This is a very traditional tomato relish, similar to the kind your grandmother might submit for the competition at your local fair or show. The only real tweak is the addition of sumac which brings a lightness as well as a slight textural element.
This slaw brings in some classic Korean flavours in daikon radish, nashi pear and gochugaru into an elegant side salad. The dressing is one I’m really proud of, it’s a nashi pear vinaigrette with just a touch of soy sauce and some gochugaru to give it depth.
German potato salad is rich, indulgent and so different to the style we’re used to eating in most other countries. I think calling this a salad is generous, the dish features crispy pan-fried speck and boiled potatoes coated in a mixture of vinegar and Dijon mustard which is served warm.
Bombay potatoes are boiled potatoes fried in a mixture of spices. These are a really great side dish for curries and other Indian dishes and could be a good alternative to rice for something a little more interesting.
Brussel sprouts are one of my favourite vegetables, I think they’re generally underrated because as kids a lot of us were served bland boiled sprouts. This one isn’t for the lactose intolerant; the sprouts are slathered in cream along with a mix of mozzarella and parmesan to compliment their flavour and then baked so they’re crisp on top.
This is a really simple recipe which simply combines some classic flavours. This is a good side dish which pairs well with chicken or fish or is a great breakfast option served over toast.
As we’re coming up on the holiday seas its time to start planning vegan options. This gravy is quick and easy, not requiring too many ingredients but its still packed with flavour.
Tofu nuggets are a classic recipe for beginner vegans and those who are first cooking with tofu. Its an easy way to experiment with an ingredient that a lot of people find intimidating. In order to get the best tofu with the crispiest texture, its important to press it before frying.
A delicious and healthy snack with no added sugar and only three ingredients. These are great to pack as snacks or part of lunch for school, work or travelling.
Karaage is a Japanese dish normally consisting of chicken fried in potato starch, sauce and ginger. For our vegan version, replace the chicken with cauliflower but we’re keeping the same bold flavours for the marinade