Lemon Rice with Hummus

This recipe is inspired by Middle Eastern flavours. By cooking the rice with the veggies and spices it gets a wonderful taste. Together with the lemon juice and hummus it’s a fresh and creamy dish.

Read More

Indian Curry

No country is better at eating vegetarian than India. What characterises Indian curries
is heating up whole spices in oil. This is an essential part of curries and you can use this
technique for any other curry in the book. Take some time for this one but don’t be afraid, it’s
easier than it looks. The most important thing is tasting often and adding lots of spices.

Read More

Spaghetti Bolognese

The Bolognese sauce most people know is far removed from the original recipe, which is a very rich sauce. With this version I try to refer back to the original while
also doing something completely different. If you want to make it vegetarian, simply
skip the pancetta and start by sautéing the onion.

Read More

Beetroot and Pumpkin Curry

This veggie-packed curry takes a bit of cutting work for the pumpkin (except if you got hold of pre-cut pumpkin pieces) but otherwise it’s a very easy one-pot recipe. The beetroot gives a lovely colour and together with the lemon juice this is a fresh and satisfying low-carb curry.

Read More

Coconut Dahl

Dahl is a South Asian lentil stew with lots of flavour. In this version, the peaches add some delicious sweetness while the raw spinach gives a fresh bite. If you’re not a fan of warm fruit, you could also replace the peaches with tomato.

Read More

Sweet Chilli

This chilli with sweet potato and peaches is a delicious variation of the classic recipe. The peaches might be a bit unusual but it’s a great combination with the spices and rich tomato flavour.

Read More