Author: Emma Harrel

Side dishes for your Sunday roast

Side dishes for your Sunday roast

Spruce up your sides Looking for something different to spruce up your Sunday roast? These side dishes will work a treat as an accompaniment for any meal. This Sprout Slaw works really well just as a salad for lunch, and rest assured this slaw will 

Chestnut & Squash Tart with Cavolo Nero

Chestnut & Squash Tart with Cavolo Nero

A wholesome tart with cavolo nero This chestnut tart topped with crispy cavolo nero would be delicious for Sunday lunch. It’s a recipe by Anna Jones that I’ve slightly adapted by adding fresh chilli and I’ve given couple of accompaniment ideas. The tart can be 

Winter Spiced Fruit Crumble

Winter Spiced Fruit Crumble

A comforting fruit crumble This dish is a spiced winter warmer, based on the classic apple crumble. Poached apples and pears in red wine and mulling spices topped with a crispy nutty crumble. A comforting dessert which you can serve with friends and family then 

Harissa Baked Cauliflower

Harissa Baked Cauliflower

A whole baked cauliflower with homemade harissa Here’s a cauliflower recipe that can be put with any of your favourite sides and vegetables for a feast, or simply enjoyed as it is for a hearty meal. The harissa paste is easy to make and uses 

Lemon Cake with Coconut Yoghurt Topping

Lemon Cake with Coconut Yoghurt Topping

A moist & tangy dairy free lemon cake When I first tried this lemon cake I loved it so much I thought I’d make one with a few tweaks. It’s from Nigella Lawson’s cook book ‘At My Table’, here’s the link for the original recipe: Lemon 

Sweet & Sour Crispy Tofu

Sweet & Sour Crispy Tofu

Lip smacking sweet & sour sauce This bowl of Asian inspired ingredients is light and filling with a lip-smacking sweet & sour sauce you’re sure to be going back for. The fruity sauce is drizzled over some quick marinated tofu that’s been slow fried to 

Braised Gem Lettuce Broth

Braised Gem Lettuce Broth

A hearty Winter broth This broth recipe uses the hearts of the little gem lettuce. I always find I’m left with them when I use gem lettuce as I’m not so much a fan of the bitter taste. So I figured out an easy way