Barbounofassoula (Stewed Borlotti Beans) / Roasted Jerusalem Artichokes with Lemon, Parmesan Cheese & Parsley / Lemony Leeks with Chickpeas & Feta

Blog Post & Recipe: Fassolia Ηantres Giahni or Barbounofassoula (Stewed Borlotti Beans)

This is one of the dishes I enjoy as they are delicious, with a meatier texture than common beans and a good source of protein and fibre

Blog Post & Recipe: Roasted Jerusalem artichokes (sunchokes) with lemon, Parmesan cheese and parsley

Scrub your vegetables really well. Do not peel, but cut in halves or quarters depending on their size. Par-boil or steam for about 10 minutes, until crispy tender ...

Blog Post & Recipe: Meatless Mondays with Martha Stewart - Lemony Leeks with Chickpeas and Feta

Guess what happens when you put a bunch of leeks in a pan with some veggie broth? Surprisingly, a totally mind-blowing flavour fest. Then guess what happens when you add lemon zest, dill, garlic, olive oil, goat feta, chickpeas, and lots of cracked black pepper?

Stubby Beans / Ginger Tea / Tagine-Style Lamb Stew

Blog Post & Recipe: Cookbook : The Good Table by Valentine Warner Featuring Stubby Beans

The first recipe that grabbed me enough to try was Stubby Beans, this is Valentine’s preferred take on Baked Beans using “the stump” of the pig – the hock.

Blog Post & Recipe: ginger tea

There are better ways of doing it no doubt, but here's what I do: grate a little pile of the stuff, a palmful or so depending on how many need it, then steep in boiling water (a small teapot is best) for 3 minutes.

Blog Post & Recipe: John Willoughby's Tagine-Style Lamb Stew

There's lamb shoulder and butter and onion. There is a trio of warm spices (cumin, coriander, cinnamon) and apricot jam and red wine vinegar and garlic. There are chickpeas and red pepper flakes, prunes and parsley. In short, this stew holds everything but the kitchen sink.

Barbounofassoula (Stewed Borlotti Beans) / Skillet Eggplant & Lentils with Almond Parmesan / Perfect Pan-Roasted Chicken Thighs

Blog Post & Recipe: Fassolia Ηantres Giahni or Barbounofassoula (Stewed Borlotti Beans)

This is one of the dishes I enjoy as they are delicious, with a meatier texture than common beans and a good source of protein and fibre

Blog Post & Recipe: Skillet Eggplant and Lentils with Almond Parmesan

To make Almond Parmesan, process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a blender or food processor until crumbly. Store in refrigerator.

Blog Post & Recipe: perfect pan-roasted chicken thighs

Despite it’s simple ingredient list- salt, pepper and a bit of vegetable oil, it’s really about technique and searing the skin to get really crispy results. Did I mention that it only takes 35 minutes?