Buckwheat Pancakes with Tamarillo
Buckwheat is a gluten free seed that’s packed with nutrition. I love to incorporate it in our breakfasts, and this simple pancake recipe would have to be one of the easiest ways. Whole buckwheat (referred to as buckwheat groats) is soaked overnight, before being rinsed and blended with a few more ingredients to make pancake […]
Chocolate Kūmara Cake
My long time go-to trick for getting moisture into gluten-free cakes (which are notorious for being dry) is to use fruit or vegetable purees. Here sweet orange kūmara puree not only adds moisture but also a little sweetness too, meaning you can get away with only using a tiny amount of sugar. If you like […]
Mushroom Korma
A little secret to making more authentic homemade curries is to blitz your onion, garlic and ginger first, then cook slowly to form the base of your sauce before doing anything else. Don’t be put off by the long list of spices this recipe calls for – my hot tip is to measure them out […]
Pumpkin + Jackfruit Yellow Curry
Recipe and Images By Emma Galloway I know people get nervous making Thai curries from scratch as the ingredient list can look a little daunting; however, it is a really straightforward process. You can also make the curry paste well in advance, as it stores in the fridge for up to 4 days, or double […]
Pumpkin + Kimchi Fried Rice
Recipes and Images by Emma Galloway I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi is free of fish-sauce. For added protein, serve topped with a fried egg or tofu. This […]
Courgette and Noodle Salad
Words and Images by Kathy Patterson The incredibly versatile courgette often gets a bad rap as being a bit tasteless, but if you take a closer look, they are pretty wonderful. Eaten raw (my personal favourite), cooked until just bite-tender or slow-cooked in olive oil and finished with a few good squeezes of lemon juice […]
Battle of the Basque
Words Harriet Boucher Images Ashlee DeCaires For round 2 of Harriet’s How To, I have dived into the world of the Basque ‘burnt’ cheesecake. Basque cheesecake is a crust-less, Spanish cheesecake that has a rich, creamy centre and a caramelised top, often giving off a burnt look. It is traditionally served at room temperature, often […]
KALE AND SWEETCORN SALAD
Words and Images Amber Bremner As a kid, sweetcorn was a permanent summer staple. Almost always served outside, as part of a barbecue meal, and leaving chins and fingers dripping with salty butter. You just can’t beat the simple joy of sweetcorn. There are, of course, ways to enjoy it and keep your hands clean. […]