Tom Yum is a creamy Thai hot and sour soup which is very popular here in Australia. The soup base is flavoured with galangal, lemon grass, kafir lime and chilli with lime juice added to give the sourness. This is good for a starter or as a main dish. If you’re looking to make it more substantial, you can bulk it out by adding some eggplant, bamboo shoots or tofu.
This is an excellent recipe for autumn and winter when its cold outside. This soup can keep very well it will last about 4 days in the fridge. I personally like to make a big batch and freeze in individual serves and find it keeps for at least a month that way.
Excellent comfort food, beef in a rich vegetable filled gravy topped with a crispy baked cheesy mash. This has always been my favourite winter recipe and I think this year I really perfected the recipe.
A rich and warming soup with just a hint of spice perfect for winter days. There are plenty of vegetables packed in for loads of flavour and nutrients.
Texas style chilli is very different from a lot of the more common varieties. Making it is an involved process but totally worthwhile.
A classic French stew recipe made vegan. Hearty flavours with rich mushroom and eggplant as well as red wine. Can be made ahead and stored for up to 4-5 days.
A healthy vegan pasta with stewed lentils and plenty of fresh vegetables and served over pasta.
A Vietnamese classic, pho is light, fresh and has a simple well balanced flavour profile.
A sweet stew with punchy Moroccan flavours offset by yogurt and spicy potatoes.
A classic and hearty beef stew for winter months. Serve with crusty bread or mashed potatoes for a filling winter favourite.