A substantial vegan chilli made with sweet potato and beans and some surprising ingredients that add oomph and meatiness.
How can a vegetarian chilli have the same oomph as the meaty original? You have to pack in as much savoury flavour as possible. I raided the kitchen cupboards for this, finding anything with that rich umami flavour to add in to the mix.
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Chickpeas are homely food to me – a simple chana masala after a long day, or all manner of pakoras, bhajias and celebratory snacks are how I love to eat chickpeas. I’m pretty sorted on for Indian ways with chickpeas, but recipes from further west seem to allude me. (more…)
Pudding season is upon us. Autumn is the best time of year for stick-to-your-ribs desserts, a way to warm up your kitchen and also your tummy. While I’ll usually go for a crumble, I thought I’d give the classic American cobbler a go to warm us up one Sunday afternoon.
Kitchenware specialists Silver Mushroom recently sent me these totally cute cast iron dishes to try a recipe out on, and they turned out to be absolutely perfect for cobbler for two. (more…)
Any good Indian will celebrate Diwali, or any occasion with really a lot of food, and little ladoos and mithai are often the best part of it. They’re wonderful to share and feel particularly special as they’re not something you (should) have very often. One of my favourite Indian sweets to make is coconut ladoo, they’re ridiculously simple and everyone loves them. You can even dip them in chocolate if you wish!
What’s the longest you’ve taken to get round to something? I made this recipe over 2 years ago. I have actually made it since but this remains the best photograph of this recipe, but it’s been hidden away in my phone waiting to be shared here.
I remember this recipe particularly well because I made it on the day before we moved out of our rented house to our very first home. (more…)