Recipes

Nothing heralds the start of autumn louder than pumpkin soup. It wasn’t until I moved to Australia that I ever really ate or cooked a pumpkin. In the UK, the pumpkin was, at least for me, something you carved into a scary face for Halloween.

We love this red lentil and spinach soup. We eat it almost weekly at this time of the year. The ingredients are either always in the store cupboard, or are readily available. It’s full of fibre from the lentils and the vegetables, and gives us a meat free…

Brassói Aprópecsenye is a popular Hungarian dish of pork fillet with sautéd potatoes and TV paprika. No-one is 100% sure where the recipe came from originally. There are many theories. Some believe it was it invented on a train from Budapest to Brassó. But others are certain it…

This split pea and spinach curry is one of the many lentil curry recipes I have collected over the years. Lentil curries are easy and (if you discount soaking time) fairly quick to make and packed full of flavour. They are also extremely cheap to make and freeze…