Richard’s Homemade Hot Chilli Sauce

With an endless variety of chilli sauces on the market, it’s understandable to ask the question ‘why bother making my own?’ It’s a perfectly reasonable question. There are a lot of really good chilli sauces out there that don’t cost much more than a pound to buy, which is cheaper than buying the ingredients and…

Chestnuts with Cinnamon, Chilli & Maple Syrup

There’s nothing like hot, sweet chestnuts to give you that Christmas feeling. This recipe is a quick and easy version that can be done in about 8 minutes. It uses ready-to-eat whole chestnuts, which you can get from Tesco, and most other supermarkets. The chilli powder adds a slight warmth without being overpowering, and you…

Quick and Easy Guacamole

When I first started making guacamole I was working in a restaurant that over-salted everything and added, in my opinion, too many ingredients where a simpler approach was required. It was a chain and they wanted uniformity, and I was quite often so frustrated with the way things were done that I would quietly alter…

Sweet Potato and Three Bean Nachos

I really can’t remember when I first discovered nachos. It was probably at a restaurant I worked at that had them on the menu. I know I didn’t have them growing up, and I was certainly into adulthood before I’d tasted them. Whenever it was, I’ve gone back for more many times since. As a…

Quinoa, Beetroot and Date Burger

Despite the presence of chilli, this is by no means a spicy burger. What the chilli does here is balance the sweetness of the dates and the bulk of the quinoa. If your pallet is sensitive then you might notice it, otherwise you will not. This is a very earthy burger that is also vibrant…

Chilli Avocado Humous

I’ve been pondering this recipe for a couple of weeks now. Will it work? Should I even try it? It sounds like it should work, after all, guacamole and humous are a vegan’s two best friends, right? But I still wasn’t sure. Of course, the only way to know the answer was to do it….

Baby New Potatoes with Garlic and Chilli

I ordered something recently from a Lebanese restaurant that gave me the idea to do these. These are very simple baby new potatoes, boiled until tender and then pan-fried. A non-stick wok is the best tool for this if you have one as there’s plenty of room for the potatoes to move around as they…