Stormy, Smokey Black Beans + Avocado, Lime Creme


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The haar is appropriately thick as i write this. Like a soupy grey blanket thats drifting down and around me. I don’t feel i have it in me to pour my usual energetic soul into this page.

Me and the sky got things going on right now.

But hey, all this life stuff hasn’t got in the way of my cooking. I’ve stepped back into the kitchen with more techni- colour vim and vigour than ever. I guess showing up in the kitchen will have to do until i feel like showing up in the rest of my hours.

Anyways, blah blah blah blah blah.

This recipe came from one very small, clear vision- i had to manifest this vibrant, verdant avocado| lime| coriander creme into existence. And of course, i then had to make a main event for this little emerald to get cosy with. Even i can’t sit down to a jar of avocado creme + spoon and feel that great after.

The beans are dark. Deep, smokey, pungent. Like the exhaled cigar smoke from Tom Wait’s lips. But you know, not in a gross, nicotine way. Black turtle beans stewed in left over coffee with a generous lick of liquid smoke (‘coz that does taste good). Once wonderfully puddly, they serve as the perfect bass note on which to showcase the harmonious (and luscious and fresh) avocado creme. This is a super bright condiment that livens up everything it touches and all the citrusy, herby flavours keep things light yet flavoursome.

We served everything in sweet gem lettuce boats with a crunchy raw ‘slaw and a Mexican twist on G&L’s “laid back pilaf”. Corn tacos would also be lush, as would roasted sweet potato boats, crispy nachos, taco bowl etc etc.

(Serves 4+, Vegan, Gluten free)


2 large cups cooked Black Beans

1\2 large cup Coffee

6 cloves Garlic, minced

1 large Onion, diced

handful Tomatoes, diced

1 large Red Chili, finely chopped

3 tbsp Liquid Smoke

1 tsp Smoked Paprika

1 tsp Cumin + 1 tsp Coriander

1 vegan Stoke Cube

  1. Throw everything into a large pan
  2. Bring to the boil for 5 minutes, reduce to a simmer and cook for a further 30- 45 mins until most of the water has evaporated\ become thick and creamy

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1 1\2 Avocados

1 clove Garlic

zest + juice of 1 Lime

2 tbsp fresh Coriander

1 tsp Olive Oil

pinch of Sea Salt + Pepper

  1. Throw everything in a blender and blitz until creamy, checking + adjusting seasoning to taste.

THE Haggis…


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I totally get the simplicity of the “meat and two veg” thinking of yore- its simple, requires little effort and is hugely satisfying. The thing with and (in many ways) the beauty of plant based cooking is that you have to think a bit more creatively. Sure you could serve a block of plain tofu or a pile of freshly cooked pulses but i feel like theres something lacking, a little wanting on the flavour scale or my much adored textured requirements.

Perhaps its just me but sometimes i want a slab of delicious protein.

Mwah ha ha, so this is where THE haggis comes in. A veritable kaleidoscope of mouthy textures, deep, rich, addictive flavours. Heady smells that permeate the very walls of your home (not in a gross way mind). If it were an album it would be The Who’s “Meaty, Beaty, Big and Bouncy”. Its the Tom Weir of plant based protein- resplendent in an Aran knit jumper and full of magical tales of the good old days. Its comfort, its satisfaction, its that Sunday Roast feeling anytime you make it.

Oh and it just happens to be super healthy- full of slow releasing carbohydrates, earthy minerals and healing spices. Its the perfect fuel for these cold, long Scottish evenings.

(Serves 6-8, Vegan, Gluten- free is omitting Pearl Barley)

  • 1/4 cup Puy Lentils (/other lentils, split peas) soaked for a few hours
  • 1/4 cup Buckwheat (or Pearl Barley) soaked
  • 1 Onion, diced
  • 1/2 Leek, diced
  • 4 cloves Garlic, minced
  • 1 large Carrot, diced
  • 5 Mushrooms, diced
  • 1/2 cup Oats (Pinhead if you can)
  • 500ml Vegetable/ Mushroom Stock
  • 2 tbsp Coconut Oil (other oils/ butter)
  • 1 tsp Allspice
  • 1tbsp ground Black Pepper
  • 1/2 tsp Cinnamon
  • Sea Salt, generous “pinch”
  • 1 tbsp Dark Brown Sugar
  1. Preheat your oven to 180c, grease a medium sized casserole pan
  2. Drain the lentils and buckwheat and cook in boiling water for 15 minutes (35 minutes if using Pearl Barley, Split Peas) until tender, drain
  3. Add the oil to a medium/ large pot on a medium heat
  4. Add onions, leeks and carrots and cook for 5 minutes
  5. Add the mushrooms and garlic and cook for 5 minutes (adding a splash of stock if necessary)
  6. Add the all the seasoning and the oats, lentils and barley, stir thoroughly
  7. Add the stock and sugar and cook on a medium low heat for 10- 30 mins (depending on your pulses) until the mixture is thick and almost all of the water has evaporated
  8. Remove from the heat, spoon into casserole tin and cover with foil
  9. Cook for 30 mins before removing foil and baking for a further 30 mins.

Lemon, Rosemary & Thyme Cleaning Spray


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So i’ve been spending a huge chunk my time learning about the wonderful world of Herbalism. A natural and symbiotic tangent to naturopathy and all the knowledge that fuels the cooking aspect of this blog. I’m about a year (and four thousand pounds- yikes) away from being able to study formally but this is in no way stopping me from studying, foraging and creating my own all- natural herbal medicines, teas, lotions and potions.*

You probably already know this but folks- herbs are the greatest thing in the world!!!

Anyway, i’ll leave my ode to the herb for another post but i will describe why this cleaning spray is super frickin’ awesome and why you should make it the next time you’re about to run out of your current one:

Its natural, so its totally safe to use all around your home. Especially swell for parents, carers and pet owners.

It helps you reduce your household waste by using ingredients and equipment you may (/do) throw away.

Its heaps cheaper than buying it from shops.

It ain’t gonna contribute to the pollution of the environment.

You can consume it!!!
Not that you would but you know, i might. I have this sneaking suspicion it would be awesome as a bitters in cocktails and even the magic ingredient in a marinade!

The base is vinegar- my long-term love of my life (again, another story for another time) which contains weak acetic acid which causes the death of harmful bacteria (sorry bacteria). It cuts through grease, grim, stains, moulds, mildew- all kinds of funky stuff that collects in our busy homes. The acid in Lemon works in many ways that vinegar does, plus they both neutralise odours which makes them super great for kitchens and bathrooms (you can even use this spray as a room spray!)

Thyme and Rosemary are super great friends for cleaning as they contain anti-bacterial, anti-septic, anti-fungal and anti-viral properties.


If you have the monies i would recommend using the essential oils of these herbs but i don’t and the maceration time draws out enough of their goodness anyway so i stick to the fresh/ home- dried plants.


So here you are- make, clean, be merry!

(And if you try it in a cocktail please do let me know how it goes).

(Makes one large bottle)

  • 1 cup clear distilled Vinegar (or Cider Vinegar if you got dem fancy pants)
  • 1 cup Water
  • rinds of 2 Lemons (or however many/ little you have)
  • couple of sprigs of Thyme and Rosemary
  • large glass jar
  • empty spray bottle
  1. Add the vinegar, lemons and herbs to your jar, mix well and seal/ close
  2. Leave somewhere dark and shake once a day for 7-10 days
  3. Strain the liquid through a sieve, squeezing as much from the solids as possible
  4. Add the water, mix well and transfer to your spray bottle.

*I do have to reinforce that i am not a qualified herbalist, i am only conveying what works for me. Please be careful and make sure ya’ll ain’t allergic to any ingredients.

Bliss Balls


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Long time no speaky eh?

I’ve been as busy as my winged namesake crafting all sorts of traditional, magical good stuff. But enough about that, we’re all here for the foods right?!

I will say that i’ve been struggling to write this return to the food blogosphere for months now. Battling between the yearning for simplicity and my inherent need for flamboyant tastes and ingredients. I’ve had a lot of great real- life feedback about my recipes and the conclusions of these have been part of my struggle. I started this blog to show that insanely delicious, vegan food is super easy to achieve. However i got lost in the fabulous but seemingly overcomplicated world of the emerging nouveau green food trends. Whilst i rolled with these i dug it all- every unpronounceable, near impossible to find ingredient fuelled my flames for learning and broadened my scope for cooking. But all good rides come to an end and once i’d taken a step back it occurred to me that a lot of my more recent recipes were largely unaccessible. Making tasty food shouldn’t culminate in a nye on impossible search for the holy grail of super- foods. I started this journey as a means to get closer to a more natural, peaceful way of living and eating. So here i go trying to simplify my cooking and further recipes.

However, i will say that there are some ingredients i’ve come across that are way too cool, healthy and vital for me to renege on, those that act as the key to unlocking the next level of plant based awesomeness. Hey, its all about compromise right?!

Anyway, diatribe over and well done! if you’ve carried on reading thus far- bless your wee socks. So i’m gonna introduce one of my secret snack weapons. The Bliss Ball. Little globes of flavoursome, wholesome goodness.


I never thought of myself as a snacker but recently there’ve been so many times when i’ve been too busy/ enjoying my day so much that i’m loathe to step out my rhythm to make a wee healthy something to keep me going. This is where the magical Bliss Balls come in- they’re basically a canvas of dried fruits, seeds/ nuts that you flavour to hearts desire. They take at most ten minutes to knock up and involve getting really messy paws- which i personally think makes food so much more enjoyable. Full of protein, carbs, beautiful fats and a world of vitamins and minerals.

Hella good for keeping you going through your busy days, a quick powerful breakfast or my favourite- the perfect post supper pudding. I’ve flavoured mine two ways- a zesty coconut one for when you want to zing your tastebuds and body awake and a oozy salty chocolate one for when you need that chocolate hit. Saying that, its totally up to you and cupboards for how to tweak them. The skies the limit and these little guys will help you on your way.


(I get about 12 balls each out of the mixes but you choose a size you prefer.
Raw, Vegan and Gluten Free)

The “Salty Dog” batch:

  • 1/2 cup Sunflower Seeds
  • 1/4 cup chopped Dates
  •  1/4 cup Sultanas
  • 1 tbsp Coconut Oil
  • 1 tbsp Tahini
  • 2 heaped tbsp Cacao Powder
  • a good pinch of Sea Salt

The “Gimme Some Funk” batch:

  • 1/2 cup Sunflower Seeds
  • 1/4 cup chopped Dates
  • 1/4 cup Sultanas
  • 1 tbsp Coconut Oil
  • scant 1/4 cup Desiccated Coconut
  • zest of 1 Lemon
  1. Blend up everything in each batch until the mixture starts to clump together. Adding more dried fruit if the mix isn’t sticky enough- you can check by pressing it to the side of the blender to see if it holds.
  2. Form into desired number of balls, roll the first batch in more cacao powder and the second in more coconut.
  3. They keep in the fridge for a good few days or in the freezer for ages.


Mediterranean Lentil & Pesto Soup


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So that soup train i was talking about in my last post? Well, i’m certainly enjoying the ride and if there were to be a proverbial engine, well then, it would most certainly be this stunner.

This is one hearty soup. I could just be me (and may well be) but the flavours are absolutely out-of-this-world addictive. Its nuanced in profile, with just the right amount of licks coming from the fennel seeds and fresh parsley. The chilli and paprika add a soft, warming glow to whole affair, comfortingly circling around the star of the show- the pesto. Fresh but earthy, creamy but not too rich. This is truly a luxurious soup, perfect for sharing with a lover after a bracing walk in the December sun (which continues to be utterly breathtaking), or equally perfect for sharing with yourself, in your pyjamas, listening to this heartbreakingly beautiful documentary about Jeff Buckley (for example).

med soup

The pesto is super easy to make and nut free which is aces for all you no-can-do-nuts out there (and also much cheaper than trying to find pine nuts that don’t cost a bazillion pounds). It keeps good for about a week but really, it lasted about 4 days when left with this pesto- eyed goblin.

(Serves about 4)

  • 1 Red Onion, diced
  • 3 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 1 Red Chilli, minced
  • 1/2 tsp Fennel Seeds
  • 1 tsp ground Peppercorns
  • 1 Carrot, diced
  • 1/2 large Courgette, sliced and halved
  • 1 scant cup Puy Lentils (soaked in boiling water for 10 minutes)
  • 1 handful fresh Parsley
  • 1 cup Kale
  • 250ml Passata
  • 1 litre Vegetable Stock
  • 1 tbsp Coconut Oil
  • 1-2 tbsp Pesto (+ extra for serving)
  1. Heat the oil in a medium pan, add the onions and celery and cook on medium for 5 mins
  2. Add the garlic, chilli and fennel seeds, cooking for 3 minutes
  3. Add the carrots and courgettes and cook for 5 minutes
  4. Add the remaining ingredients and cook at a simmer for 15 minutes
  5. Serves with an extra teaspoon of pesto on top


Nut Free, Vegan Pesto:

  • 2 cups fresh Basil
  • 1/2 cup toasted Sunflower Seeds
  • 2 small cloves Garlic
  • 1 tbsp Lemon Juice
  • 3 tbsp Nutritional Yeast
  • 1/4- 1/2 cup Olive Oil
  • 1/2 tsp Sea Salt and Pepper
  1. Pop the basil, garlic and seeds in a blender and pulse until reduced
  2. Add the lemon, yeast and seasoning and blitz for 30 seconds (you’ll probs have to scrape the sides down a few times)
  3. Add the oil in stages until you have your desired consistency (I used about a 1/3 cup in the end)
  4. Pop into a clean jar and cover with extra oil to preserve.

The Loaf


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Winter is here and i have fallen in love all over again.
Autumn, you are pretty hard to beat but the light has just been too beautiful not to melt my heart.


Things round here have been suitably wonderful- big socks, bigger jumpers, mugs of tea, long walks and soup. So much frickin’ soup! I’m kind of kicking myself for not joining the soup party earlier but hey ho, everything happens as and when it should.

And of course soups best friend- bread. Lovely home made bread. Bread that is beautifully soft inside, has a pleasing crust but most importantly (to me anyway) has substance- a real bite to it. Bread that can handle being lovingly dunked into soup, slathered in coconut oil and zesty avocado, bread that hold its weight under thick swatches of peanut butter and jam. God damn, bread is where its at!

I’ve tweaked and tinkered this recipe for the best part of a year now. I’ve had woeful evenings where greediness has prevailed, leading to completely mangled loaves, tenuous afternoons where slices have scattered into dire sand like crumbs, and then finally, mornings of elation where i slice open a perfectly mishapen loaf to discover to my utter joy that, yes, yes, yes, we have lift off.


I’ve tried this with every gluten free flour i could get my hands on and i’m pretty darn confident that you too can play about with whatever mixes you fancy with perfect success. My personal favourites are: Red Teff, Millet, Buckwheat, Oat, Rice, Chickpea.

Red Teff + Millet lends to a brown (yes, slightly rusty coloured) loaf,
Rice + Buckwheat create a happy white loaf,
Chickpea + Oat somehow manages to produce a loaf that tastes exceedingly like Yorkshire Pudding (hells yes!)

You can chuck in herbs, spices, nuts, seeds, dried fruit- get creative. Or don’t, just keep it simple and you’ll have a delicious loaf of bread that is super healthy, good for your gut and lovingly made by your own fair hands. But pleeeeease, let it cool completely before slicing. It might seem like a good idea at the time but you will end up with a loaf that is both half mush and half cavernous.

  • 2 cups warm Water
  • 5 tbsp Psyllium Husk
  • 1 tbsp Oil
  • 1 tbsp Fast Action Yeast
  • 1 tsp Salt (or to preference)
  • 2 cups gluten free flour
  • (1 tsp Xanthan Gum- optional but aids binding)
  1. Combine the psyllium and water in a large bowl, mix well and leave for 10 minutes to gel up
  2. Add the remaining ingredients and mix until it starts to come together, use your hands to combine the remaining dough into a bowl
  3. Tip onto a floured surface and “knead” for a few minutes until the dough is quite smooth (it will be stickier than standard dough)
  4. Pop into a clean, lightly oiled bowl, cover with cling film and leave somewhere warm for 1 hour
  5. Heat your oven to 200c, line and lightly flour a loaf tin
  6. Tip the dough out and gently form into a fat sausage shape, pop into the tin, sprinkle with a little water and bake for 50 minutes
  7. Allow to cool completely before slicing. Keeps best, sliced up in the freezer

Fiery Sunshine Soup


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Sometimes, life is hard,
Sometimes, the days are dark,
Sometimes, it feels as though the world is spinning right on past us,

And what are we to do?
How do we get through these times?
What pulls us forward?

One very simple thought-

“This too shall pass”

Know that each hour is a new one,
Each day is a fresh start,
Every second we are passing through-
We are heading in the right direction.

The universe has your back,
Even when you don’t,
Even when you hate your back,
Even when you can do nothing but listen to the ticking of that clock.

The universe has your back.

There are forces you cannot see,
They’re working real damn hard
Even when you can’t get out of bed,
They are there for you,
They’re fighting your corner.

Sometimes, life is hard.
Sometimes, the days are dark.
But time moves on,
And so do you.

And if you can, get up.
If you can, go outside.
If you can, make this Sunshine soup.

Because, if nothing else,
Its awesome,
And so are you,
And don’t you ever go forgetting that.


(Serves 4+)

  • ½ large Butternut Squash/ Pumpkin, deseeded and cut into chunks
  • 2 Red Onions, thickly sliced
  • 1 head Garlic,
  • 1 yellow Scotch Bonnet Chilli
  • 1 tin Coconut Milk
  • 1 litre vegetable Stock (more or less)
  • 1 tsp Turmeric
  • 1 tbsp Coconut Oil
  • 1 cup Chickpeas, cooked (optional)
  • Sea Salt, to taste


    1. Heat your oven to 200c, pop the oil in a large roasting pan and put into the oven until the oil is melted
    2. Skin the garlic and keeping it whole, chop the very top off, pull the stem off the chilli and pop both in a foil parcel with a drop of oil and a sprinkle of salt
    3. Place the squash and onions in the pan, coat with the oil and sprinkle with salt
    4. Pop the foil parcel in the middle of the pan and roast everything for 40 minutes, turning the veg occasionally
    5. Once the 40 minutes is up, carefully open the parcel and allow to cool (20/30 mins), squeeze the garlic out of their skins and then chuck everything (except the chickpeas if using)in a large pot on the hob
    6. Blend until smooth and creamy, adjusting the water until its your desired consistency
    7. Finally add the chickpeas

(Laid back) Pilaf


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You know its funny, I forget that I live (pretty much entirely) in my own wee world. I know the walls, the sky, the grass of my universe, they’re so familiar that I get a little shock sometimes, when I’m reminded of the other. That world, you know, the world of shoulds and musts and this and that. These things, the things we’re told to believe, how we’re told to perform, what to expect, how to be, well… they don’t factor on my patch…

We’re all unique- we all have our own ways of thinking, our preferences, we each bring something new to this table of life, so why, for one second, could we ever expect anyone else’s way of doing things/ mode of life, to fit ours? It just doesn’t add up. Our lives are our own, therefore, we make the rules. We set the tone, the pace, we add the colour and the harmony. This knowledge has brought me great peace of mind of late. Everything is new, malleable, ready and waiting for us to create it. There is no pressure when you realise that you are only accountable to yourself. So long as you’re kind and respectful, its up to you to choreograph your dance. This is freedom, freedom to be you, just as you are- beautiful and all powerful.


So lets do it. These throw away the rules books of yore, lets graffiti rainbow coloured messages on the walls of our lives, lets make and create and mess up and learn just how we want to.

With this in mind, lets eat Pilaf. Fragrant, chewy, delicious Pilaf, that’s totally not traditional but it comes damn close. It doesn’t take an hour to make and its super easy. Because tonight, I’m making dinner work for me. And tomorrow, I’ll take on the day in my own way, in my own time, just like I like it….

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(Serves 1, with potential leftover goodness)


  • ½ cup Brown Rice (soaked for a minimum of 2 hours)
  • 1 tbsp Coconut Oil
  • Zesty flesh of ¼ Lemon
  • 1 thumb Cinnamon Bark
  • 6 Cardamom Pods, bashed
  • Sea Salt (to taste)
  • 2 cloves Garlic
  • 3 Spring Onions, sliced or ½ sm Red Onion
  • 1/8 cup Peas
  • 1/8 cup Sweetcorn


    1. Rinse rice and add to a small pan, cover with 1 inch fresh water and bring to the boil
    2. Simmer for 15 minutes before turning off the heat and covering wit a tea towel
    3. Empty the rice into a bowl and add the oil to the same pan
    4. Add the onion and garlic and cook for 4 minutes
    5. Add the cardamom, lemon and cinnamon and cook for a further 2 minutes until the oil is infused with the lovely aromas
    6. Add the rice and salt and cook for roughly 5 minutes until the rice just starts to stick
    7. Stir in the peas and sweetcorn, cover and leave for 5 minutes (remove the cinnamon, lemon and cardamom before serving (if you like)).


You’re then free to add/ transform your pilaf into a anything your hearts desire. Try stirring in some tasty proteins, e.g. turmeric tofu, spiced beans, steamed veg, etc, etc…

Sausage & Bean Cassoulet


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As we slip into October, i can’t help but thanking the start of Autumn for being so forgiving. The days have been warm and the afternoon sunsets have been long.

The last few weeks have been magical here at Green & Leithy towers. Afternoons of rolling about in fruit laden gardens, magical evening drives through cities and countryside, long mornings relaxing over coffee. Perfect B activities.

But getting colder it most definitely is. And to celebrate the majesty of all things cosy i present my take on Cassoulet. Its quick, cheap and filling. Need i say anymore? Of course i need. The broth is a heady mix of herbs and g.a.r.l.i.c. Coz’ ya’ll know how much i love the stuff right?!?! Then theres a whole medley of groovy veg joining the party, which you can tweak to suit what you’ve got to hand. The beans melt into creamy delightfulness and the sausages bring it up to the final level of awesomeness (though their totally optional).

This is certainly a hearty dish, perfect for warming your wonderful cockles after a good long hike, perfect for making in advance and having to hand after a long day of work (did i mention it tastes even more amazing the next day?). Its full of delicious nutrients and proteins- just what our bodies start to crave and need as we slip into the colder months.

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I cook mine on the stove top but i reckon it would be swell to pop it into a real life cassoulet pot and have the oven do the work whilst you busy yourself with all that good stuff life requires. Also, if you beauties have any great recipes for hearty rolls/ dumplings/scones then i would love, love, love if you shared in the comments. Some tasty breaded goodness would finish this dish off perfectly.

Much love and big socks xxxx

Serves 4:

  • 1/2 large Brown Onion, diced
  • 5 fat cloves Garlic, minced
  • 1/4 head Broccoli, cut into small florets
  • 1 large Carrot, peeled and sliced
  • 1 large handful String Beans, halved
  • 1/4 head Savoy Cabbage, thinly sliced
  • !/4 cup Peas
  • 1/4 cup Sweetcorn
  • 1/2 cup Butter Beans
  • 1/2 cup Borlotti Beans
  • 4 vg/gf Sausages, cooked and chopped
  • handful of fresh Herbs, torn (I used Basil, Thyme and Sage)
  • 1 litre Organic Vegetable Stock
  • 1 tsp Peppercorns, ground
  • 1/2 tsp dried Garlic
  • 2 tsp Arrowroot, ground
  • 1 tbsp Coconut Oil
  1. Heat the oil in a medium/ large pot and add the onions, cooking on a medium heat until softened
  2. Add the garlic and carrots, cook for 4 minutes
  3. Add the beans, peppercorns and herbs and cook for another 4 minutes
  4. Add the remaining ingredients, except the sausages and arrowroot, bring to a boil then lower to a simmer for 15- 20 minutes
  5. Ladle 4 tbsp of liquid into a cup with the arrowroot to create a slurry
  6. Turn the heat down to low and add the slurry and the sausages, cook for a further 5 minutes


Thai Aubergine & Rice Noodle Curry


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This dish could possibly be the epitome of what good, fun, cooking is to me- a cauldron of beguiling, heady scents, a symphony of textures. Cooking where you have a recipe but chance to throw caution to the wind; not focusing on chopping that ingredient just so, nor adhering to exact quantities.

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This is a hearty feast of a curry. Spiked with the classic Thai flavours and coddled in the majesty that is rich coconut milk. The aubergine cooks down into fleshy perfection, and the noodles add that irreplaceable joy that comes from slurping perfectly spiced broth.

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I’ll give you my take on Green Thai Curry paste but totally take the invitation to tweak to your own tastes, ditch the coriander, no problem, tone the heat down, go ahead. This is just a canvas on which you can personalise to your hearts content. The paste itself has a great shelf life of 2+ weeks once in the fridge, though you can always portion up and freeze the remainder to have to hand for a quicker but still outrageously delicious green curry.

(Serves 2)
Green Thai Curry Paste:

  • 4 cloves Garlic
  • 1 thumb fresh Ginger, peeled
  • 4 small green Chillis, deseeded or not
  • 1 small Onion
  • 1 stalk Lemongrass, roughly chopped
  • 1 generous handful of both fresh Coriander and Basil (Thai Basil if available)
  • 1 tbsp Tamari
  • zest and juice 1 Lime (or 2 Kaffir Lime leaves)
  • 1/2 tsp ground White Pepper
  • 1 tsp both Coriander and Cumin Seeds
  • 1 tbsp Coconut Milk
  • 1/2 tsp Chorella/ Spirulina Powder (optional and mostly for colour)
  1. Blend all ingredients until fairly smooth

Aubergine & Rice Noodle Curry:

  • 1/2 Aubergine, cut into 1inch cubes
  • 1/4 cup Green Thai Curry Paste
  • 1 Onion, sliced
  • 3 cloves Garlic, roughly chopped
  • 1/2 thumb Ginger, cut into matchsticks
  • 6 small dried Red Chillis (or to taste)
  • 1/4 head Broccoli, cut into small florets
  • 1/2 cup Broad Beans
  • 1 Carrot, peeled
  • 1/4 cup Cashews, toasted
  • 2 Radish, finely sliced
  • 400ml Coconut Milk
  • 200ml Water
  • 1/2 Organic Stock Cube
  • generous handful of Flat Rice Noodles
  • 1/8 cup both of fresh Coriander and Basil
  • 1 tbsp Coconut Oil
  1. Marinate the aubergine in the paste and leave for 1 hour (or overnight if you have time)
  2. Use a mandolin or a peeler to finely slice the carrot, set aside with the radish and cashews
  3. Heat the oil in a large pan and add the onion, cook until softened then add the aubergine and cook for 5 minutes
  4. Add the garlic, lemongrass, ginger and chilli and cook for a further 5 minutes
  5. Add the remaining ingredients, except the noodles and bring to boil, lower the heat and cook for 20- 20 minutes
  6. Add the noodles and cook for 5 minutes
  7. Serve the curry and adorn with the carrots, radish and cashews