British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.
This week were celebrating Shrove Tuesday early with Savoury Buckwheat Pancakes. A change to the usual lemon and sugar, these pancakes are gluten and dairy free. The buckwheat gives a delicious nutty and earthy flavour which pairs perfectly with the almond milk. I’ve topped mine with steamed cavalo nero, a grating of Gouda and a
This pumpkin broth with tofu and noodles is comforting and flavoursome, a great immune boost for this time of year. I love the light broth combined with the different textures of the tofu, noodles and fresh vegetables. If you have the stock already made this dish is super quick to put together. For the pumpkin