Recipe: Crispy ‘seaweed’ kale with sesame seeds

Here it is: the final part in my trilogy of fabulous, fresh vegetable dishes. Kale has gained a reputation in recent years for being a bit ‘worthy’ – but there’s nothing of the #eatclean movement about this recipe. It’s a crunchy, salty, garlicky pile of joy which evokes those foil tubs of crispy ‘seaweed’ you get from the Chinese takeaway.
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Recipe: Steamed broccoli with chilli and flaked almonds

Recipe number two in my series making veg the star of the show! This dish takes broccoli to another level with the help of crunchy, fragrant almonds and hot chillies. Not a chilli lover? Try a grating of lemon zest instead to add a similar pop of flavour.
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Recipe: Balsamic roasted fennel

Welcome to the first in a series of three recipes, each based around one star ingredient: a vegetable! I love vegetables, and occasionally order a veg box to keep in tune with seasonal produce. It’s also a fun incentive to think up creative ways with gorgeous fresh veg. This week, I’m going to share three simple and delicious recipes, perfect as side dishes, but don’t be surprised if they steal the attention away from your centrepiece. First up: balsamic roasted fennel.
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Recipe: Easy shakshuka with DIY toppings {spring brunch}

The first properly warm and sunny weekend of 2016, coupled with a friend’s birthday, called for a celebratory brunch. When it comes to brunch with this particular group of friends, we usually go for the classic: Scotch pancakes (aka drop scones), piled high with crispy bacon and maple syrup. Delicious, but not ideal for the cook, who spends the majority of the meal sweating over a hot stove, churning out a production line of pancakes and ending up with the bits of bacon no-one else wanted – no fun! This has led me to conclude that one-pot brunches are the answer – when you’re hosting a crowd, you need a quick, easy and delicious dish that you can serve up straight away. Enter: shakshuka.
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