Pesto

Pesto… who doesn’t love it? When it comes to pesto, I try and stay as traditional as possible, although my version swaps out the parmesan cheese for nutritional yeast, and I tend to use cashews instead of pine nuts… largely because the latter are so darned expensive and are far from a local food product … Continue reading Pesto

Raw chocolate truffles

Now these truffles aren’t like any chocolate confection you’d get from a fancy-pants chocolatier… but I call them truffles because they have a truffle-like texture, and they’re sweet and chocolatey. Need any more convincing? They’re practically a health-kick, thanks to the fact that the sweetness comes from dried fruit, not sugar. And that also means … Continue reading Raw chocolate truffles

Malai kofta

Malai kofta has got to be the most impressively complex Indian dish I make, and it feels seriously decadent to eat. Malai means cream, and kofta refers to the fried dumplings that are the signature of this dish. There’s lots of different ways of making this north Indian dish, and mine is creamy without using … Continue reading Malai kofta