Vegetarian

  • During lockdown, when I was shopping for my parents, they always put kohlrabi on their shopping list. This tart, earthy yet slightly sweet member of the cabbage family isn’t a vegetable I often bought, but I started getting one for them and one for me, gaining a new appreciation for it along the way.
  • Not too sweet, and with wholesome almonds, this moist cake makes the most of seasonal plums. There are two plummy elements: a simple plum syrup (stirred through the batter and drizzled on top), plus the plum-studded cake itself.
  • Eggnog is a classic Christmas drink made with a custard base. Naturally, chocolate queen Kirsten Tibballs’ recipe has a chocolate element to make it even more delicious. Kirsten uses white chocolate to flavour and thicken the base, plus milk chocolate to line the rim of the glass. I love eggnog with hazelnutty Frangelico but you don’t have to add the booze at all. See the Tips for brunch ideas with leftover eggnog.
  • You know about being cool as a cucumber. How about being cool with a cucumber? Here are three simple recipes that make cucumber the star and you the winner.
  • Have it because its gut healthy or just because it's tasty. This relish is great on sandwiches, with cheese platters and crackers, or use it more as a salsa, piled over barbecued chops, sausages and steak.
  • A fresh and fruity take on the traditional chilled tomato soup - watch me race the soup as I make a salad. Recipe by Portuguese chef Henrique Sa Pessoa.
  • This delightful recipe is from Julia Busuttil Nishimura's book, A Year of Simple Family Food. It's her spin on a Maltese dip that's made with dried broad beans. Using fresh seasonal pods makes for a bright, green burst of spring on a cracker.
  • subscribe dani valent
    This is the final piece of the puzzle in my dosa and uttapam collection. I started with lentil sambar, kicked on with uttapam and now here’s a potato masala that is great to eat with these other south Indian lovelies, or fine to eat as a meal on its own. This could even be your new potato salad for barbecues!
  • Uttapam, idli and dosa are south Indian breads and pancakes made with the same fermented batter, most commonly made with a mixture of rice and lentils. Dosa are thin crepes, idli are steamed savoury cakes and uttapam are thicker savoury hotcakes. In south Indian households, they are each made with multiple variations. I find them extremely fun to play around with but I have to admit that I don’t often serve them traditionally.