Gooey, rich, chocolatey and wonderfully wicked, these vegan Tahini Caramel Black Bean Brownies have revolutionised my brownie game. Besides being completely drool-worthy, these gorgeous squares are nut-free, gluten-free and packed with protein. I am going to make a big call; I think these are my best brownies yet.
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A little taste of Basque cuisine, this Swiss Chard and Pimentón Stew with Lentils is adapted from Jose Pizarro’s regional cookbook. Simple to make, this stew is full flavoured, robust and wonderfully Spanish.
Kitchen fails often end up in the compost bin but sometimes a fail is a win in disguise. This Accidentally Awesome Beetroot Butter didn’t begin its journey as a butter, it was a seeded hummus, but the kitchen gods had other ideas. With a roasted pumpkin seed base, sweet earthy beetroot and light miso, this…