This hot spicy little number is a favourite in my household for dealing with the dreaded cold and flu, or when feeling a little rundown. The combination of garlic, ginger, chilli, tomatoes and a kick of citrus is a feisty relief for the symptoms of even the most grim winter germs. I make a double batch of the paste and […]
This loaf first appeared in my first cookbook, A Girl Called Jack, and is a favourite weekend recipe of mine. It was based on a similar loaf from Economy Gastronomy, by Allegra McEvedy and Paul Merrett, using mashed chickpeas and sun dried tomatoes, but mine is, as ever, the more austere version. It is delightfully accidentally vegan, and robust enough […]
I make penny pizzas as way of using up leftovers such as Mamma Jack’s Best Ever Chilli or Lentil Bolognese – but they are just as good topped with a dollop of tomato purée and some grated cheese. Or they are a good way to use up sliced mushy tomatoes that have passed their best and the dry ends of […]
This dish was born of a sad-looking courgette in my fridge, half of a very large onion that was starting to dry out, and some bits and pieces from my cupboard. The rice makes this filling and comforting, and the cheese, tomato and slightly crisp courgettes have me reaching for a second portion even when I am pleasantly full. If […]
This is my take on Greek dolmades. I first had stuffed vine leaves at my grandad’s guesthouse in Southend, and deeply regret not pilfering his recipe before he passed away. I wrap mine in cabbage leaves, which will no doubt have him swearing at me from beyond the grave, but these go down well in my house. (Makes 20) at […]
There are many different recipes for daal, made with different types of split peas, lentils and even chickpeas, so here is a simple basic one to get you started. From here, feel free to customize to your own taste by adding plain yoghurt, coconut yoghurt or different herbs and spices. I like to eat mine from a deep bowl with […]
This loaf is a favourite weekend recipe of mine, which is easily adapted to personal tastes and what you have in the cupboard. Sometimes I like to thoroughly mash the chickpeas for a smoother bread, and sometimes I chuck them in whole for a knobbly, crunchy texture. Delicious toasted or grilled with butter, or bacon, or an egg, or all […]
