Panch Puren & Caramel Vegetable Curry


In part this curry is influenced by a secret technique my mother used to implement, I am so grateful to be making use of it, and to now be sharing it with you all. Cumin, Fenugreek, Mustard, Fennel and Kalonji come together to yield the most amazing and ‘easy to make of’ curries that I’ve created as a treat for tonight’s dinner for my little girl and for my partner. I have also created this […]

Raw Cream Of Rucola & Parsley Pesto With Sundried Tomatoes & Zucchini Spaghetti


This really is most, most magnificent in taste and texture, quite apart from its health benefits, which are a huge bonus to this delight. In summer I love cooking raw at least once a week, enjoying a mixture of raw food and non-raw foods only slightly heated up to below 115ºC so that they retain their nutrients and enzymes. I cannot tolerate food without flavour, and I set myself a challenge (something I cannot resist) to […]

Hot Velvet Pioppini Mushrooms with Fat Raisins in Bulghur Wheat


Velvet Mushrooms, also known as black poplar mushrooms, taste magnificent, with a hint of the forest. They are so versatile too. Here I created a wonderful dish made with Bulghur Wheat and seasoned with soya sauce, olive oil, agave, vegan butter, and Himalayan salt. The mushrooms are succulent, and full of flavour, in spite of their size. The dish comes together beautifully with the addition of chilli and sultanas, with garnishes of almond and chopped […]

The Ultimate Genius Vegan Eggs (click link to see more pics)


These are genius Vegan ‘Hard-Boiled Eggs’ that taste every bit as good as the real thing, without the cholesterol or cruelty . . . INGREDIENTS FOR MAKING ‘HARD-BOILED EGG WHITE’ 1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choice under ½ tsp kala namak (otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local […]



I am so excited to present my new book ‘YASOU’ – an exotic culinary journey & fusion of Greek & Middle Eastern Cuisine, sensual, aromatic, a feast for the senses. Send me a message with your full name and email address, as well as which country you are based in, so that I can add you to our mailing list, and I will then notify you once the book is available (together with relevant links […]

Mousse au Chocolat with Air Bubbles ! (Chocolate Mousse)

Slide 2

This sure is a breakthough in vegan cuisine.   A short while ago there was talk on FB somewhere that if you beat the liquid from a can of chickpeas (called – aquafaba), then it will froth into a meringue, and they weren’t wrong either. I adapted this theory, and was not interested in just making a meringue. I had done that a year or so ago with other ingredients, but I was intrigued with […]

My Iranian Eggplant & No-Beef Style Stew – Koresh Bademjan


I created a Middle Eastern Style Stew but with different spices. We devoured it in one sitting and loved it – it is inspired by my love for all things Middle Eastern, the stews I had at family sittings as a child, and my insatiable love for curry spices and East Indian food. It’s fast to make, and you’ll love this. It has a little trick to make the vegan meat meatier, and it worked […]

Coffee Cream Curry with Rose Basmati Rice & Baked Sweet Bombay Potatoes

Coffee Curry compilation

This is a unique curry which will have you hooked. The flavours of coffee, cream and orange zest marry well with the warm spices of red chilli, hot curry, fresh ginger, garlic and onions. The end result is a succulent, mouthwatering, slightly sweet curry with crazy texture, aroma and taste – a real, real treat, and with the surprising burst of giant black sultanas, it will have you wanting more and more. I created a […]

Rich Spicy Lentil & Sweetcorn Chilli


Have I said it before ? I think so. I love chilli like the sunshine. Yup, I love the spices and textures, I love the bright vibrant colours, and I adore the taste. Here I use a combination of lentils and sweetcorn, both opposite in texture and colour, bringing visual joy to the table. This dish tastes great as a wrap filler or as a filling for a sweet jacket potato, and that is how […]

Monster Beet Burger


These taste great. Serve with oven baked veggies, courgettes, aubergines, tomatoes and sweet potatoes – alongside a green herb fresh salad (use coriander/cilantro and basil).  For an all gluten-free option use pre-cooked short grain brown rice.   Makes around 4 burgers   INGREDIENTS 2 cups cooked pearl barley 2 beetroot, peeled and cooked (don’t overcook it), then when cooled, grate (drain if needed) and set aside 1½ cups sugar-free pineapple, roughly chopped 1 tin red […]