My recipes

I have so many recipes on this blog, that I have decided to limit this index; if I list everything, I’m sure readers will get overwhelmed or bored half way down the page!

So on this page you will find my vegetable based dishes, that can be eaten as a main course, or used as a side dish. As you will see from the list of categories down the right hand side of the page, there are also numerous recipes for dips, flatbreads, sourdough, healthy ‘goodness’ snacks and breakfast ideas on this blog. You will also find lots of ideas in my ‘Pimp Your Veg’ series, so please do check them out too 🙂

Feel free to contact me for any details or advice on any of these at

Middle Eastern flavours and influences…

Spinach and cheese ‘pies’

Beetroot dishes: dips and salads

Pickled pink turnips

Aubergine, carrot and beetroot salads:

Chickpea dishes:

Preserved lemons:

Spiced roasted aubergine:

Stuffed vine leaves:


Rose harissa chunky homous:

Imam biyaldi, a middle eastern aubergine dish:

Pan cooked root vegetables with my Moroccan inspired paste:

Spiced broccoli crumb:

Yellow courgette, wild garlic stalks and freekeh salad:

Chermoula pimped goats cheese:

Muhammara, red pepper and sriracha homous, and chermoula homous:

Heavenly aubergine boats:

Ful medames:

Falafel crusted sweet potato wedges:

Oven baked falafel and falafel crunch dishes:

Roasted vegetable salad and oven baked caramelised onions:

Shawarma spiced kale and quinoa salad:

A vegetarian mujadra inspired lentil & quinoa dish:

Shakshuka risotto:

Shawarma spiced root vegetables & chickpeas:

Dukkah with a difference

Salad of chopped parsley, grated raw courgette, lemon juice, olive oil, roasted cumin and dukkah

Mighty mezze

Pan cooked vegetables with a crunchy falafel crumb

Spinach and cauliflower falafels & spinach falafel dip

Butternut squash, kale and creamy chermoula

Homemade rose harissa spice mix

Tomato, red onion & sumac salad, marinated baked aubergine, pea dip, chermoula marinated potatoes and much more:

Salad of herbs & spices, with marinated roasted chickpeas:

Coriander and walnut paste and a coriander stalk & toasted seeds pesto:

Pan cooked vegetables, eggs, avocado and goats cheese:

Roasted cauliflower leaves:

Sweet potato and chickpea salad that evolved over a week into a dip:

Roasted vegetable and harissa salad with aubergine and walnut dip:

Roasted vegetable salad and homous:

Spinach & chickpea chermoula stew + dip

Wild garlic, tahini and greek yoghurt dressing with za’atar roasted butternut squash

Lebanese inspired marinated and roasted chickpeas and potatoes

Cauliflower and chickpea ‘shish taouk’

Marinated chickpeas and potatoes, three ways

Marinated cauliflower nirvana

Pan cooked harissa sprouts and cauliflower

Aubergine and quinoa ‘maqluba’ style bake

Zaalouk: a middle eastern salad/dip with aubergines, tomatoes and spices

Baked bulgur wheat, quinoa and roasted vegetables in tahini sauce

Butternut squash, bulgur wheat and quinoa kind of kibbeh

Butternut squash and quinoa ‘mejadra’

Sweet potato, butternut squash and aubergine freekeh

Jewelled freekeh: grains with nuts and dried fruits

Aubergine, tomato and quinoa bake

Spinach, tomato and quinoa open kibbeh

Shawarma marinated vegetables & quinoa

Black garlic studded bread rolls and labneh

Black garlic and za’atar aubergines

Black Garlic Harissa

Indian flavours and influences…

Stuffed baby aubergines:

Indian spinach dish with quinoa and coriander chutney:

My red onion and tomato curry and an Indian feast:

My aubergine curry:

Red pepper, mushroom and spinach curry:

Potato, cauliflower and pea stuffed flatbreads:

Spiced broccoli stuffed flatbreads:

Kale, chickpea and sweet potato curry:

My butternut squash vegetable bhaji:

Green goodness sauce

Red lentil dahl

Cauliflower and bean madras with butternut squash quinoa

Tandoori spiced roasted cauliflower and jalfrezi spiced roasted sprouts

Bombay-ish potatoes with spinach

Baingan (aubergine) patiala

Indian spiced roasted brussel sprouts

Aubergine curry

Mexican flavours and influences…

Mexican chilli sauce:

Chimichurri pea dip with spiced chickpea flatbreads

Mexican style beans

Mexican beans, enchilada sauce & cauliflower tortillas

Mexican leftovers

Sweet potato vegetable and bean chilli

Vegetable chilli

Healthy, vegetable based dishes, fusions of flavours and ideas…

Fig and goats cheese cauli-cashew base pizza

Beetroot, butternut squash and grains

Spanish aubergine and bean casserole

Roasted spiced winter squash

Quinoa, tomato sauce, goats cheese and rocket

Crispy roast potatoes and parsnips

Roasted kohlrabi & vegetables plus new dips

Soya/endemame beans salad and dip

Cauliflower, coconut and black garlic rice

Wild garlic pesto


Beetroot patties and avocado

Roasted cauliflower patties, roasted tomatoes and avocado

Butternut squash columbo, coconut milk & pressure cooking

Green goodness sauce

Braised lettuce, mexican ketchup & cheese dish; roasted cumin tomatoes, mushrooms & cauliflower; quinoa, harissa sauce & homous

Hemp seed butter & hemp seed and parsley dressing
Selmas sweet potato, courgette and paneer fritters

Selmas chermoula spiced aubergine wedges

Roasted aubergine and courgette with quinoa and my hemp seed and parsley dressing

Aubergine, spinach and buckwheat dip on ribbons of carrot & courgette..

Selma’s romanesco, feta and za’atar cakes

Spiced spinach and buckwheat flatbreads

An Indian feast with spiced bread rolls
A dip of roasted hemp seeds, roasted cumin, ground coriander and parsley

Cooking grains successfully

Homemade roasted spiced nuts

Homemade sugarfree baked beans:

Spiced caramelised red onion paste & goats cheese pizza:

Chimichurri cashew pesto:

Cauliflower rice:

A collection of flatbreads:

Oven baked artichokes:

Hob/stove top pan cooked pizza

Collections & lunches: