An exotic spin on a vegetarian favourite, this soulful dish is flavoured with a hand-mixed Berbere spice blend and a home-made creamy dreamy cashew cream. Cauliflower, spinach, sundried tomatoes and quinoa combine to bring you protein and nutrients galore. Generously dusted with a crunchy breadcrumb topping, you’ll be as stunned as Nick to discover that something so scrumptious could possibly be vegan.
Serving suggestions: Serve with crusty bread or an extra side of vegetables (Kahani is all about the grilled asparagus). Add some optional chickpeas for a further protein boost if you wish!
Kahani has raved about Moroccan cuisine ever since her couscous-gobbling, mint tea-sipping days spent in the country several years ago. The unique tang of this bold vegetarian stew instantly transports you there. Pumpkin chunks and chickpeas see it packed with nutrients, while the creamy, exotic gravy is fit for licking the bowl clean.
Serving suggestions: Serve with couscous, quinoa, or rice of choice (goes especially well with brown rice for an extra protein hit!). Add optional humus and leafy greens to create a colourful dish.~
We like to think this special dish captures the best of both seasons – textures reminiscent of a heart-warming winter stew yet with summery citrus flavours to keep her tasting light and sweet. The large pork shoulder pieces are dry-rubbed with a homemade Moorish spice blend, then slow-cooked for four hours with sweet potato and carrot wedges, halved lemons, red onion, and dried apricots. Topped with fresh mint and vibrant pomegranate seeds for extra bursts of tart freshness.
Please note that we use whole lemons for the extra flavour infusion though this does leave the finished dish susceptible to seeds - perhaps take care if you've got troublesome teeth!
Serving suggestions: Enjoy with a side of couscous or a thick slice of sourdough to sop up the aromatic gravy.