Stuffed veggies are always a delight, as long as you stuff them well and with plenty of flavour. This recipe uses harissa for a little spice kick, along with smoked paprika and lemon infused couscous for a zingy finish.
I’m not sure where the idea of a pie in the pan came from, but it sparked our imagination when we realised there would be less washing up! I think the flavours and warmth lend itself well to the autumn. There are so many varieties of squash and pumpkins this time of year, so you can experiment with whichever you can get your hands on.
This is a really easy dish to put together, the magic happens when you leave it to marinade and if you can leave it for longer than an hour it’ll only get better.
This is, much like a traditional chicken jalfrezi but instead of chicken – jackfruit! It is spicy. So, if you like spice you will love this. If you like a medium spicy curry, you can reduce the quantity of chillies to your taste. Either way, this is a fresh and fragrant dish that really packs a punch!
The mixture for the filling is a bit like a rich and creamy red pesto with a little kick (which you can alter to your taste of course) and with the lemony breadcrumbs on top, it makes for a delightful alternative roast dinner. Of course it doesn’t have to be a roast – for instance, it would go very nicely with mash potato, chips or a couscous salad.
Although there are a few components to this recipe that you wouldn’t find in a traditional paella, we have experimented loads in the kitchen and found this colourful version, with some added spice and juicy tomatoes. We’ve jam packed in loads of veggies, which makes this dish super colourful (hence the name!)
It’s a little bit sweet, a little bit spicy (but can of course be adjusted to your taste buds), velvety in texture and simply full of goodness!
Mexican food is one of my absolute favourites and enchiladas are up there with the best aren’t they? Comforting, melt-in-the-mouth deliciousness and a great dish to present to a table of hungry friends or family.
When I was a little girl I used to say that Mushroom risotto was my favourite dinner. For years it was. It was mainly because my mum made such a cracking one…
I’m pretty sure I’ve yet to meet someone who doesn’t like daal. There are many different types and varieties of a daal but once you know the essentials, it’s easy to throw one together.