Sweet, sticky and oh-so-tasty, this restaurant classic has been given a fresh, vegan makeover. Serve with Extra fried rice or some simple steamed greens.
Creamy and gently spiced, this vibrant curry will transport you to warmer climates, wherever you are.
During my years as a vegan, I’ve had a love/hate relationship with tofu. The love part is when tofu is crisp, golden and full of flavour; the hate part is when tofu is spongy and soggy!
I’ve often skipped past tagine recipes due to the long, complicated ingredients lists; however, with a few short cuts, this tagine is simple to prepare yet still very tasty.
One of life’s true pleasures is a big bowl of slippery pappardelle pasta, with a creamy, garlicky sauce. White wine brings a touch of acidity to the earthy mushrooms.