Homemade hummus is so easy to make and uses just a few simple ingredients. It’s also richer, healthier and more delicious than commercial varieties. This traditional hummus recipe or hummus bi tahini creates a smooth, nutty and nourishing dip or spread. Perfect for sandwiches, dipping, salads or as part of a mezze platter.
When you’re in a hurry or the weather is just too hot, sometimes all you want is a low-effort quick and easy pudding. This is where my super easy strawberries and cream dessert comes in. Perfect for feeding a crowd too.
A delightful light floral bubbly drink made from foraged elder flowers. If you haven’t made elderflower champagne before, it’s definitely worth a go. A glass of chilled floral fizz on a summer’s day is so refreshing.
If you love a good curry, but keep making the same ones time and time again, it might be time to try something different. This healthy mushroom curry with cashew nuts is full of flavour, colour and nutritious ingredients. It’s one of Chetna Makan’s recipes from her new book, Chetna’s Healthy Indian Vegetarian. Plus there’s a chance to win a copy for yourself.
An easy to make gluten free sponge cake with a light and soft crumb. Split and fill with jam and cream and it makes the perfect centrepiece for a decadent afternoon tea.
A wonderfully versatile and delicious dip or spread from North Africa. The flavours of sweet, sour and spicy are beautifully balanced. Use this Moroccan carrot dip for a gorgeous splash of colour and vibrant hit at parties, as part of a mezze spread or a potluck meal.
Light and crunchy brown sugar aquafaba meringues are a complete delight. Eat on their own, top them with whipped coconut cream and berries, add to an Eton Mess style dessert or crumble over ice cream. They’re a vegan dream.
A super quick, easy and tasty vegan main that can be on the table within twenty minutes. This spinach chickpea curry is made with coconut milk rather than tomatoes, which makes a most delicious change. Serve with rice or flatbreads.
A super easy one bowl recipe for vegan blueberry muffins flavoured with lemon. They’re quick to make too and can be ready in under thirty minutes. Made with wholemeal spelt flour, they’re not only light and delicious, but healthier too.
Wild garlic may have gone and basil isn’t yet out, but there is another herby green to fill the pesto gap. Cue watercress. Watercress pesto is super scrumptious and you can use it just as you would any other pesto.