A hot, spicy broth is one of the few salvations of winter. Asian flavours really feel like they’re preparing your body for the cold and so even with no hint of illness, this broth is a regular in our household.
Since it’s such a staple, it seemed necessary to share. My sister and her boyfriend are going vegan for Lent, so hopefully this will be one of many recipes that show them that animal free isn’t so bad. Whilst this is a vegan take on a ramen, we’re not going to pretend that it is in any way an authentic recipe; it is incredibly delicious however, and as close to a ramen as we like to imagine.
We finished ours off with a few spring rolls, cosy blankets and rolling Netflix.


 For the marinated tofu:

  • Firm tofu (chopped into cm)
  • 2 tsp sesame oil
  • 2 tsp sriracha
  • 2 tsp hoisin

For the ramen:

  • 1 tbsp coconut oil
  • 4 cloves of garlic (crushed & finely chopped)
  • 1 red onion (finely sliced)
  • 5 chestnut mushrooms (finely sliced)
  • 2 green chillies
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • ½ salt
  • 1 tsp ground ginger OR a thumbnail of fresh (finely chopped)
  • 75cl water
  • 4 tsp white miso
  • 1 tsp chilli oil
  • 2 tsp red wine vinegar
  • 2 packets of fresh udon noodles
  • 100g Pak choi
  • 1 Spring onion
  • Small handful of fresh coriander (finely chopped)
  • Small handful of fresh mint (finely chopped)


M E T H O D:

Ramen, or any broth really, is great because you can sort of chuck everything in and let all the spices really infuse in the water, meaning you neither need to rush or wait for your perfect meal.
We like to bake our tofu however, to give it a nice crispy texture that you wouldn’t get otherwise, so first we make a quick marinade with the sriracha, hoisin & sesame oil, pour it over our tofu and set aside whilst the oven heats up.
Once it has done, chuck your tofu in for 10-15 minutes (checking regularly) and start on your broth.

Heat up some oil in a medium size saucepan and add your onions. Once they are slightly translucent, stir in the garlic, mushrooms, chillis, turmeric, cayenne pepper and a sprinkle of salt and ginger.

Once your mushrooms have cooked down properly, add your water & white miso and give it a taste once you have stirred it altogether.

The next ingredients are optional really, but we found they added more depth and a bit of a kick to the broth. We like to go for chilli oil, a splash of red wine vinegar (however please adjust this according to taste) and another drizzle of sriracha.
Stir all of this together nicely until the broth is cloudy and then turn up the heat until the water reaches a boil. Whilst it does, check and turn your tofu, they should also be nicely browned on either side.

Once the water has boiled, you’re all good to go – add your ramen and pak choi and cook for a further 2-3 minutes. In a ramen you want the noodles to be relatively bouncy, therefore it is important not to overcook them.
Try them and if they taste right to you, remove the pan from the heat and split between two bowls. Sprinkle on your spring onion, coriander (we added some mint too for freshness) and finally, your crisped tofu.



T H Y M E & B E A N & L E N T I L S T E W

This winter stew is a protein packed, filling meal that’ll keep you going for the rest of the afternoon, taking the edge off that winter chill and perfect for a Saturday lunch.

We wanted to keep it seasonal with those wintery flavours that go so well with a comforting stew. Using thyme, sage and nutmeg we threw together this dish that you can just leave simmering away on the stove until you’re ready to eat.
It is best served with a crusty loaf or a crisped baked potato to soak up the juices, but we needed to use up some pitta breads.

Please feel free to adapt and change according to what you have in your fridge and cupboards – stews and soups are all about using up leftovers and making them into something delicious.


I N G R E D I E N T S (Serves two):

  • A generous glug of rapeseed oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1 leek
  • 1 orange pepper (or colour of your choice)
  • 1 tsp. smoked paprika
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ½ cup of brown lentils
  • 1 pint of water
  • 1 vegetable stock cube
  • ½ 240g can of kidney beans
  • ½ 240g can of butterbeans
  • 4 sprigs of thyme
  • 5 sage leaves
  • 1 tsp. salt
  • Pepper
  • 1 tsp. fiery harissa spice (optional)
  • 2 handfuls of rocket (optional)

M E T H O D:

In a medium saucepan heat up a generous glug of rapeseed oil and add your roughly chopped onion once it has warmed up.

Next, add your finely chopped garlic cloves, leek and pepper and let them soften whilst you add the spices, stirring occasionally.

Let all of the spices infuse into the vegetable mixture and once it has softened and the onion is translucent in colour, add the brown lentils, stirring them into the mixture so that they also get coated in the spices.

Add a pint of water, your vegetable stock cube and turn the heat up, bringing it to the boil, stirring the mixture so the stock cube is evenly spread throughout.

Leave the pot to simmer for 15-20 minutes whilst the lentils cook and the mixture reduces.

Once it has, add both your kidney beans and butter beans, 4 sprigs of time and 5 sage leaves. Stir the mixture well and give it a taste – ours needed roughly 1 teaspoon of salt and a bit of pepper, but you may find you need less or want slightly more in yours. We also added a sprinkle of fiery harissa powder for an extra kick, but this isn’t a necessity and if you can’t source it easily then chilli powder or flakes will work just as well.

Simmer for a further 20 minutes until the lentils are cooked then plate up and serve with some crusty bread whenever you are ready.





Food doesn’t always have to be fancy or decadent. Most of my fondest memories are hearty home-cooked meals on a Sunday, with the table filled with people and everyone taking a heaped spoonful out of the same dish. There is something comforting and nostalgic about pasta. It is fairly simply but reliably delicious. Lasagne for example, is a firm favourite and it’s usually the pasta dish we go back to if we fancy Italian. We felt like something a little different this time though, with simple but strong flavours glimmering through each bite.

This is a roasted squash and spinach spaghetti with a creamed-mushroom, sage and white wine sauce, topped with pea-shoots, toasted pine nuts and finally, rocket.

I N G R E D I E N T S (s e r v e s 2):

For the butternut squash & spinach:

  • Half a butternut squash, finely chopped into small cubes.
  • Generous glug of olive oil
  • 1 red onion
  • 2 garlic cloves
  • Half a bag of spinach, but please feel free to adapt according to preference.
  • ½ tsp paprika
  • ½ tsp salt
  • 1 tsp. dried thyme (or a couple of sprigs of fresh)

For the sauce: 

  • Generous glug of olive oil
  • 1 shallot
  • 2 garlic cloves
  • 3 chestnut mushrooms, very finely chopped
  • A handful of fresh sage, finely chopped
  • ½ white wine
  • A few splashes of soya milk
  • ½ tsp mustard
  • Black pepper (to taste)
  • Salt (to taste)

 For the rest:

  • Spaghetti (serves two)
  • A generous handful of pine nuts, toasted
  • Pea-shoots (optional)
  • A handful of rocket
  • 4 slices of beetroot (optional)

 M E T H O D:

For ultimate taste and texture, you want to roast your butternut squash first to add more depth. To do this, pre-heat your oven to 180c and toss your finely chopped squash onto a baking tray with salt and pepper and roast for about 12 minutes.

Whilst this is roasting, prep the rest of your veg. Finely slice your onion, garlic cloves, shallot and mushrooms and set aside.

Now begin your sauce. Heat up a generous glug of olive oil into a saucepan and once it is hot toss in one garlic clove and your shallot. Sautee it for a couple of minutes until it is translucent, then add your finely chopped mushrooms. Let these fry for a couple of minutes, scattering in the chopped sage and try to refrain from stirring the mixture so that the mushrooms gain a nice crisp to their texture.

Once the mixture has dried out slightly and the mushrooms have coloured and crisped, deglaze the pan with the white wine.
Let this simmer down, then add in a couple of splashes of soya milk, ½ tsp of mustard, then season to taste with salt and pepper.

Whilst your sauce is simmering nicely, boil the water for your pasta, sprinkling in some salt.
Once boiling, add the spaghetti and cook until it is al dente (roughly for ten minutes), and in the meantime heat up some oil in a pan, add your red onion, finely chopped garlic cloves, paprika, salt and dried thyme.
When the onion is translucent, add the spinach and the roasted butternut squash. Add in a couple of fresh sprigs of thyme and once the mixture is cooked, set aside and in a separate small frying pan quickly toast a couple of handfuls of pine nuts. Once they have browned, turn off the heat and start assembling your dish.

Drain most of the water out of the spaghetti but leave in a couple of tablespoons so that it adds to the sauce. Pour in the sage and white wine sauce, mixing together well, then add the butternut squash and spinach mixture.

Separate onto two plates, scatter over the pine nuts, some pea shoots, a handful of rocket and a couple of slices of beetroot for colour and freshness. Enjoy!

M U S H R O O M & S P I N A C H S O U P

English season’s are never consistent, the weather seems to constantly fluctuate with clear, blue skies one day and thunderstorms the following morning. Soups are sometimes the perfect meal as they can be warming, light and delicious all at the same time.

This mushroom and spinach soup was made using leftovers in the fridge, but with a drizzle of rosemary oil, freshness of spinach and crispy onions, it was filling and nourishing.

I  N G R E D I E N T S (serves two-four):

  • 1 tbsp. vegetable oil
  • 1 red onion
  • 4 cloves of garlic
  • 100g chestnut mushrooms, finely sliced
  • 1 large potato, cut into small cubes
  • 1/2 bag of spinach
  • 1l vegetable stock
  • Water
  • A dash of paprika
  • A dash of ground nutmeg
  • A sprinkling of cumin
  • Dried herbs
  • Salt
  • Pepper
  • Crispy onions (optional)
  • Rosemary oil/Chilli oil/an oil of your choice!


Soups are a great and easy way to use up leftover veg pretty quickly. We’re sure if you just roughly chopped everything, sautéed it, added some spices, water, stock and then blended it till it was at the desired chosen consistency, you would have a soup of some sort.
However, what we can tell you is the order you should put your ingredients in and the reasons for each.

  • Firstly, heat up a generous tablespoon of oil in a pan.
  • Once hot, add your finely sliced onion, with the garlic following shortly after.
  • Once the onions are almost translucent, add your finely sliced mushrooms, a couple of sprinkles of paprika and salt and pepper, then leave to gently fry in the pan. (NB.: any mushrooms will do here – if you want to really make this soup special, then we advise using wild mushrooms which will really enrich the flavour, however, basic mushrooms and button mushrooms are great too.)
  • If all the vegetables have softened and coloured, add your vegetable stock, followed by your cubes of potatoes and spinach. Leave this to simmer for 10-15 minutes, to allow your potatoes to soften and the spinach to wilt. (NB.: Potatoes add a great, silky texture to soups and act as a thickening agent, as well as enhancing the flavour and richness without taking anything away from the main components.)
  • Give your soup a taste – if it’s not rich enough try adding a little more salt, pepper, paprika and any other spices that you think will compliment it. We love mushrooms and nutmeg together, so we added a couple of generous dashes of ground nutmeg. We also added a bit of cumin for further depth, along with some dried herbs. (We went for dried rosemary, to compliment the rosemary oil drizzled over it at the end.)
  • Once you are satisfied with how it tastes, remove the saucepan from the heat and blend until no lumps of vegetables remain. If it’s still a little thicker than you would like, add a splash more water until you are happy with it!
  • Pour into two bowls, add a small handful of fresh spinach onto it, top with crispy onions and drizzle over your chosen oil.



Crispy marinated tofu & ho fun stir-fry


This is a simple, full of flavour dish that will satisfy both vegans and meat-eaters. The stir-fries are a great way to use up any veg that might be going off; they provide a variety of textures as well as bulking up your plate in a colourful and healthy way! Don’t worry too much about the veg we’ve used, use what you have and in the quantities you want. The same goes for spices, we use Japanese curry cubes and chilli bean paste, but if you don’t have them just add whatever you fancy, they shouldn’t be too hard to find though.

You will need (serves two):

  • 125 grams of dried Ho fun (flat rice noodles)
  • 1 onion (finely chopped)
  • 1 spring onion (chopped)
  • 1 chilli (finely chopped)
  • 2 garlic cloves (crushed)
  • 1 carrot (grated)
  • A chunk of red cabbage, grated
  • A very large handful of peas, or a small glass full
  • Soy sauce
  • Chilli bean paste
  • About an inch squares of Japanese curry cubes
  • Fresh coriander (roughly chopped)
  • Lime

For the tofu:

  • 250g tofu
  • 2 tsp Sweet Chilli Sauce
  • 2 tsp Soy Sauce
  • 1 tsp English mustard
  • 1 tsp Tomato Ketchup
  • Chilli – to taste
  • Salt and pepper
  • 2 garlic gloves, minced


Preheat your oven to about 180 degrees celcius, then the first thing to do is to get your noodles soaking in water, this will make them less starchy and cook faster. Simply cover them in water until it’s time to cook, but for at least 20 minutes.
Next pat your tofu dry, just with kitchen paper or a clean tea towel, but until it’s all dry. Then mix all the ingredients for the marinade and taste it. Adjust it to your preference, add more of whatever you fancy and then pour it over the tofu, rubbing it all over before placing it in the fridge.
Now prepare all your veg. Chinese food is so aesthetically pleasing but also incredibly versatile in how it looks – you may want long strips of spring onion or you may want them in small rings, simply chop up whatever vegetables you’ve chosen, however you like them to look.

Place the tofu in the oven for 30 minutes. After about 15 minutes however, turn the tofu over and leave, whilst you heat up your wok on the hob. Once it is heated, gently fry off your chilli, garlic and onion, stirring over a medium heat so that they don’t burn. Stir-fries are so versatile, I like most of my veg to go in right at the last minute for texture and that extra crunch, but if you like them softer add them before the noodles.
We added the noodles next, followed by the chilli bean paste, curry and a splash of water; the water helps make a sauce as well as stopping your ingredients sticking without using too much oil, it also cooks the noodles nicely. Add the noodles and continue to stir over a medium low heat. If you need to add more water, add a little at a time, we’re not making broth so we don’t want it too wet!

You need to taste constantly, you might want to add more spices – ginger is great, but add whatever you like, really. After the tofu has been in the oven for about 25-30 minutes, turn it to grill setting and grill for a further couple of minutes, or so, on either side so that it goes nice and crispy. Once you are satisfied with its crispiness, cut it in half, put your noodles into a couple of hot bowls, and place a piece of tofu on top of each (alternatively you can mix it in with the stir fry). Then add a squeeze of lime juice and a nice handful of coriander over both bowls and you’re ready to go.

You can also add toasted nuts, cashews or peanuts are recommended. Chopsticks, knife and fork, spoon, slurp and suck, however you eat it, this is a really satisfying meal. It’s also almost always difficult to replicate exactly, all we’ve tried to give you here is a blue print for your own stir-fry. Experiment, test and most importantly – taste. This can be a great meal to impress someone with, or it can become your new favourite fast, comforting meal in the cold winter months. It’s brilliant all year round!


Sweet potato fries

Sweet potato fries are a healthy and delicious alternative to normal fries and add a little sweetness to accompany whatever main you decide to go for.
For this meal we enjoyed ours Mediterranean style, coated in zaa’tar, paprika, garlic, chilli, salt and pepper and served with spring green wraps.

You will need (serves two):

  • 2 sweet potatoes
  • Oil (we like the spray one for chips as it distributes much more evenly)
  • Salt & Pepper
  • Chilli powder
  • 4 cloves of garlic
  • Garlic powder, paprika, zaa’tar and any other spices if you so wish!

This is the simplest method, so start by preheating your oven to 200 degrees celcius.
Now roughly slice your sweet potatoes, however thick or thin you like them. We went for a bit of a mixture, some were more wedge-like, others were more like small fries that went extra crispy.
Once all are chopped, place them in a baking tray and sprinkle on your chosen spices, salt and pepper. Spritz on some oil and then with you hands, toss the fries to ensure that all are as evenly coated as possible.
Place into the oven and bake for around thirty-five minutes, checking on them every ten minutes or so and flipping them. For the last five minutes, switch your oven onto the grill setting, as this will help them go even crispier just before you take them out the oven.

If they are as crispy as you like, take them out, serve and enjoy!

Sweet potato & spinach quesadillas


Quesadillas are a favourite and can be enjoyed at breakfast, lunch or supper. For breakfast or brunch, I like to have them with spinach, tomatoes, tobasco and sometimes some vegan cheese.
This time however, we had them in the evening and made a mexican spread with all our favourites; refried beans (recipe coming soon), guacamole and salsa. As you can probably tell, leisurely evenings with hours to cook are the ones we like best, so even though these quesadillas can be done in a short space of time, we slowed the process down a bit by creating a sweet potato and spinach filling and made a few dishes to make a feast out of it. They are a delicious, comforting and healthy meal and we’re sure they’re great to have with friends for a supper party too.

For the quesadillas, you will need (serves two):

  • 4 corn tortillas
  • 1 sweet potato
  • 1 medium-large red onion, finely chopped or finely sliced
  • 4 large tomatoes, cut into quarters (you can use chopped it you prefer a runnier and more saucey consistency!)
  • 3 cloves of garlic, crushed and cut into small pieces
  • Half a chilli (we find green more aesthetically pleasing with this dish!)
  • 1/2 tsp of paprika
  • 1/4 tsp of chilli powder
  • 1/4 tsp of cumin
  • The juice of half a lime
  • A handful of coriander, finely chopped
  • 1 tbsp of coconut oil (any oil will do of course but we the taste of coconut oil complement
  • Salt and pepper
  • Half a small glass of water
  • 3 large handfuls of fresh spinach
  • Optional: Cheddar cheese (grated), feta cheese or a vegan alternative


First you want to cut your sweet potato into relatively small chunks and then par boil them in a sauce pan roughly for 8-10 minutes – (it may take even less time than this if your chunks are particularly small)!
Once soft to touch and so that they almost slip off a knife, remove from the heat and drain, then warm up a frying pan with the tablespoon of coconut oil. Once it has all melted, add your onion, garlic, chilli and potato and let the onions soften slightly and turn more translucent in colour.
Now tip in your quartered tomatoes and pour in a splash of the water to stop the mixture from drying out and burning. The water will also help the tomatoes reduce slightly so that eventually a sauce is created, which has been infused with the spices, veg and coconut oil.
After you have added the water, tip in the rest of your spices, the salt and pepper and let it cook for a few minutes. If you think it looks a little dry add a bit more water, and keep adding until it is at a consistency you like. We like a bit of sauce coating the potatoes but not too much so that it makes the quesadillas soggy!
Lower the heat slightly and throw in your chopped coriander, along with the juice of half a lime and your handfuls of spinach. Add a tiny bit more water and then leave the spinach to wilt whilst you warm up another medium sized frying pan.
Once hot, put one corn tortilla flat in the pan and allow to warm up slightly. Once it has done so add the potato and spinach mixture (and the cheese/vegan cheese on top of this if you are using any) to one half of the tortilla. Fold over the over half so you have a half moon shape and after 1 minute, flip it over so it heats up on the other side (also for 1 minutes) -this ensures that the corn is stuck on both sides to the potato. Keep doing this until all 4 are cooked with their filling inside! (If using a cheese of some sort, a good way to tell whether they are done is once the cheese has melted).
Your quesadillas should now be warm, cooked through and stuck together. Remove all pans from the heat, cut each quesadillas in half, plate up and serve!

We like ours with chunky guacamole (recipe here!), a spicy fresh tomato salsa and refried beans. Enjoy!

T H E ‘P E R F E C T’ P I Z Z A


Makes 2 Pizzas, can be easily multiplied for more

Pizzas are like people, we come in all shapes and sizes, we all have different dietary requirements, some people prefer fat and squishy and some people prefer thin, some people find solace in cheese, cheese and more, melting oozing cheese, dripping down your fingers, some people like their pizzas like their partners – meaty. So, before we wipe away the drool that is making it’s way from our chins to the floor, the search for the perfect pizza is impossible and completely down to the taster. This is, what we believe, slightly better though not too different to our ‘New York’ style pizza recipe. We had a look at many different recipes for pizza dough and, after a few changes here and there, this is our favourite.

You Will Need:

  • 250g strong white bread flour or tipo 00 flour, plus extra for dusting
  • 1/2 teaspoon sea salt
  • 3.5g or 1/2 7g sachet dried yeast
  • semolina dusting, for dusting

Mix the flour and salt together in a large bowl. Add the years to about 162 ml of lukewarm water and stir until it dissolves. Mix the flour gradually until you get a rough dough, shape it into a ball and set aside, covered with a tea towel for 5 minutes.

Next on a flour dusted surface or knead the dough for about 8-10 minutes. Alternatively if you have a space-age machine that will do it for you, that works just as well. Split the dough into two even-sized pieces before kneading each one for a further 2 minutes. After this you should have a smooth, elastic dough which should just rise back gently if you dip your finger lightly into it.

cover a clean tray with semolina and place each ball onto it before covering with a damp tea towel and leave it for about 2 hours in a warm place, until it’s doubled in size.

The sauce is the same as our previous post but for ease we’ll put it here as well –

You will need:

  • 1 can of chopped tomatoes (or six whole fresh tomatoes, chopped)
  • 1 red onion diced (white would work too)
  • 2 cloves of garlic
  • 1 chilli
  • a couple of sprinkles of oregano
  • a dash of balsamic vinegar (optional)
  • a pinch of salt and pepper


Heat up a splash of oil in a small saucepan whilst you chop the onion, garlic and chilli. Gently fry for 3-5 minutes, until onions are translucent, then add your chopped tomatoes. If you’re using fresh tomatoes you may need a splash of water, and leave to simmer, stirring every couple of minutes.Season with oregano, salt, pepper and if you fancy the balsamic then go for it! We also like to use a little fennel or basil occasionally to mix it up.

Once all the tomatoes are softened nicely and your sauce has been simmering for about 10 minutes we like to blend everything. It’s optional but we find it makes for a nice texture, as well as spreading the flavours evenly throughout the sauce.

As far as cooking goes, heat your oven up as much as possible, placing a pizza stone in it straight away if you have one. If you don’t make sure whatever flat surface you’re using gets nice and hot. Then, just before you put the pizzas in, turn it to grill so that the heat comes directly onto it from above. Watch your pizza because it’ll cook in about 6 minutes but you might want it crunchier or softer. Remember it’s up to you!

But a word from the wise – don’t put too much topping on your pizza, remember, you have to get it from the table to the oven. Another piece of advice here is, if you don’t have a paddle to move your pizza make one using a cardboard box, flattened and sprinkle with plenty of semolina. roll your dough on the box, assemble the pizza and then slide it (you may need a bit of force) onto your heated up surface and then under the grill.



This dish is perfect if you fancy a light and quick lunch as well as something warm. The courgetti can either be warmed up in a pan just before you’re ready to eat, or you can serve it cold and more as a salad if you prefer maximum crunch. We wanted it somewhere in the middle so warmed it up in a pan for a couple of minutes, before removing and mixing in the sauce.

There are many variations with this dish, all dependent on what you have in your cupboard and what you’re in the mood for. You can top it the same as you would do with any pasta or noodle dish, for a lighter alternative, or you can treat it as the base to a salad. We mixed it with our avocado sauce and then topped it off with raisins, toasted walnuts, grilled artichoke hearts and grilled tomatoes, – delicious!

For the sauce, you will need (serves two):

  • Half an avocado
  • A squeeze of lemon
  • A splash of water
  • 3 cloves of garlic, roughly crushed/chopped
  • Half a green chilli, roughly chopped
  • 1 tsp of dried, mixed herbs
  • Salt and pepper

For the courgetti (serves two):

  • 1 courgette
  • 1 red onion
  • A small handful of walnuts, crushed and toasted
  • A small handful of raisins
  • 4 grilled cherry tomatoes
  • A whole artichoke heart, cut into quarters and grilled (we go for the ones that are in a jar, rather than fresh)
  • A couple of handfuls of rocket or other fresh leaves
  • 4 whole garlic cloves, grilled


Start by turning the grill onto 180 degrees celsius and place your tomatoes, artichoke hearts and whole garlic cloves under it in an ovenproof dish.

You then want to prep the rest of your veg so that once the sauce is completed everything is pretty much ready to go. Spiralize your courgette, slice the onion finely and set these aside (if you don’t have a spiralizer then either grate it to a rice-like consistency, or cut it into fine and thin strips. Even slicing the courgette into discs will still be delicious!).

Next, crush your walnuts and toast in a frying pan for about 2 minutes, tossing the pan every now and then. Once these have coloured on each side and a nutty aroma has filled the air then turn off the hob and start your sauce.

Place all the ingredients for the sauce together and blend until it is a smooth consistency. Feel free to add a little more lemon or a few more herbs once you have tasted it as really depends on what you fancy!

Lightly warm up your courgetti and onion in a pan for about 2 minutes, or longer if you prefer it softer. Once it is how you like it, remove from the heat and tip into a mixing bowl with the avocado sauce. Mix both together well, tossing in your raisins and divide onto separate plates.
Sprinkle on your fresh leaves and remove the grilled veg from the other. Divide these into two and place them onto the plates, sprinkle on your nuts and an extra sprinkle of pepper and you’re ready to go!



Falafels have become one of our weekly, regular meals. We love making an occasion out of them, because making falafel really just means making a whole Middle Eastern spread. We go a bit overboard making hummus, dolmades, grilled artichokes and a Greek salad to accompany them…usually we have a flatbread and a few other dips too. Really, however you choose to eat your falafels, we’re sure that they will be delicious and see no possibility of them being a disappointment..!

If you’re feeling lazy, buy some pitta breads, make a quick hummus with the other half of your chickpeas (recipe can be found here), and enjoy them with some salad in the warm, lightly toasted pitta. If not, make a decadent spread like us and enjoy it over the course of the evening.

I N G R E D I E N T S (Serves two)

  •  150grams Chickpeas (roughly half a can or so, or more depending on your appetites and the accompaniments to your meal)
  • Half a red onion, finely chopped
  • Spices of your choice – we usually like to use cumin, paprika, ginger, salt and pepper, but really any will be delicious. Coriander is always a nice addition, along with stronger chilli powder!
  • 1 ½ – 2 tsps of gram flour but normal flour will do
  • Half a teaspoon of baking powder
  • 2 cloves of garlic
  • A generous handful of parsley
  • The juice of half a lemon
  • 2 Tblsp sesame seeds


First, preheat your oven to 200 degrees Celsius whilst you prep your ingredients.
Finely chop the onion, garlic and parsley and add to a mixing bowl, along with your chickpeas.
Put a dash of each of your chosen spices in the bowl and the rest of the ingredients and mix all of these together. You want to mash the mixture slightly before blending it for a minute or so (our ideal texture is for the herbs and spices to be blended in well but for the mixture to still retain some chunky texture, which the chickpeas will give it).

Once it has a taste and texture that you are happy with, roll the mixture into individual balls, which are roughly an inch ½ by an inch ½. You should get around 2-3 falafel balls each.
Pour some sesame seeds into a small dish and roll each ball in the seeds so that they are all lightly coated.
You are then ready to bake your falafel – it really was that simple. Put all falafels into an ovenproof dish and bake for around 40 minutes, turning them over after 20.