dark chocolate pannacotta

This recipe is a dairy free take on Black Forest gateau which is a favourite pudding of mine. It’s really silky smooth, rich and chocolatey and is great on its own or with whipped cream if you are not dairy free or with dairy free vanilla ice cream. The decorations are optional, or you can customise it with whatever you fancy like fresh berries.

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vanilla pannacotta

This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.

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pho

My friends served this the other day at their house, and I loved it so much I had to do it for the blog. You can basically customise it to suit you once you have made the broth and it looks impressive at a dinner party served up in a big bowl with all the fresh herbs on top. My version is vegan but you can add eggs or fish if you prefer. You can also add veg from the fridge that you want to use up too. It’s absolutely delicious and perfect if you have a cold as it’s got all the healing ingredients, like chilli, garlic and ginger and broth.

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whole roast squash with saffron rice

This recipe can be made with a pumpkin or any large squash or several smaller ones like the munchkin pumpkins. The rice recipe is from the Moro cookbook and they use the saffron rice to stuff a butterflied leg of lamb, because it is fragrant and deliciously flavours the meat, but as I don’t really eat meat I thought it would be fantastic as a stuffing for a squash or pumpkin. It also looks amazing as a centre piece on the dinner table, and would be delicious roast potatoes and a salad or any roast. I love it with garlicky yogurt and have just discovered Alpro are doing a vegan Greek yogurt in Morrison’s which is utterly delicious.

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soba and arame salad with soy

This is the salad I eat when I am being really healthy. Arame seaweed is really good for you, it’s full of vitamins and antioxidants, it boosts the immune system, is anti-inflammatory and it’s full of iodine which can help regulate your hormones. It’s great for your hair, skin and nails too and can help flush toxins out of your system. I serve this on its own or with tuna sashimi that has been seared quickly on all sides in a pan with a little oil then sliced like sashimi.

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roasted aubergine and chick pea shawarma with forbidden rice

Belazu sent me a jar of their spicy shawarma paste and I immediately thought of roasting aubergines and chick peas with it. To that I added their forbidden black rice and a little salad and garlicky yogurt it became a shawarma bowl. You can also serve this in a warm flatbread wrap with tahini or humus instead of the rice. It’s Middle Eastern and spicy, creamy, salty and super healthy.

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asian rice bowl, steamed vegetables with crunchy ginger fries

This recipe is super healthy. It’s a bowl of  rice with steamed vegetables and crunchy fried ginger with spring onions and cucumber with a very tasty sauce made with vegetarian oyster sauce. Its vegan, but you could serve it with roast salmon or sashimi if you prefer. I use black rice, as it’s low glycemic and I love the taste and look of it. It’s perfect for dinner for two but you can multiply it for a dinner party.

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manoushe

I love Lebanese food and tasted manouche for the first time in Covent Garden the other day with my Lebanese friend Ralph at The Lebanese Bakery which is worth a visit if you want proper fresh Lebanese flatbreads. Manoushe is freshly baked flat bread with Za’atar on it and it’s a delicious combination of Middle Eastern flavours with thyme. The bakery put hummus and parsley, rocket and pine nuts on top, but you can have it as is or dipped into baba ganoush with salad. It tastes amazing with any mezze.

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