A tasty, wholesome showstopper for the centre of the table. Enjoy! SHARE ON TwitterFacebook
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Roast Pumpkin with Whipped Tahini, Pickled Red Onion and Mint
This dish looks a bit special but it's an easy and delicious way to use autumn cucurbit bounty – or any roasted veg you like! Serve as a side, or add crusty bread and a salad and make it a main. Adapted from seasonal veg cook Joe Woodhouse via Another Pantry. SHARE ON TwitterFacebook
Vegetable Sushi
You can halve this if you don’t want to make so much, but extra means you can experiment with different fillings and combinations! SHARE ON TwitterFacebook
Sweet Spiced Toasted Nuts
Again, you can use any spices you like, or none at all. If you can get your hands on mahleb, add 1/2 tsp of ground mahleb in place of the fennel/cloves/almond. Also choose whatever nuts you prefer, just be aware that some nuts (e.g. walnuts or pecans) and smaller pieces will toast a bit faster.… Read More »
Salty Spiced Toasted Nuts
You can use any spices you like, or none at all, or try a glug of vinegar instead of the spice. Also choose whatever nuts you prefer, just be aware that some nuts (e.g. walnuts or pecans) and smaller pieces will toast a bit faster. SHARE ON TwitterFacebook
Simple Overnight Oats
This recipe is very forgiving – use more or less oats or chia or milk, and whatever seeds/nuts/fruit you have to hand! Flavoured rice milks (think almond, hazel, vanilla or coconut) go very well in this, and keep in mind that any rice milk will add to the sweetness. Use gluten-free oats and milks if… Read More »
