Pumpkin and Chickpea Curry

pumpkin curry.jpeg

Prep time:  20 mins | Cook Time: 8 hours | Difficulty: Easy | Serving Size: 6

This pumpkin curry is a great dish to do in a slow cooker overnight or during the day. There is nothing better than coming home from a hard days work and finding dinner ready to go! The goat has an earthy flavour and lends itself well to strong spices. 


Butternut pumpkin                       600g

Chickpeas, cooked 3 cups 

Brown onion                                        2 large

Garlic                                                   4 cloves

Ginger                                                  2cm thumb

Tumeric                                                1 Tbsp

Cumin, ground                                     2 Tbsp

Fennel seeds                                        1 Tbsp

Canned tomatoes, chopped                2 x 400g cans

Coconut cream 2 x 400g cans

Brown sugar                                        1 Tbsp

Brown rice                                            2 cups

Yogurt                                                   1 cup

Mint                                                       1 bunch

Cucumber                                              1 large

Lemon                                                    1

Salt                                                          To taste


1. Add onion, garlic, ginger, spices, tomato, pumpkin, chickpeas and sugar into a slow cooker and top up with water just below the level of the pumpkin. Turn on high and cook for 8 - 10 hours. At the end, the pumpkin should be super tender and the sauce should be thick and flavoured with spices. Season with salt to taste. 

2. Place the brown rice in a large pot with 6 cups of water. Put on the stove and cook with a lid on until the water gets to a boil. Once the water is boiling, turn the heat down to low and leave to cook for 30 - 40mins. After this time the rice should have absorbed most of the water and the rice will be cooked. Turn off the heat and let the rice sit with the lid on until needed. 

3. Meanwhile, grate the cucumber into a bowl and add the yogurt and lemon juice. Roughly chop the mint and mix into the raita. Season with salt. 

5. Serve curry in a bowl with rice, raita and poppadom. 




Cauliflower, broccolini and brussels sprouts

Prep time:  30 mins | Cook Time: 1 hour | Difficulty: Medium | Serving Size: 6

This dish is the story of winter vegetables! With all of the main ingredients hailing from the brassica family, this dish is healthy, satisfying and simply delicious. 


Cauliflower                                     2 large

Broccolini                                        1 bunch

Brussels sprouts                             500g

Cream                                              200ml

Salt                                                  To taste

Broccoli flowers (optional)              5 small bunches


1. Take the cauliflower and remove any outer leaves. Place the cauliflower with the stem sticking up and cut into 1 cm thick steaks. You want to get nice cross-sections of the cauliflower with the stem holding the pieces together. The outside pieces will fall apart, but that is ok as it will be turned into a puree.

2. Take the cauliflower steaks and place them on a baking tray flat side down. Drizzle with some oil and season with salt. Add the off cuts to the tray on one side. Roast at 200oC for 15mins until golden brown and tender. 

3. Meanwhile, get a pot of water on to boil. Add a pinch of salt to the water. When the water is boiling, cook the brussels sprout and broccolini until just tender, around about 2mins each. 

4. When the cauliflower is cooked, take the offcuts and blend with the cream using a stick blender or food processor. Season with salt to taste. You want this cauliflower puree to be as smooth as possible. 

5. To serve, make a swipe of the cauliflower puree on the plate. Next place the cauliflower steak on top, followed by the brussels sprout and broccolini. Garnish with the broccoli flowers if desired. Finish with a dash of good quality olive oil.

Mixed leaf salad, baby vegetables, nettle dressing

Prep time:  30 mins | Cook Time: 15 mins | Difficulty: Easy | Serving Size: 8

This salad is great to serve as a side dish to the main meal, or by itself if you want to feel super healthy! The specific ingredients in this dish can be easily replaced with other produce - the best thing to do is to simply purchase what is in season. 


Cos lettuce                                        2 heads

Red butterhead lettuce                    2 heads

Roquette                                           250g

Baby radishes                                    1 bunch

Baby beetroot                                   1 bunch

Nettle                                                200g

Dijon mustard                                    1 Tbsp

White wine vinegar                           3 Tbsp

Olive oil                                              100ml

Sugar                                                  1 tsp

Salt                                                     To taste


1. Wash all of the salad leaves to make sure there is no dirt in there. Dry in a salad spinner. 

2. Using a sharp knife or mandoline, carefully slice the baby radishes and beetroot thinly. Place them in ice water for 10minutes. This will help them to firm up and give them a nice crunch. 

3. Wash the nettle thoroughly in cold water. Cook the nettle in a pot of boiling water for 15 seconds and then transfer directly into ice water. This process is called 'blanching and refreshing' and will help the nettle to keep a lot of its green color and flavor vibrancy. 

4. Remove the nettle from the ice water after a few minutes and squeeze out any excess liquid. Place the nettle, mustard, vinegar, oil, sugar, and salt in a blender and blitz on high for 30 seconds until you get a smooth dressing. 

5. To serve, combine all ingredients together in a large mixing bowl. Season with salt to taste.