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Ingredients: 1 tbsp vegetable oil 1 onion, minced 3 cloves garlic, crushed 1/2 tsp cumin 1 tsp tandoori Alternatively you could shallow fry them in a pan on the stove using vegetable oil at about 180°C until

Both vegetables are quite sweet, so the emphasised the cinnamon in the recipe and the sweetness and warmth Both of these made for an excellent new dish, but I would change at least one of the vegetables and cut rehydrated in enough boiling water to cover them for 30 minutes prior to use) 30-50g butter 1 tbsp vegetable

omelettes with curry paste (I know this is turning up a lot, but I have a jar in the fridge and so...) and vegetables

Pepper generously. 4) Bake at 200°C for about 40 minutes, until crispy on top and noodles are tender

This time I put in brocoli and spinach because I had them on hand, other times it is other vegetables Ingredients: 1 cup flour 1 cup cornmeal 1/4 cup sugar 2 tsp baking powder 1/4 cup vegetable oil 1 cup

Ingredients: 4 slices of bread, toasted, (I used tresse) 1 pink onion, chopped 1 tbsp vegetable oil 5

Cook until the vegetables start to turn slightly tan and add the cabbage and leek (we cooked the leek Add the eggs and boil for 4-5 minutes. 5) Dish the oatmeal into bowls and add the vegetables. The balance of tanginess, and heat an saltiness, then soft porridge with the egg and crispy vegetables

lemon juice. 2) Heat a crêpe pan over medium-low heat (I have a dedicated cast iron one) and brush with vegetable

Ingredients: 1c flour 1/2c oats 1 tsp baking soda 1/2 tsp cinnamon 1/2 c vegetable oil 3/4c brown sugar

One that I wanted to try, thinking that the vegetable would lend itself well to this, was beetroot.