Google / Social Description

This salmon has an irresistible balance of spicy and sweet, much like teriyaki, and is topped with a fresh, bright pineapple salsa

Introduction

I adore this recipe! This salmon has an irresistible balance of spicy and sweet, much like teriyaki, and is topped with a fresh, bright pineapple salsa (though, if you want to streamline the recipe, the fish is brilliant on its own, too). Note that the fish needs to marinate for at least 8 hours, so plan ahead. It’s well worth the wait.

Google / Social Description

A delicious salad that makes use of whatever produce you decide to grow in your garden.

Introduction

Many of the recipes in this book allow for a lot of flexibility on the produce used, given that we might not all choose to grow the same things—so don’t hesitate to switch things up in this salad if you need to. You can always replace the arugula with another leaf of your choice or green beans with asparagus. You could use raw beets in place of the radishes or chunks of zucchini in lieu of cucumber, but trust me when I tell you there is no substitute for the goodness of toasty, salty, olive oily bread chunks.

Google / Social Description

Sweet, creamy flavors, like a hug in a mug, plus a bonus accent of garnish to take it to the next level.

Introduction

We’ve all been there. You see someone across the room and think, ‘They look interesting — just my cup of tea’, and then when you finally work up the courage to chat to them, it’s like you’ve known each other forever. It’s all so comfortable, and to top it all off, they also have an accent!? (*eyebrow waggle*). This is that, in a soup. Lovely sweet, creamy flavors, like a hug in a mug, plus a bonus accent of garnish to take the ménage to the next level (*emphatic eyebrow waggle*). And did I mention easy? Sit back my friend, because no heavy-duty chopping is required. Just pile in the veg for a warm, snug sit in the oven while you put the kettle on and slip into something a little more comfortable.

Google / Social Description

Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.

Introduction

For years before I went plant-based, a frittata was a weekly staple because it was a quick way to get dinner on the table, no matter what I had lurking in the fridge. After experimenting with a bunch of variations, this simple chickpea flour– based version has come out the clear winner. Long used in South Asian cuisine, chickpea flour makes a beautiful replacement for eggs because it is packed with filling protein, fibre, and important minerals. Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.