This simple vegan recipe packs so much flavour - you'll never want to cook aubergines any other way. This is a classic Japanese dish known as Nasu Dengaku and it's incredibly easy to make. Serve this with some sticky Japanese rice, spring onions, a few pickles and a sprinkling of Japanese seven spice...
Baba Ganoush is a wonderful smoky aubergine dip from the Middle East - it blows the socks off houmous. I love it with grilled pitta breads but often struggle to find the time to make it, that is until I discovered this new aubergine puree.
I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
It's sometimes hard to get excited about cucumber, particular when they are 'straight from the fridge cold' and sliced into slightly uninspiring rounds. Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
Pad Thai is one of Thailand’s iconic dishes with flavours of tamarind, palm sugar, fish sauce, roasted peanuts and zingy lime juice, it’s a real favourite along Bangkok’s famous famous Khaosan Road.
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