Seafood chowder made with frozen seafood and fish and a “stock” made with oyster sauce, fish sauce, nutmeg, tarragon, garlic and water. Simple but with lots of flavour.
This fishy looking green soup is like a thick salsa verde soup with fried mackerel. Very filling, very tasty, very green, very healthy altogether.
A blend of avocado, lime, almond milk and honey.
This is a strawberry and grape cake. It contains no butter or packet sugar. It’s gluten-free, low in bad fat, full of fruit and fibre. And it’s very yummy. Give it a go.
I’m calling this ready to eat because all the ingredients are from packets or jars and you don’t really need to do much to them. And [spoiler alert] there are anchovies.
This is much sweeter than a regular black olive tapenade – so originally I called this Sweet Tapenade.
This is an egg baked with ripe avocado slices and a generous sprinkling of garam masala and salt. Simple, nutritious and a great little breakfast.
This vegetarian moussaka is from the Cornucopia Cookbook – just minus the lentils and with a slight change to the spices used. I love it. Hope you do too.
This is a very hearty vegan soup, very filling and nutritious and just what you want on a cold winter’s evening. Have some in a comfy chair by a good roaring fire – or a heater, whatever you’ve got. Enjoy it.
This is a gluten-free version of the Levantine dish Tabbouleh. I love this salad. I love the mix of mint, parsley and lemon. It’s so fresh and it tastes like it’s doing you good as you eat it.