Vegetarian

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    Great for picnics and light meals, it’s hard to decide whether the pastry or the filling is the star of this savoury tart. Sour cream pastry has just the right balance of crumble and crisp, and the filling is fresh and lush at the same time.
  • Great served warm or cold, this is a simple vegetable dish that can easily be made with broccoli, broccolini, peas or snow peas, either instead or in combination. Ricotta salata is a salted ricotta - there are easy substitutes if you can't find it.
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    Berry-infused vinegar brings a tart finish, both undercutting and highlighting the richness of the chocolate ganache. The contrasting savoury topping ensures these are a very special treat that you will be delighted to have in your repertoire. (Your friends and family will be glad too - expect requests to keep making them!)
  • This classic butter biscuit recipe is made very special - and rather Christmassy! - by making a special spice mix to stir through the mixture. The spice mix can also be added to preserves such as apricot or plum jam, or ham glazes. It can even be infused into spirits such as gin, vodka or rum - Christmas cocktails, here we come! The biscuit mixture can be frozen and sliced to bake. You can also have fun rolling this mixture with a ‘springerle’ rolling pin with carved designs, or use cookie cutters to make fun shapes.
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    These little cuties are my take on Kueh Lapis Beras, or Rainbow Sweets, Asian sweets that are usually made with rice flour or glutinous rice, often with coconut and always with lots of sugar! This Indonesian-style rice-flour kueh presents so beautifully and is really easy to make: it’s steamed in layers and you can make it in moulds or cut it into any shape you like.
  • I made this video in Mumbai! In its simplest form, kadhi is a dish made from yoghurt thickened with chickpea flour, often served with pakoras (fritters). Spinach and onion are common pakora inclusions but celeb chef Saransh Goila - my kadhi decoder! - loves to put his own twist on traditional Indian dishes, so he added chicken too. This is a delicious, easy, economical and subtle dish.
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    Following my my recent trip to Mumbai, I’m thrilled to share an Indian dessert recipe inspired by prominent UK Indian chef Anjum Annand. Carrot in dessert may seem strange but then - who doesn’t love carrot cake?
  • I love simple recipes that are more than the sum of their parts and that's certainly the case with Atlas chef Charlie Carrington's (ridiculously) Simple Shakshuka Sauce. The ingredients are basic but the slow cooking method gets all the sweetness out of the garlic and shallots creating a sauce with incredible depth of flavour.
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    Sometimes, you just need a basic dip and that's where this everyday emergency hummus comes in. It's flavourful, versatile and more or less traditional. Plus, you can make it in five minutes flat!