Posts

Pecel — Indonesian blanched veggies with aromatic dressing

Stir-fry of Purple Chinese Cabbage and Green Leafy Vegetables

You can't hurry caponata — Preparing caponata always takes time and a lot of elbow grease!

Celeriac "stakes" & Café de Paris Sauce — A New Family Favourite

Plant-based lunch — Bulgur stuffed gem lettuce leaves and blood orange wedges

⚠ Warning ⚠ retro food — Stuffed Bell Peppers

You are currently looking at my lunch! Bieta ripassata in padella

Salad punishment – kohlrabi, red onion, cucumber, radish, chives & evoo

Celeriac and lentils with hazelnuts and mint – Yotam Ottolenghi recipe

Frantoio di Sant'Agata d'Oneglia