Or perhaps more accurately, Lentil Shepherd’s pie… thanks to my son Eben, who was 3 at the time, for the name. A rich ragu packed with lentils and veggies and topped with fluffy mash and some crisp toasted pumpkin and sunflower seeds, this is great for a big hearty shared family meal. Serves 6-8. Ingredients…
Author: oliphantfood
Starry squash tart
Jewelled with tangy cranberries and topped with flaky pastry stars, this pie could easily be a festive centrepiece. It’s equally good on a blustery autumn day! Get ahead by roasting the veg in advance, and making the pastry, then it can be quickly assembled and baked. Try swapping the squash for other roast veggies like…
Tofu masala curry
I think I often say that a new dish is my new favourite, so here’s my latest favourite! It’s easy and quick, and it’s so deliciously creamy and fragrant and satisfying and I will not judge you if you lick the plate (I did). We like to serve it with brown rice (cooked here with…
Winter vegetable cobbler
It’s been a biting cold weekend in Dunedin and snow is forecast for tomorrow, so this hearty vegetable cobbler with a topping of cumin scones really hit the spot this evening! This recipe was a new experiment that is going to be a firm favourite for us from now on, and I hope you enjoy…
Making climate science palatable
The single biggest thing that we could all do to tackle our climate crisis is to change what we eat. The science is clear, and it’s beautifully simple – eat mostly plants. With mounting evidence that cutting back on meat and dairy is better for our planet and for our health, is it largely habit…
Thai scones with kaffir lime butter
Just 4 ingredients, 10 mins to prep and 10 to bake, these are the fastest little savoury snack you could make and they pack a flavour punch! Add in the kaffir lime butter and these are pure magic, raising these little beauties to the next level. Makes 18 rounds using a 55mm scone cutter. Ingredients:…
Notes on ingredients
Are any of you, like us, slightly overwhelmed by the choice of products in supermarkets these days? A quick dash to pick up a few essentials and you find yourself in a quagmire of decisions about sustainability… is the packaging reusable, or plastic-free, or at least recyclable? Where was this grown, or made, and how…
Cherry and almond cake
A golden, fluffy and beautifully light almond sponge, packed with glacé cherries. Tea time perfection. Ingredients: 120g plant butter; 120g caster sugar; 50g ground almonds; 175ml soy milk (or other non-dairy milk); 60g coconut yoghurt; 1 tsp vanilla extract; 1 tsp almond extract; 250g self-raising flour; 1/4 tsp salt; 100g glacé cherries; handful of almonds;…
Quick Thai-inspired curry
This is a super-speedy recipe that we make almost every week and it’s always delicious. It’s vibrant, crunchy, tangy, fresh, with a wholesome warming depth too. We use Thai red curry paste, as many of the fresh ingredients can be hard to come by in Dunedin, but that helps make this one of the fastest…
Leek, white bean and cashew tart with roasted broccoli and pine nuts
Caramelised leeks in a rich creamy sauce with crushed cannellini beans and toasted cashews make a really satisfying base for this lovely puff pastry tart, topped with roasted broccoli and pine nuts. It was a bit of an experiment, but a winner! We love it with potato wedges and salad. Serves 4. Ingredients: 4 leeks;…
Kitchen 1.5 