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    In its most simple form, this is a yoghurt soup that’s thickened with rice. In the traditional version, chickpeas are incorporated into the soup - I’ve turned them into a golden topping instead, brightened with kale and chilli. I get really excited about reworking simple ingredients for new pleasures. The components of this dish are humble and modest but each finds new potential in this recipe, and thus new opportunity for diner pleasure.
  • A slow-cooked, succulent stew with central European flavours. It’s hearty and honest, simple and sustaining and I always think of my Hungarian grandmother when I eat it.
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    Crazy times call for BAKING CAKE. This beautiful grain and nut cake is a true favourite of mine and lockdown is definitely permission to eat cake whenever you want. So simple to make yet so unusual in flavour, this two-fruit cake is based on buckwheat and almonds, while bay leaf adds a subtle herbaceous fragrance. The cake is gluten-free, so long as the baking powder used is gluten-free too. Served with tea, it’s a nourishing, sustaining feel-good cake. 
  • My version of this curry classic pays homage to the original 1950s Delhi version but it's super easy and quick. The flavour of the curry powder is key to this dish - its worth making my vadouvan curry powder but any good blend will do the trick.
  • Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma is brilliant for all kinds of reasons. Firstly, the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time. Steamed chicken also remains incredibly juicy. It’s a really clean way to cook too, with very little mess to deal with at the end – love you, Thermomix!
  • Do you ever have those "OMG I forgot to make dinner!" moments? Wouldn’t it be good to have a healthy pantry meal always on hand that you could get on the table in 20 minutes? This is that dish. It's also gluten-free, grain-free, vegan and super tasty!
  • I tasted a peanut butter miso cookie at Falco Bakery in Smith Street, Collingwood, and instantly knew I needed to recreate the recipe at home. I absolutely love the sticky chewiness of the peanut butter underlaid with the salty funkiness of the miso. The flavours are as round as the biscuit!
  • Fritters are a perennial winner. They work for light lunches, easy dinners built up with salad and can be shoved between bread for easy veg burgers and take-to-work sandwiches.
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    We all love pesto, right? But have you heard of the Sicilian version of pesto from the town of Trapani? It's made with almonds and tomatoes, as well as basil and hard cheese. It's easy and perfect, especially for those long weeks when tomatoes are at their juiciest.