This is a special recipe from our friend David – yoga teacher and fellow food enthusiast! He gave us this recipe in a slightly more conventional form with ordinary wheat flour and we did some serious adapting and came up with this! It’s a gorgeous orange colour, and great for afternoon tea so why not set aside a couple of hours and invite your friends to tea!…
Borlotti beans have a lovely silky smooth texture when turned into humous. The addition of lemon oil adds a lovely sharp zing to the the mix. Serve with some biscuits or crackers or spread on toast with some fresh or sun dried tomatoes. …
This is a Turkish speciality from ancient times. It makes a great accompaniment to a main dish like tagine or you could use it to stuff vegetables with. It also makes a nice alternative to plain rice with a curry or dal. …
If you’ve ever read the ingredients on a shop bought ice lolly, you’ll know they’re invariably packed full of sugar and all kinds of other ingredients that are almost certainly not healthy. This is a super speedy, healthy and delicious alternative. Fresh fruit, agave syrup and coconut milk and literally nothing else! …
This is an excellent side dish or lunch. Use a waxy variety of potato like Charlotte or Desirée for the best results. We’ve paired this with a mustard vinaigrette but it would also work well with a home made mayonnaise. Make sure that you add the dressing to the potatoes while they’re cooling and they’ll soak up some of that delicious flavour….
There are few things more lovely than edible flowers. They bring so much colour and vibrancy to a dish that it becomes divine to eat! Choose carefully and a flower salad can be really delicious. Use only the freshest and those that you know are definitely edible! …
The texture of this really similar to a conventional gingerbread cake – just a wee bit chewy. A real hit of ginger from both fresh and dried spice varieties in the recipe brings a warm glow to the cake and balances really well with sweet sharp plums. We used both green and purple varieties of plums – but feel free to use any seasonal fruit!…