Fresh, fragrant and vibrant, we served this with a leafy salad and some new potatoes for a New Years Eve feast and it made for a wonderfully colourful spread, that went down a treat! The beetroot and avocado salad is our take on another of Yotam Ottolenghi’s miraculous creations and the chickpea fritters are inspired…
Author: oliphantfood
Smoked paprika hummus
Cut down on plastic packaging by making your own hummus – it’s fast and easy, and you can flavour it with different spices each time. Here’s our basic recipe for smoked paprika hummus. Ingredients: two big handfuls of dried chickpeas; 1 tbsp tahini; 1 lemon; 1 garlic clove; 1 tsp smoked paprika; salt and pepper;…
Roasted veg lasagne with cashews
This is a rich and beautiful version of a classic, with real depth of flavour. The trick is slow cooking, allowing the tomato sauce to cook down and develop it’s beautiful intensity. The white sauce is made with roasted cashews, certain to satisfy with it’s moreish umami taste. Serves 6. Ingredients: Lasagne sheets. Roasted veg…
Sticky ginger traybake with apricot compote and coconut cream
This ginger cake is a winner on its own, but it also pairs beautifully as a desert with a quick apricot compote and some whipped coconut cream. If you’re feeling more adventurous, it would be a brilliant roulade too – just cook in a larger tin for a little less time so it’s thinner and…
Kitchen 1.5 