
I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.
45 minutes
servings

Kaffir lime leaves, lemongrass, chilli, coriander, ginger garlic… the fusion of flavours gets me every time!
30 minutes
servings

The question is – do you call them courgettes… or zucchini, courgettes… or zucchini? These are delectable!
40 minutes
12 servings

These are a weekend creation and the result was a scrumptious , tasty patties that can be served for a lunch with friends and is great as dinner for the whole family!
60 minutes
servings

This new baby is a spicy, zesty black bean soup with the addition of red quinoa to make it a fabulous option for a complete meal.
90 Minutes
servings

Vegan Lentil Spaghetti Bolognaise
Using all the same tomato and herby flavours is what makes this dish a winner and a great regular easy meal for the family.
45 minutes
6 servings

Roasted Eggplant, Potato and Lentil Curry
The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together. Give it a go!
60 minutes
servings

Scrambled Tofu with Slow Roast Tomatoes
This is a great twist on scrambled eggs. I call it ‘Scrambled Tofu’, Jase likes to call it ‘Tofegg” – you can choose. Yummy and different for breakfast or brunch on the weekend!
60 minutes
servings

Chickpea and Lentil Fusion with Cashew Ginger Yoghurt
This is one to treat your family to or wow your dinner guests with!
36 minutes
servings

A zesty combo of raw veggies, seeds, dried fruit, fresh herbs and a gorgeous dressing, it is super delish and leaves you feeling vital and alive!
30 minutes
servings