Roasted Broccoli with Lentils and Tahini-Yoghurt

This is currently our absolute favourite dish, super simple to make but very versatile and nutritious. We made it on many occasions, as it is a very cool dish to serve for a bigger group of people. The recipe is from BBC Good Food’s @sophonaplate. We have also tried it with a combination of different…

August – One Pot Week

As it is in the middle of summer, we decided to come up with a whole week of recipes, that are all prepared in one pot! Many people decide to move house in summer (often resulting in very annoyed friends carrying furniture, whilst weather reporters repeatedly announce it being the hottest day of the year)…

Fish cakes with tomato sauce & greens

Ingredients 200g of fish filet (Cod or salmon work well – if possible from sustainable sources) 150ml milk 4 potatoes (about 300g) 1 can of diced or whole tomatoes A big bunch of fresh spinach or other leafy greens 1 onion 1 egg 1 lemon or lime Method Peel and boil the potatoes in a…

Polenta with slow cooked courgettes (vegetarian or vegan)

Ingredients 1 large courgette 200g of polenta Creme fraiche or vegan alternative 1 onion 2 cloves of garlic Parmesan or vegan alternative Method Wash the courgette and cut into half a cm slices, then lay out the slices on some kitchen paper and sprinkle with some salt. This way you can extract the excessive water…

June – Green Week

June is the perfect month to make use of all the green deliciousness out there! The dishes for this week all contain a considerable amount of green vegetables and as always towards the end of the week the recipes get a bit more complicated but are therefore also more indulgent and comforting. As always the…

Asparagus salad with sardines

Ingredients 500g green asparagus 1 tin of sardines in olive oil 1 clove of garlic 1/2 of a lemon 300 to 400g of tomatoes Salt and pepper Method Wash the asparagus, cut off the wooden ends and cut into 2 to 3cm pieces. Steam in a sieve or a steaming basket over boiling water for…

Spicy miso ramen (with meat)

Oh Japanese cuisine, we love you and we can’t get enough of you, but it is kind of… complicated! As Mandy Lee from one of our favourite blogs Lady & Pups writes “only insane, impractical, pretentious human beings with no job, no kid, no real-life obligations whatsoever could have the time and energy to even…

Yoghurt-honey-sesame ice cream with roasted nectarines

No matter if you are lucky enough to own an ice cream machine or not, homemade ice cream always wins! Ingredients 1 kg of full fat yoghurt (3.5%) 200ml cream 10 tablespoons of honey Toasted white or black sesame to taste (about 4 to 6 tablespoons) 2 to 3 nectarines Method Toast the sesame seeds…

Five spice nectarines (vegan)

Another delicious recipe where a rich and tangy fruit is being combined with Chinese five spice to make a nicely balanced stir-fry! If you like this recipe, also check out our Five spice rhubarb! Ingredients 200g of nectarines (in case there is only larger quantities available, you can use the rest for a tasty dessert!)…

Easy bibimbap (vegan, vegetarian or with meat/fish)

You might think that making Bibimbap at home is way too complicated and comes along with many special ingredients – well, no! It is definitely possible to make a simple and still very authentic tasting version fairly quick, so absolutely doable on a weekday. Ingredients 200g of rice 2 carrots 1 stalk of leek 200…

Asparagus soup (vegan or vegetarian)

A simple and quick soup with loads of fresh asparagus, perfect for the start of your week. Ingredients 1 bunch of green asparagus (about 500g) 1 onion 1/2 a tub of single cream or soy cream (about 100g) 2 cloves of garlic 100g of mushrooms 400ml of vegetable stock Method Finely chop the onion and…

May – Asparagus Week

Let’s make the most of asparagus season with this collection of fresh recipes and interesting flavour combinations. This week is dominated by Asian recipes but with only a few key ingredients they are very easy to make. We will be using lots of fresh vegetables and as always there should be none of it left…

Weekend lasagne (vegan, vegetarian or with meat)

This is the perfect dish to make at the end of a long week and then enjoy it for a couple of days over the weekend. The lasagne is also perfect to pack in lunchboxes and take with you on a day out, as it is delicious when eaten cold. Ingredients 1 to 2 packs…

Sausage rolls (vegan, vegetarian or with meat)

A comfort food classic, super easy to make and a great cold lunch for the next day! Ingredients 1 to 2 packs of ready-made puff pastry (filo pastry is also possible) 4 pork sausages or veggie sausages 200 to 300g of mushrooms 2 onions 50g of strong mature cheese or vegan replacement Method Heat up…