Healthy Eating

Deliciously Ella’s Chocolate Fudge Torte Recipe

I ate so many pieces of this torte while we were testing the recipe! It’s rich, indulgent and chocolatey with a lovely mix of ground almonds, maple and dates. for the chocolate torte300g ground almonds150g buckwheat flour50g cacao powder50g coconut sugarpinch of sea salt200ml maple syrup100ml date syrup200ml almond milkthe water from 1 × 400g […]

Continue Reading

Deliciously Ella’s Mushroom and Cauliflower Risotto Recipe

When we’re catering for guests who may be a little sceptical of a vegan meal we tend to go with dishes that feel familiar and accessible, like a risotto. Here we swapped the traditional butter and cheese for almond milk and nutritional yeast, which I know sounds weird but it works. Cooking the rice in […]

Continue Reading
Pavlova

Roast Plum Pavlova from Borough Market

British plums tend to be found at the likes of Jock Stark & Son’s stall in August and September, so really they’re both a summer and autumn market fruit. Finding the correct season in which to pigeon-hole plums, though, is less important than recognising that they make a very fine pavlova topping. Here they are […]

Continue Reading
Cauliflower

Whole Roast Cauliflower from Khazana

This whole roast cauliflower is the most impressive vegetarian centrepiece. The golden baked cauliflower globes have the perfect texture; not too mushy and not too crunchy. The coconut milk, cashews and saffron give the dish a sensational, deep, earthy flavour. SERVES 4 Ingredients 1 small cauliflower (about 600g) 1 teaspoon ground turmeric 1 teaspoon melted […]

Continue Reading
Aubergine

Turmeric Aubergine and Tadka Yoghurt Raita from Khazana

This gently spiced turmeric aubergine and tadka yoghurt raita dish is wonderful served alongside warm flatbreads. You can use the bread to scoop up the soft aubergines and sweet, spiced yoghurt. SERVES 4 Ingredients 1 large aubergine, cut into 5mm slices 75ml olive oil, plus extra for brushing ½ teaspoon ground turmeric 200g natural yoghurt, […]

Continue Reading
Beetroot Curry

Beetroot Curry from Khazana

The traditional way of eating beetroot in Pakistan is as part of a rich, spicy lamb curry. And while my carnivorous side loves cooking lamb with beets, there is no denying the alluring simplicity of how the ruby rich beetroot is treated in this dish. Perfect with lashings of sour cream and a flatbread of […]

Continue Reading
Harissa Baked Fish

Donal Skehan’s Harissa Baked Fish

Harissa is a North African spice paste that provides a dark sweet heat to meat dishes, as well as depth of flavour to the classic dish shakshuka, eggs poached in a spicy tomato sauce. For quick recipes like this it distills the best of your spice collection into one powerful dollop to be spread over […]

Continue Reading
California Lunch Bowl

Donal Skehan’s California Lunch Bowl

One of my favourite health-conscious cafés in Los Angeles, Honey Hi, serve these turmeric-poached egg bowls and although grain bowls have had a bit of a bad rap, they are quick to make and tasty too. I treat this type of lunch or dinner as an opportunity for a fridge clear-out and anything goes here […]

Continue Reading
Pad Thai

Donal Skehan’s Veggie Pad Thai

The paste you make for this pad thai is key; for best results use a pestle and mortar or blitz in a food processor. Do try and source coriander roots (i.e. not just the stalks) – they have a fresh aromatic taste, which will transport you to the streets of Bangkok and sing through this […]

Continue Reading
Brownies

Deliciously Ella’s Fudgy Brownie Recipe

I’ve been so excited to share this recipe with you, it’s our all-time favourite and probably the most popular sweet recipe we’ve ever had at the deli! The brownies are so gooey and fudgy and I love the crunchy bites of walnuts on top. I often make these for friends, serving them hot out the […]

Continue Reading