Recipes

Plant Based/Vegan 

Bristol Easter Biscuits

Chicory

Chocolate and Coconut Tart

Courgette Bruschetta

Easter Nests and Sea Salt Caramel Eggs

Elderflower Cordial

Fava Bean Cookies

Fava Bean Puree

Foraging – Hawberry Sauce

Fried peppers

Friselle – Puglian Bread Rolls

Gab Cab (a.k.a Cabbage Stew)

Go to Green Juice

Green beans in tomato sauce

Green Tomato Chutney

How to make Passata – Rizzello style

Leaving Home Tomato Sauce

Leeks and Cannellini Beans

Limoncello

Marmalade

My Turkish Beans

Orecchiette Cime di Rapa (broccoli pasta)

Parmigiana

Pittule

Pugliese Bread

Pumpkin Tahini Salad

Radicchio Salad

Shakerato

Shakshouka

Stuffed Peppers

Sweet Potato and Ginger Mash

Thick Chocolate Milkshake 

Tomatillo Salsa

Yellow Pasta 

Vegetarian (I’m working on veganising each recipe)

Almond Cornetti

Boccaccio’s Crespelle

Bristol Easter Biscuits (now plant based version available see above)

Courgette Cake

Courgette Fritters

Fried Zucchini Flowers

Gelato

Guesstimated Sticky Ginger Loaf

Helen’s Borek

Italian Easter Cake

Mini Marmalade Cakes

Mum’s Baked Apple

Mum’s Giant Chocolate Fudge Cake

Panzerotti

Pasticciotto Leccese

Spinach and Eggs

Tiramisu (pick me up)

What to do when you’ve got a big stash of aubergines – Aubergines Tre Modi (three ways)

Yellow Pasta

Zeppole

What Vegans Eat Series

What Vegans Eat 1 

What Vegans Eat 2 

What Vegans Eat 3

What Vegans Eat 4

What Vegans Eat 5 

What Vegans Eat 6

What Vegans Eat 7

What Vegans Eat 8 

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