Dhal with tamarind-glazed kumara - Vegan, DF and GF

The combination of almost jammy slabs of kumara (painted with tamarind paste to give a tangy lift) and a light and spicy red lentil dhal is an absolute winner here. It takes a while in the oven, but putting it together beforehand is very simple and the results are stunning. Excellent for lunches the next day also.

Gochujang roasted carrot and cabbage with sweet & sour leeks - Vegan, DF and GF

These two things dovetail into each other nicely in terms of prep and cook time. The carrots and cabbage roast together lapped with gochujang/cumin/garlic/ginger/oil. The leeks simmer gently with a smidge of sugar and some herbs until super soft and sweet, then sharpen up with a splash of lemon juice.... Is a very good time.

Black Dhal - Vegan, DF and GF

This dhal is made with urad dal and mung beans which means no overnight soaking required (handy).The aromatics are onion, garlic, chilli, turmeric, cinnamon, cumin and cloves so there's a depth of flavour here  and a bit of heat. There are two parts to the recipe that actually you can stack inside each other making this surprisingly fast food... A very hearty dhal to team with rice or flat bread...

Carrot and Tahini soup with crispy chickpeas - Vegan, DF and GF

This is very simple - onion, ginger, garlic, carrot, stock - simmer until the carrot is tender then add tahini and sherry / sherry vinegar or shaoxin rice wine; blitz til smooth. Crisp up the chickpeas with rosemary then add salt and sprinkle over the soup. (Some of them will sink.... this is not a tragedy)The earthiness of tahini in with the sweetness of carrot is a very interesting combo.

Lamb Korma - DF and GF

Heaps of aromatics go into this korma to make it warming and frankly delicious! It will only take about half an hour, it's creamy with smashed cashews and coconut milk. Is very good. 

Pork chops with beetroot, apple, caraway and paprika - DF and GF

This starts with a rough paste of garlic, caraway, salt and oil which is worked into the surface of the chops and then they're left for a bit in the fridge. Granny Smith apples make like a vegetable in this dish, cut into wedges and roasted with beetroot and red onion (along with some cider vinegar, paprika, chilli flakes and brown sugar). The pork chops are seared then finished off in the oven on top of the roasting vegetables/fruit. Serve with some greens for colour...