healthy vegetarian

There’s something visually pleasing about beetroot hummus. The colour always impresses, that rich magenta-purple shade draws people in before they’ve even tasted it. But once you get past the looks, what really keeps you coming …

I love making this spiced carrot hummus when I’ve got a bag of slightly sad carrots hanging around. Roasting them brings out their natural sweetness, which pairs really well with earthy cumin, a little paprika, …

I’ve made hummus more times than I can count, but this roasted red pepper hummus is one of the ones I keep coming back to. It’s full of smoky, sweet, garlicky flavours and has a …

For me preserved lemons have a way of transforming even the simplest dishes. Their sharp, tangy, and slightly salty flavour adds a punch that fresh lemons just can’t deliver. A staple in North African and …

This chickpea salad with Greek yoghurt, roasted peppers, and fresh dill has become a regular in my summer kitchen. It’s filling but light, and it comes together quickly. I often make a batch for lunch …

A Satisfying Twist on a Classic One-Pan Dish I’ve made a lot of variations on shakshuka over the years, but adding preserved lemon has completely changed how I make it. The sharp, salty tang works …

Bright, Fragrant, and Simple to Make Preserved lemons have a way of cutting through the everyday. I always keep a jar in the fridge, and this cauliflower pilaf is one of the reasons why. It’s …

A warm and comforting vegetarian stew with preserved lemon I always keep a jar of preserved lemons at the back of the fridge. They’re one of those ingredients that don’t look like much but can …