Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Month: November 2014

African Peanut Stew

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This is a recipe from the vegan cookbook Oh She Glows. Author of the Oh She Glows blog and book of the same name, Angela Liddon is a bit of hero for vegans and those looking to reduce the amount of meat in their diets without feeling as if they’re missing out. Her recipes can be counted on for full flavour and satisfaction, unlike that dreary vegetable soup that you whip up when you’re in need of something healthy. Consider this recipe a starting point, with its soft, mild tomato base infused with a hearty peanut flavour you can really …

Cooper’s Coffee Marlow

As London’s coffee culture moves at light speed, with the likes of Monmouth marching across the terrain like caffeinated Kiwi warriors, and hole-in-the-wall cafes springing up in unlikely places, Maidenhead seems to have been overlooked by the destination-coffee house revolution. Costa, Nero and Starbucks don’t count. I drink their coffee, I sit in their cafes and I enjoy the illusion of atmosphere just like the rest of you, but it’s not the same as a proper coffee house. You won’t find the same ambience as a place that’s run by an impassioned individual with everything at stake, you won’t find …

Green Lentil Dhal

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When you make and eat food like this, you realise why the western world is getting fatter and hungrier. Dhals are ugly, they’re really easy and cheap to make and they are nutritious and filling. Not much room for profit here is there? When you consider the holy trinity of sugar, fat and salt that keeps people craving more food, you realise that selling food is only profitable when your market is kept hungry. This is one of a thousand and one recipes that are possible with lentils and other split pulses (Dhal means ‘to split’ in Sanskrit), and this …

Roast chicken and vegetable pie

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I was looking for something special to cook last Saturday night. Not because I’m a domestic doyen but because I needed to make up for the sausages and fish-fingers that I threw around like proper food last week. The great thing about this recipe is that it can be whipped up pretty quickly and you can turn something out that looks a million pounds but costs very little. I don’t go for chicken breast unless I’m making breaded chicken. Thighs always hold up better,  taste better and cost less. So grab a packet of thighs, with skin and bone if …