Asparagus and mushrooms roasted with sweet chilli and orange

Asparagus and chilli is a lovely combination, particularly with a little sweetness. So here I’ve used sweet chilli sauce and orange, along with juicy button mushrooms to make a lovely side dish or addition to a salad.
Actually I ate the asparagus and mushrooms on a sandwich… and it was great!
I used a home made sweet chilli sauce which had the orange juice and zest added during the cooking. But as I did not take note of either the quantity of sugar, or water, I used (terrible of me I know!) I’ve given amounts here for using a ready made sauce.


Asparagus and mushrooms roasted with sweet chilli and orange

for 1 serving

50 g asparagus, woody ends removed
50 g button mushrooms
1 heaped tbsp sweet chilli sauce
1 tbsp orange juice
a grating of orange zest, just a pinch
a small pinch of salt

Preheat the oven to 200 degrees c.
Either take a roasting tray that fits your vegetables pretty tightly, or take piece of kitchen foil roughly 20 cm x 20 cm and turn over the edges to make a little inner tray.
This ensures that the sweet chilli sauce doesn’t burn. Mix together the sweet chilli sauce, orange juice and salt.
Put the vegetables in the tray and pour over the sauce, followed by the orange zest. Swoosh them around a bit to make sure they’re coated. Roast for 15 minutes until the asparagus is tender and the mushrooms are cooked through.

By E.


Crystal rolls with dipping sauce

The rice paper wrappers have been lurking in my cupboard for a while, and I’ve been slightly hesitant over using them, now that I have, I really shouldn’t have been worried! You soak each individual wrapper just before you use it in warm water for 2 seconds, then they are surprisingly robust to both roll up and eat.


The filling was going to be my lunch salad for today, but this has transformed the lunch into something so much more sophisticated… And pretty!

Makes 4


For the rolls

4 Vietnamese rice paper wrappers

A handful of baby spinach, the smaller the leaves the better

1 tomato

Half a red pepper

50g edamame beans (shelled)

Half an avocado

For the dipping sauce

1 tsp finely chopped ginger

Half teaspoon finely chopped coriander

2 teaspoon tamari

Juice of half a lemon

Quarter teaspoon apple cider vinegar

The pulp from the tomato
Start by assembling the dipping sauce so the flavours have time to meld add all the ingredients for the sauce together, adding the pulp from the tomato to it. Leave to stand.

Slice the avocado, tomato and red pepper lengthwise.

Dip a wrapper in warm water for 2 seconds until softening, place on a flat surface and add small quantities of each filling, I found about 6 beans, one or two pieces of tomato, one piece of avocado, 2 or 3 spinach leaves and one piece of red pepper about right for my wraps.

Roll up the wrap like you would a burrito!

Serve with the dipping sauce.
By A


Carrot, cabbage, avocado and millet salad

I had some cooked millet left over from burger making earlier, and really fancied using it in a salad for my lunch. A quick recce showed I had red cabbage, a carrot, and a very ripe avocado .. I can certainly do something with that!

so pretty, and rather yummy too

I’ve used the vegetable peeler to get long thin strips of the carrot, but grating it would work just as well.

When dressing the vegetables do remember to keep a teaspoon of the dressing in reserve to drizzle artfully over the avocado!

Serves 2.


For the salad:

150g cooked millet

1 medium carrot (mine weighed 130g)

75g red cabbage, shredded. (This was about a quarter of a small cabbage)

1 ripe avocado

For the dressing:

2tbsp extra virgin olive oil

2tbsp apple cider vinegar

Juice of half a lime (about 2tbsp)

Half a tsp dried tarragon (optional)

Salt and pepper to taste

Mix all the ingredients for the dressing together.

the dressing

Peel the carrot then use the vegetable peeler to slice it into long strips

Toss the carrot and cabbage together in a bowl with all but a teaspoon of the dressing and leave to sit for 10 minutes to macerate slightly.

Add the millet to the veg and mix through.

Arrange daintily on a plate and top with half a sliced avocado per portion, finish with the last drizzle of dressing.
By A


Kale salad with pine nuts and yoghurt and mint dressing

This was a super quick recipe but really tasty so it seemed blog worthy. Rather than doing my usual and munching through piles of uncooked kale I’ve steamed it this time, but it would work as well raw.

ready to eat

The flavours work together very nicely with the tang of lemon and yogurt, the slight bitterness of kale, the freshness of the mint and the creaminess of the pine nuts.

I also pressed the salad into use, without the pine nuts, as a burger topping …

this was a very good burger!

Serves 2


150g of kale shredded into chewable chunks

100ml soya yoghurt

2 tbsp lemon juice

3g fresh mint leaves (about 1 heaped tablespoon) chopped fine

25g pine nuts

Salt to taste

Start by steaming the kale, I used a colander over a pan of boiling water, and steamed it for 10 minutes till the kale has darkened in colour and the leaves have softened a bit.

Whilst it’s steaming, in a dry frying pan toast the pine nuts until the are a light golden brown. They only take a couple of minutes so do keep an eye on them!

Add the lemon juice to the yoghurt, with a pinch of salt if using, and mix well. Then add the finely chopped mint and mix again. Set to one side for a few minutes.

the dressing

When the kale is cooked shake to get off the excess water and put in a large bowl, stir through the the yoghurt mixture while the kale is still slightly warm and mix in most of the pine nuts retaking a few to scatter over the top prettily at the end

the salad again

By A