Beluga Lentil Bolognaise

Beluga lentils are perfect for this dish as they hold their shape nicely when cooked.  Puy lentils would also work here but I would avoid a less robust lentil which might not hold up as well. (serves 4-6) Ingredients 1 small onion 2 small carrots ½ stick celery ½ courgette 1 small red pepper 4…

Aubergine Caponata

I’ve tried many different versions of this Sicilian dish but this is inspired by a recipe I picked up years ago from Rick Stein’s Mediterranean cook book.  I’ve tweaked it to my own taste but the main flavour profile here is sweet, sour and salty. It goes well with meat and fish but can be served…

Cauliflower Curry

This curry was inspired by a cooking class I did with Julie Sahni (www.juliesahni.com) in New York a few years ago. I spent two full days cooking at her apartment in Brooklyn.  She was an excellent teacher and a very welcoming host.  This is my interpretation of her cauliflower curry. Serves 6 as a main…

Baked Chicken Kiev

Makes 4 Kiev’s Ingredients 100g unsalted butter, softened 1 clove garlic ½ tsp chopped flat leaf parsley Salt and pepper Zest of 1/2 – 1/3 of a lemon 1 1/2 cup plain flour 2 or 3 egg whites 100 – 150g Panko bread crumbs (you can use other breadcrumbs but I prefer this brand as…