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Root Veg Laska

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Root Veg Laksa 2.JPG
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Inspired by Jamie Oliver’s Pumpkin Rice Laksa Soup


As the temperature has dropped quite sharply recently, we have been looking for comforting soups or stews to cook and with some surplus veg and coconut milk left over from a Thai curry, this seemed the perfect choice.  We’ve bulked it up slightly with the addition of rice but if you want to serve as a main, simply increase veg and rice proportions.


Serves 2




1. First mix together the chilli, garlic, ginger, galangal, lemongrass, five spice and cumin in a pestle & mortar to make the base paste and then heat along with the oil and onion in a pan for around 10 minutes.


2. Add in the stock, stir thoroughly  to get all the aromatic paste off the bottom of the pan then add the rice aswell. Take it to boiling point before turning down to a simmer and leaving for 15 minutes until the rice is al dente.


200g Mixed Root Veg (sweet potato, parsnip, carrot, potato etc), roasted

75g Arborio Rice (although any rice can be used)

1 Red Onion, sliced

2 tsp Chilli Flakes, dried

1 Garlic Clove, crushed

1 tbsp Fresh Ginger, sliced

1 tsp Galangal paste

1 Tablespoon of Olive Oil

2 Sticks Lemongrass, crushed

1 tsp Chinese Five Spice

1 tsp Ground Cumin

½ Pint Vegetable Stock

200ml Coconut Milk

Juice of 1 Lemon

3. The coconut milk can now be mixed in. Give it a taste and squeeze in the lemon juice so the flavours are nicely balanced.


4. Turn the heat up high to get a good boil going which will help the liquid reduce and thicken and then turn off once you have achieved your required thickness.

Vegetable Tagine

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Serves 2


  •  4 tbsp extra virgin olive oil

  • 1 medium onion, peeled and chopped

  •  2 garlic cloves, peeled and chopped

  • 2 large carrots, peeled and chopped

  • 1 large sweet potato, peeled and cubed

  • Salt & Pepper

  • 1 tbsp Harissa spice blend

  • 1 tsp ground coriander

  • 1 tsp ground cinnamon

  • 1/2 tsp ground turmeric

  • 1 can chopped tomatoes

  • 10 dried apricots, chopped

  • 500ml vegetable broth or stock

  • 1 can cooked chickpeas

  • 400g Couscous

  • Juice of 1 Lemon



1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.

2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.

3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.


4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.

5. . Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.

6. Stir in chickpeas and cook for five minutes

7. Cook the couscous according to packet instructions and then pile the tagine on top and tuck in.

Baked Eggs & Peppers

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Serves 2



1 yellow pepper, sliced

Half an onion, sliced

2 whole eggs

Half a garlic clove, crushed

1 tbsp olive oil

Chilli flakes

Salt & pepper to season

1. Heat the oil in a pan and saute the pepper, onions and garlic until nice and soft.


2. Add these into a little oven proof dish and then crack an egg into the middle then season with the salt, pepper and chilli flakes.

3. Heat in the oven at 180 degrees for around 10 minutes and then serve immediately with some bread or toast to dip in.


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