Beautifully crisp shortcrust pastry filled with a mix of curried root vegetables and chickpeas – thank you Domestic Gothess for this recipe! These pasties are sensational freshly baked, and they make a very exciting picnic lunch too. They are easy to make, but the filling and pastry need to be chilled before assembling and cooking,…

Inspired by Domestic Gothess, we’ve created a delicious version of a classic Brazilian dish here – a rich coconut sauce flavoured with lime, garlic, ginger and chilli and packed with some lovely veggies. We’ve used a Kabocha squash (dark green skin, deep orange flesh) because we love the nutty honey flavour, but any kind of…

Following the most delicious lunch at Big Fig in Wanaka recently, we have tried to re-create the vegetable tagine that we had as part of a beautifully vibrant plate of different dishes. Here is what we came up with – an aubergine and red pepper tagine with apricots and roasted almonds, spiced with cinnamon, cumin,…

This is an easy peasy pasta dish; all raw ingredients (except the pasta!) so it’s mostly an assembly job. Its a variation/combination of two recipes from River Cottage Veg Everyday by H.F-W and Co. Ingredients; 500g fusili pasta; 4 large tomatoes; handful of chopped cherry tomatoes; 1 tbsp chopped olives; 1 tbsp chopped sun-dried tomatoes;…

Roasted walnuts give these super easy lentil patties some bite, and a generous helping of rich mushroom gravy with garlic and rosemary makes for a very fine feast. We’ve served up with chips and corn on the cob – full tums tonight! Serves 4. Ingredients: lentil patties – 200g dried puy lentils; 600ml vegetable stock;…

Pulled jackfruit is popping up all over the place, so we thought we’d give it a go and see what all the fuss is about. We sauteed the jackfruit with onion, garlic, a mix of spices, and some lovely homemade adobo sauce. It was a fun experiment (and this recipe is really delicious), but roasted…