen or even on the BBQ.
How to cook poppadoms… the low down on all of the ways to cook Indian papad, their pros & cons & my favourite method for this iconic snack.
Vegan massaman curry, a delicious dish with Thai influences featuring potatoes, tofu and beans in an earthy, hot, sweet and sour sauce.
Salt and pepper tofu, a vegan take on an ever popular Chinese takeaway favourite, my version comes with a dark soy and chilli dipping sauce.
Vegetable crumble cooked in a delicious vegan onion gravy topped with an oaty savoury crumb before being baked until golden and bubbling.
Vegan onion gravy, a rich & boldly flavoured silky sauce packed to the gunnels with loads of onions, thickened with dried porcini mushrooms.
Vegan mushroom stroganoff made with large field or portabello mushrooms in a roux based sauce with mustard and a surprise ingredient!
This vegetable karahi curry is my take on a classic Pakistani curry, loaded with mixed vegetables in a thick, generously spiced tomato gravy.