This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water...you can make a delicious pot of polenta every time! There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake with vegetables, or fry it. Experiment and choose your favourite accompaniment!
A good use for leftover rice. Can be served hot or cold.
This blend is great for seasoning rice, meats, soups and stews, or anything that benefits from a spicy Cajun flavour. It would also make a great gift when placed in a decorative jar with a good recipe attached.
Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.
Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.
Quinoa is a great alternative to rice - it's lighter, tastes nutty and cooks in about half the time. In this recipe it's tossed with onion, garlic and fresh herbs to make a quick and easy side.
Quinoa is a nutty seed native to South America. It can be found in most health shops. For an even more flavorful pilaf, use vegetable stock in place of the water.
If you are using fresh pumpkin or squash in a recipe, don't throw away the seeds - roast them for a delicious and healthy snack.
This is a chilli recipe loaded with vegetables. Garnish with soured cream and grated Cheddar cheese, if desired.
Sweet treats with no added sugar - raw, unfired fare that is all natural and vegan!
This versatile pesto can be served over pasta or in sandwiches.
Cooked and cooled polenta can be cut into shapes and grilled to make an excellent base for a tempting topping. Here the polenta is flavoured with Gruyère cheese, and the topping is a savoury mixture of mushrooms, walnuts and herbs. Serve as a sophisticated starter, with a few mixed salad leaves if you like.
These tasty chickpea-based balls, flavoured with garlic, chilli and lots of fresh coriander, make a delicious alternative to rice or potatoes. Cooked traditionally as an Indian dish the balls would be deep-fried, but here they are baked.
Basmati cooks to perfect, separate, fluffy grains and is considered by many to be the finest rice. Here it is subtly scented and coloured with saffron, cinnamon and ginger. The sweet-sharp flavour of pomegranate adds a unique quality to this dish, and a few seeds scattered over the top just before serving make an attractive finish.
A lower-fat form of traditional pilau rice is the ideal partner for a range of spicy dishes.
Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.
This mildly spiced mix of crunchy nuts, pumpkin and sunflower seeds, tangy dried cranberries and sweet sultanas is great for nibbling as a healthy snack or with drinks. Children love it too!
This is a traditional arabic recipe, passed down from my Palestinian grandmother, to my mother, and then to me. I always loved this as a kid, and being a vegetarian dish, was something i was keen to do as my mother always said it was so simple and tasty. Its also very cheap to make, and really nutritious. The secret is not to skimp on the onion, and to let the onion cook slowly for a long time, till almost brown, but still soft.
Quinoa is cooked together with onion, garlic, green pepper and passata. The resulting dish is deliciously flavoursome and can be served as a light lunch or a side dish.
A houmous with no beans? Am I mad? Probably! This houmous is smooth, slightly sweet and garlicky, yet being light and fresh at the same time. I had to stop myself eating it all with carrot sticks!