Vegan Cider and Autumn Vegetable Stew

Vegan Cider and Autumn Vegetable Stew

Autumn is the best season for root vegetables like swedes, parsnips and turnips which are perfect for stews. This recipe brings these vegetables together in a rich cider based stew with mustard almond milk. This is a great mid-week meal especially on nights that are cold or rainy. The stew is served with a side of crispy roasted kipfler potatoes.

Vegan Matcha Overnight Oats

Vegan Matcha Overnight Oats

Overnight oats area favourite breakfast option for me. They are incredibly easy to make and are a good meal prep option. As with all of my overnight oats recipes, this is 100% vegan and has no refined sugar. The addition of matcha adds a bitterness and complexity that balances the sweetness of the maple syrup. Topping with sesame seeds also adds a crunch.

Roasted Fig and Prosciutto Salad

Roasted Fig and Prosciutto Salad

Fig season is one of the shortest and most wonderful fruit seasons. Figs are beautifully complex and bring a unique textural element. Roasting and caramelising figs is the perfect way to bring out its flavours which are complimented here by the richness of prosciutto and offset with creamy ashed goats cheese and bitter rocket. This makes an elegant starter or side salad to impress guests.

Chicken Jalfrezi

Chicken Jalfrezi

A classic Indian takeaway dish, chicken jalfrezi brings tender chicken together with crisp stir-fried vegetables in a thick and punchy sauce. Jalfrezi is a relatively recent innovation in Indian cooking. The dish is cooked more similarly to a stir fry than an Indian curry.