Roasted Beetroot with Greek Yoghurt & Wasabi Peanuts

The ‘Roasted Beetroot with Greek Yoghurt & Wasabi Peanuts’ is such a simple dish to make and, although it only uses a limited amount of ingredients, it is quite a looker – thanks to its striking combination of strong colours. Added to that…it is simply delicious!!! Finally, eating beetroot has a lot of benefits for your gut health – read more below! Keeping all this in mind, there is a high chance that this dish will become one of your household staples! It is actually my mum who introduced me to this recipe; It is from Annemarie Wildeisenthe Swiss Editor of a monthly cooking magazine, author of several cooking books and and principal of a cookery school. As you can see from this recipe, her cooking style is simple, quick and perfect for your everyday needs. 

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Nopi’s Burrata with Blood Orange, Coriander Seeds & Lavender Oil

This is my go to dish whenever we’re in Blood Orange season. Not only is it beautiful to look at but the flavour combination is just incredible. Also, it is a simple to make (which is rather unusual for Ottolenghi) and you can prepare it ahead of time. No wonder I love serving it at dinner parties either on individual plates or on one big serving dish. Both have a wow factor and will leave your guests raving about it the next day! 😉 

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Parsnip Thyme Crisps

‘Parsnip Crisps’ are a brilliant festive alternative to the humble potato. Taste wise, parsnips have their unique earthy sweet character – in the past, parsnips were actually used as a sweetener before cane sugar became widely available. That said, they are still highly adaptable as they take on a myriad of flavours: think curried crisps or even flavouring parsnip fries with a powerful ‘Chimichurri‘.

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