I love this recipe so much. I got it from the Moro cookbook and have tweaked it a little to make it easier. Every time I serve it everyone adores it and wants the recipe. The taste is sweetly delicious and very Moroccan because it’s really fresh and fragrant with the perfume of cumin and coriander. It’s great with meat, salads and couscous dishes or with my vegetable tajine. I don’t peel the carrots because I can’t be bothered and I assume most of the goodness and taste is in the skin and no one notices if you do or don’t.
Serves 3 but you can double or triple the ingredients
About 6 medium sized carrots
1 tsp ground cumin
1 minced garlic clove
juice of half a lemon
1 teaspoon maple syrup or sugar
1 tablespoon olive oil
Small bunch of coriander
This recipe is a French classic. It is a perfect way to prepare artichokes, simply steamed or boiled for 45 minutes and steeped in my dressing. They are worth the effort and there’s something luxe about eating the soft creamy heart as the prize after eating the soft ends off of the leaves. If you don’t know how to prepare or eat them, follow my recipe and I promise they are divine plus artichokes are a super food packed with antioxidants and liver cleansing properties..just google them for their list of health giving benefits.
1 artichoke per person
My vinaigrette recipe
I had this salad as a starter in a Moroccan restaurant in Paris and I have made it ever since. It’s divine and reminds me of that restaurant I think was called the Star. I went there twice with my boyfriend with a ten year gap between visits and when we told them that we loved it there and had come back ten years later they were very blasé and not interested, however the food was fantastic still. This salad is great as a dessert too. It’s perfumey with orange flower water so you feel transported to an exotic place in Morocco, at least I do, and it’s pretty healthy. So give it a try….
2 large naval oranges skin and pith cut off and thinly sliced
1 teaspoon of orange flower water
1/2 teaspoon of ground cinnamon
A few sprigs of coriander, finely chopped
Icing sugar, for dusting
I have cooked this simple recipe for a thousand years…it is from Madhur Jaffrey’s Indian Cookery book. Not only is it the nicest dal recipe I’ve ever tried, it’s my friend Sophie’s fave recipe for dal too. Its thick creamy and tasty, and lentils are fantastic for your digestion, stabilising blood sugar levels and lowering cholesterol amongst many other things.
Serves 2 for a main, 4 for a side.
7 oz (200g) red split lentils
1 litre of water
2 thin slices of unpeeled ginger
1/2 teaspoon of turmeric
1 teaspoon of salt (or to taste)
3 tablespoons of coconut oil or olive oil
A pinch of ground asafetida (optional)
1 teaspoon whole cumin seeds
1 teaspoon ground coriander seeds
1/4 teaspoon cayenne pepper
Finely chopped fresh coriander
A boyfriend made this for me this summer. He gets ten out of ten. Yum.
3 large naval oranges
Half a red onion finely sliced
2 tablespoons of extra virgin olive oil
This version of Pad Thai is a delicious warm noodley stir fry salad. Perfect on a summer evening. You can add cooked prawns or chicken to this recipe, if you want to, it’s totally versatile, but stands alone as an outstanding vegan recipe. I love that it’s a tangy mixture of flavours and it’s a variety of textures. It was a great hit at dinner with my vegetarian boy pals (it can be made with white noodles too).
300g of flat brown rice noodles or brown rice tagliatelle or fettuccini
2 tablespoons olive oil
2 minced cloves of garlic
200g of smoked tofu or plain firm tofu cut in to smallish pieces
4 tablespoons of soya sauce (gluten free if appropriate )
2 tablespoons peanut butter
Juice of one lime and another cut into wedges
3 tablespoons of maple syrup
Chilli sauce to taste
3 finely chopped salad onions
½ red chilli very finely sliced
Handful of chopped peanuts to garnish
A sprig of chopped coriander
This salad is simple and sweetly delicious and I don’t know why I didn’t think of it before. I really love salads that are using just one main ingredient. It’s the zen way. Also I have always secretly put vinaigrette on my fruit salad when it’s just for me. So this recipe, which could also use peaches, hits the sweet and savoury thing on the head, if you like that sort of thing. I love the sweetness of the nectarine with the zingy dressing. It’s particularly lovely with my winter slaw. A friend of mine makes it all the time…she’s completely hooked on it.
4 nectarines or peaches, peeled and cut into segments or just cut in half and remove the stone and chuck in a bowl with the skin on, rustic style
A small sprig of mint chopped very finely
2 teaspoons lemon juice
1 teaspoon maple syrup
A little pepper and salt