Roasted root and mash
It all begins with an idea.
A delicious combination of asian & middle eastern flavours, with traditional British vegetables.
Root vegetables: the prime real estate of winter dishes. And it’s easy to run out of inspiration with all those extra veggies you’ve got sitting in your fridge.
I absolutely love cooking with asian and middle eastern flavours, so I created a bit of a hybrid here: turmeric cauliflower & butterbean mash, miso roasted root veg, and a whipped lemon tahini dressing. this one is incredibly fibre rich, and across the different veggies you’ve got a vast array of vitamins, phytonutrients, and minerals which should give you a full body health boost.
INGREDIENTS
3 parsnips
1 large beetroot
3 large carrots
1 white onion
3tbsp butter
7 cloves garlic
2tbsp miso
2tbsp mirin
1tbsp maple syrup
1/4tsp cinnamon
1 cauliflower
1tsp zataar
400g butterbeans
1 lemon
1/2tsp turmeric
1/2tsp sweet paprika
50ml cashew milk
120g tahini
METHOD
Preheat the oven to 200°c.
Chop carrots & parsnips into large chunks, peel and cut the onion into wedges, peel and finely slice the beetroot. Add these to a roasting tin with 5 cloves of garlic in their jackets, and drizzle with olive oil, zataar, salt and pepper. Roast for 45 minutes.
Cut the leaves off the cauliflower and place to one side. Cut the cauliflower into small florets, including finely slicing the stem, place into a second roasting tin, with a drizzle of olive oil, and add to the oven once the other veggies have been roasting for 20 mins. Roast for 25 minutes, adding the leaves for the last 5.
Remove the garlic cloves from the oven, and squeeze out of their skins. Whip together with tahini, 1/2 lemon, a tbsp of olive oil, pinch of salt, 100ml water with a stick blender.
Remove cauli from the oven, leaving leaves to the side, blend florets and stems with washed butterbeans, paprika, tumeric, 1/2 lemon juice, cashew milk, salt.
Make the miso glaze, heating the butter in a pan and cooking 2 cloves of garlic for 3 minutes. Whisk through miso, mirin, maple syrup, cinnamon. Remove root veg from oven and mix glaze through.
Assemble with cauli mash base, miso vegetables, cauliflower leaves, whipped tahini, and a shake of sesame seeds to finish.
Enjoy :)
Twisted Saag Aloo
It all begins with an idea.
A delicately spiced and creamy vegetable curry,
I’ve called this a Twisted Sag Aloo because it offers a delightful twist on the classic dish. This recipe is generously packed with a variety of warming winter vegetables, as well as immune-boosting, energising, and anti-inflammatory phytonutrients like vitamin C, quercetin, and magnesium. It’s perfect for curry enthusiasts, vegetable lovers, and anyone seeking a wholesome and hearty seasonal meal to enjoy during the colder months.
INGREDIENTS
Coconut oil (MCT if possible)
400g kale
250g paneer
1 medium cauliflower - cut into small florets.
1 large leek - finely chopped.
2cm ginger - grated
4 cloves garlic - crushed
1 - 2 large green chilli - seeds optional
500g winter tomatoes - chopped
1.5 tsp ground coriander
1.5 tsp cumin
0.5 tsp turmeric
salt
honey
400ml coconut milk
best served w/ whole grain rice
METHOD
Remove the stalks from the kale and roughly chop. Add to a food processor to break down into small pieces. This may take a couple of batches and shakes to help it along! Set aside.
Heat a large skillet pan (which has a lid) with a teaspoon of coconut oil. Cut the paneer into 2cm cubes and fry for a couple of minutes on each side until browned. Then remove the paneer into a bowl and set aside.
In the same pan, add another teaspoon of oil and begin frying the leeks, with a small pinch of salt. After around 6 minutes, add the garlic, chilli and ginger. Stir for around a minute, then add the chopped tomatoes.
Cook for 6-8 minutes until the tomatoes are completely broken down and the sauce has formed a paste. Then add a larger pinch of salt, a teaspoon of honey, and the spices. Stir for 1 minute.
Slowly add the kale, handful at a time. It will seem like a lot of kale, but it will break down quickly. Once all the kale is in the pan, add coconut milk.
Add the cauliflower, then cover with the lid and bring to a simmer. If it feels it is getting too dry, add water. Cook for 20 minutes, stirring occasionally.
Serve with rice & enjoy :)
Blog Post Title Two
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Three
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Four
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.