This is a vegan take on a classic Sichuan dish, the dish is usually made with pork mince but here I’ve substituted that for peanuts which are simmered in the sauce to give a similar soft texture. The signature of the dish along with most Sichuan cooking is intense heat
Everyone has a guac recipe but I’ve called this one the ultimate guac recipe for a reason. It brings together traditional methods with a few non-traditional additions. The addition of sumac is vital, it brings a tang that compliments the lime as well as adding a textural element. The recipe also uses a combination of black and pink peppercorns, the pink peppercorns bring a fruity flavour as well as subtle heat.
These enchiladas pack plenty of punch with classic Mexican flavours and a homemade red enchilada sauce. They make a great, crowd-pleasing mid-week meal and could be a good alternative for those currently doing Veganuary.
The simplicity and elegance of this soup make it an excellent starter to serve at dinner parties, its visually stunning but doesn’t have the body to be a main dish in itself.
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.
Lentils provencial is a classic french dish, a rich stew of lentils and mushrooms. This dish has been made for centuries and is good comforting home cooking. The major flavours are tomato, basil and tarragon.
It's best served piping hot with chunks of fresh bread.
Homemade baked beans are a wonderful experience all round from the smell while they cook in the oven to the richness of the flavours. The best baked beans balance rich tomato flavours with sweetness and smokiness.
Banana bread is one of those simple comfort foods that almost everyone likes. Its hard to beat a thick toasted slice. To make into a more complete breakfast, try topping with some Greek yogurt and fresh berries.
A classic Indian dish, daal is made all across the subcontinent in varying regional styles. A bold full-flavoured sauce with a mixture of pulses and lentils.
This is a great recipe for anyone who’s on a high protein, low carb diet. The base of hummus provides plenty of protein and flavour and then there’s a good mix of vegetables both raw and cooked. I’ve included a basic hummus recipe to start things off, but I think store-bought hummus is totally justified to save time and effort.