Again, you can use any spices you like, or none at all. If you can get your hands on mahleb, add 1/2 tsp of ground mahleb in place of the fennel/cloves/almond. Also choose whatever nuts you prefer, just be aware that some nuts (e.g. walnuts or pecans) and smaller pieces will toast a bit faster.… Read More »
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Salty Spiced Toasted Nuts
You can use any spices you like, or none at all, or try a glug of vinegar instead of the spice. Also choose whatever nuts you prefer, just be aware that some nuts (e.g. walnuts or pecans) and smaller pieces will toast a bit faster.
Simple Overnight Oats
This recipe is very forgiving – use more or less oats or chia or milk, and whatever seeds/nuts/fruit you have to hand! Flavoured rice milks (think almond, hazel, vanilla or coconut) go very well in this, and keep in mind that any rice milk will add to the sweetness. Use gluten-free oats and milks if… Read More »
Braised Radishes, Greens and Spelt
A great way to use allll of your radish! Suitable for freezing. Serves 4. Adapted Linda Ly’s No-Waste Vegetable Cookbook via the Washington Post.
Mediterranean Millet Salad
A simple and tasty salad for serving warm or cold. Millet is gluten free and has a lovely nutty flavour if you haven’t tried it!
Garlic Chilli Broccoli and Pasta
The simplest combinations are always the best, and the secret is the twice-cooked broccoli. You can even add chickpeas (between the garlic/chilli and broccoli) if you don’t find that abhorrent or serve with veggie sausages. Adapted from The Guardian.
