Jun 14, 2019 | Main Meals, Spring, Vegan, Vegetarian
I love using green lentils (as well as puy lentils) because they hold their shape and bite really well during cooking meaning that when you’re making a lentil curry, it doesn’t melt into a thick soup-like consistency as happens when you just use red...
Feb 15, 2019 | Main Meals, Winter
An ideal mid-week meal you can have on the table in under 30 minutes. Combines the deep flavours of fenugreek with turmeric, ginger, and garlic with the nutty quinoa and sweetness of the potatoes. A dish that ticks a lot of boxes in the taste department and fills...
