RECIPES
Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.
Honey Roasted FigsBy Ann GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins
Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.
Basic Baked TostadasBy Ann GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.
Grilled Tuna Salade NicoiseBy Ann GaffneyGrilled Tuna Salade Nicoise is the perfect food for hot weather, not only can it feed a cast of thousands, but the eggs and veggies can be cooked together in one pot and left in the fridge until you are ready to assemble the salad. Easy eats!
Quick Napa Cabbage SlawBy Ann GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try it
Crunchy Daikon Radish SaladBy Ann GaffneyThis easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foods
Classic Mustard VinaigretteBy Ann GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.
Grilled Halloumi SaladBy Ann GaffneyA favorite quick lunch of mine involves slices of grilled halloumi cheese over a mess of greens. I get bored by bagged greens, so like to trawl the market to make my own mix
Japanese Curry Noodle SoupBy Ann GaffneyJapanese curry noodle soup is a personal favorite. It is low-heat spicy, and manages to be both warming and soothing. Real comfort food.
Miracle ChickenBy Ann GaffneyMy mum used to make this for for me when I was a kid, and it’s still one of my favorite things to eat when I feel tired or run-down and in need of something light.
Ricotta GnocchiBy Ann GaffneyRicotta gnocchi are delicious and fun to make. Easy and low carb they are great paired with my fabulously easy basic tomato sauce, which you can, of course, make ahead of time or for the freezer. Enjoy
Oven Baked FalafelBy Ann GaffneyOven baked Falafel are an easy, lower fat way to get these yummy, protein packed little vegan treats on the table. They’re pretty fast to make in a food processor once you’ve soaked the beans.
Simple Roasted SalmonBy Ann GaffneySimple Roasted Salmon is an easy, delicious way to cook this wonderful fish. You’ll need to allow a little time for the salmon to sit in the marinade, but after that it cooks in no time at all
Spicy Lentil PattiesBy Ann GaffneyI hate letting good food go to waste. Spicy Lentil Patties are the tasty result of having a lot of dal in my freezer left over from a couple of Indian veggie curry take-out extravaganzas and lunch to make.
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