Gözleme are paper-thin Turkish flatbreads stuffed with a variety of fillings and pan fried. They are traditionally served hot by street vendors. The...
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Make the most of tomato season with this gorgeous and colourful tomato salad, and it couldn't be easier to make. Heritage tomatoes (known...
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This is our version of the Tuscan bread salad, where the bread is traditionally soaked in the salad. We find the result too soggy so...
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Santorini tomatoes grown on this hot dry island are ideal for making these fritters as they are thick-skinned and not very juicy, with our juicy...
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This sesame-crusted marinated tofu is very popular, even with people who thought they didn’t like tofu. Tofu is best marinated in...
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Moudardara is a Lebanese rice and lentil dish that gets topped with caramelised onions and saffron. It's a mainstay of our Vegetarian Diploma course...
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Chermoula is one of our favourite spice rubs for vegetables, especially vegetables that get cooked on the grill. Here we've used it to season sweet...
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These vegan beetroot and aduki bean burgers have become a favourite recipe of ours this summer. Most veggie burgers are held together egg, so to...
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Tempeh is marvellous on the BBQ and our chipotle-spiked marinade makes for super tasty protein-packed tempeh tacos. Our marinade has a...
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Socca, known in Italy as farinata, is a simple dish with so many wonderful variations. Here we've made it into a vegan and gluten-free...
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