Sweet and sour aubergine stew

Aubergine is believed to have originated in India where it’s considered to be the “King of Vegetables”. However, the aubergine is a berry, not a vegetable. When cooked, it develops a rich complex flavour and it’s a great substitute for meat. Since aubergines are like sponges, many recipes advise salting, rinsing and draining sliced aubergine…

Shakshuka

Fry-up breakfast for dinner is a once a week ritual in our house, especially since I live with a carnivore who doesn’t seem to understand that veggie meals aren’t a punishment. Originally from Tunisia, but known to the world as The Israeli breakfast, shakshuka has many brothers and sisters, with huevos rancheros and huevos a la flamenca…

Cornmeal bread

Life without gluten would be so much easier in Colombia, where many of the delicious traditional dishes and snacks are made with plantain, rice, cassava or maize. You wouldn’t feel deprived as often as you do in England or the rest of Europe, and you could indulge on empanadas, pandebonos or bunuelos without awkardly asking…

Chapatis

The generous use of spices, herbs, vegetables and fruits in Indian cuisine makes me think I could easily eat curry every single day, and not get bored of it. It’s the explosion of flavours and colours in which spices run the show, and the variety of dishes and creative use of whatever is available that…

Chickpeas and jalapeño patties

Chickpeas are a staple food across the Mediterranean, Middle East and Indian Subcontinent. Not only do they help lower cholesterol and are high in fibre, they also constitute a versatile great source of protein. Did you know that in the 18th century roasted chickpeas were used as a substitute for coffee? Crazy. They are the world’s second-largest cultivated legume and…