Maple roast banana

Posted in: DF, SF, V, WF

Tired of our tasteless bananas picked while green for export, we decided to take matters into our own hands. The result, we think, is surprisingly reminiscent of those bursting with sweetness we gorge on in India and Sri Lanka. Ours have the added sticky tang magic that comes from heating butter and lemon.

Maple roast banana. Wholesome Seduction


Small knob of butter, approx. 2 tsp
2 bananas, sliced into lengthways – we do strips
1 dsp agave, maple syrup or honey
1/2 lemon, juice of


  1. Set butter to heat in a frying pan on a high heat.
  2. Add banana, lemon juice and agave and fry till soft in the middle and sticky and charred on the outside. Roughly 3 minutes on the first side and 2 on the second.
  3. Keeps for 3 days in the fridge.

Serve with yoghurt or creme fraiche, on top of porridge or even with bacon. Anywhere you’d use bananas basically. They’re also delicious mixed into creme fraiche with a dash of vanilla extract as a banana cream to go with cake.


Chilli oil

Posted in: DF, S, SF, V, WF

Drizzle on mash, meat, fish, grains, salad or bread. It also works in marinades and dressings. So, just about anything really.


250ml extra virgin olive oil
2 dried chillies


  1. Place chillies in a pan with the olive oil and heat to around 180° or just below simmering for 5 minutes.
  2. Remove from the heat, cover and set aside for 2 hrs.
  3. Transfer to a sterilised sealed bottle and keep for up to 4 weeks. Don’t store in the fridge as the oil will solidify.

Herb mayo

Posted in: DF, V, WF

A summer picnic staple. Try tarragon mayo in a bacon, poached egg and salad sandwich – you’ll never look back.


2 egg yolks
handful tarragon, basil or coriander leaves
1 tsp Dijon mustard
Sea salt & freshly ground black pepper
175ml sunflower oil
100ml olive oil
dash white wine or cider vinegar


  1. In a blender or with a stick blender, mix the egg yolks, herbs, mustard, salt & pepper.
  2. Drop by drop add the sunflower oil until the mixture starts to emulsify.
  3. At this point, you can add the remaining oil in a slow, steady trickle, whisking constantly.
  4. Add a dash of vinegar or squeeze of lemon juice to loosen the mixture.

Tip: If you prefer a lighter mayo, add some hot water or use whole eggs, whites included. The latter is also an easier, less ‘curdlesome’ option.

Garam masala

Posted in: DF, LF, S, SF, V, WF

Indispensable for curries, lentils, BBQ fish and chicken. I even put it in my tea!


2 tsp ground cardamom seeds (20 cardamom pods)
10 cloves
5 cinnamon sticks
5 tsp black peppercorns


Remove the cardamom seeds and discard pods. Add to a coffee grinder or pestle and mortar with all the other spices and grind until resembling a fine powder.

Store in a sealed container, ideally for up to 3 months. The mix will keep for 6 months but the flavours won’t be as strong.

Tip: Lightly pound the cardamom in a pestle and mortar to split the pods. Remove the seeds and grind. Toasting the cardamom first makes removing the pods easier.

Labneh (a kind of yoghurt cheese)

Posted in: LF, S, SF, V, WF

This Middle Eastern strained yoghurt calls for a little patience; loading the piece of muslin first time can be a faff. But that’s pretty much the extent of this recipe, and once you’ve tried it on curries, salads or even toasted rye bread you’ll see exactly why I always have some in the fridge. And why it’s good enough for Mr Ottolenghi and Baker & Spice.



250g natural full fat bio yoghurt
½ tsp sea salt
1 tsp za’atar – optional. You can also swap for black pepper or dried chillies (½ tsp max).


Mix all ingredients together and transfer to bowl lined with muslin. Tie the muslin into a sack and suspend over the bowl (I use a chopstick as a bracket).

The idea is to strain all the excess liquids from the yoghurt, so it’s best to keep the sack from touching the bottom of the bowl if possible. Alternatively, you can strain more recently.

Leave in the fridge for 24 hrs (or longer, depending on how thick you want the labneh to be). Drain the bowl daily.

Store in a jar in the fridge and keep as per the use by date on the yoghurt.

Tip: Za’atar is a Middle Eastern spice mix of thyme, sesame, sumac, cumin, coriander, fennel and salt.

Lemon oil

Posted in: DF, S, SF, V, WF

Simple but sensational.


250ml extra virgin olive oil
1 lemon, washed


  1. Cut lemon zest into long, thin strips – a zester is best, but a potato peeler or knife also work. Make sure you avoid the pith or the oil will have a bitter flavour.
  2. Place in a pan with the olive oil and heat to around 180° or just below simmering for 5 minutes. Remove from the heat, cover and set aside for 2 hrs.
  3. Transfer to a sterilised sealed bottle and keep for up to 4 weeks. Don’t store in the fridge as the oil will solidify.

Drizzle on mash, fish, grains or salad. The list is endless. Literally.

Lemon quinoa

Posted in: DF, LF, S, SF, V, WF

Add to a green salad for protein, mega goodness and a fuller stomach. You can even pop a couple of spoonfuls into your pan of porridge for extra creamy deliciousness.


1 mug qunioa
1 ¼ mug water
½ tsp sea salt
1 dsp Lemon oil from the Larder or shop bought


  1. Bring quinoa to the boil and simmer for 35 mins. Remove from the heat, cover and leave for 5 mins.
  2. Stir through Lemon oil and serve, or leave to cool and set aside in the fridge for up to 3 days.

Slow roasted tomatoes

Posted in: DF, LF, S, SF, V, WF

We can of course get decent tomatoes in the UK, but it’s not always easy. Either way, these are so much sweeter and full of flavour, bringing even the most simple salad to life. We have to admit, we’re quite proud of the star anise result.


12 medium sized tomatoes – good quality if possible
4 star anise
1 dessert spoon balsamic vinegar
1 tbsp agave / 1 dessert spoon brown sugar
Sea salt & black pepper


  1. Chop tomatoes into wedges and place in a baking tray. Don’t over crowd the tray or you’ll end up with water soaked sogginess.
  2. Mix very gently with the remaining ingredients and cook at 100C for 2 hrs, removing any excess water half way through.
  3. Store in a container in the fridge.
  4. Perfect with leaves, roasted red onion, Basil & passion-fruit vinaigrette

Maple tahini

Posted in: DF, S, SF, V, WF

A dollop of this sesame seed powerhouse in a smoothie or bowl of yoghurt will not only give you a mineral hit, it’ll fill you up too.


2 tbsp tahini
3 tbsp water
1 tbsp honey


  1. Pour all ingredients into a sealable jar or container and mix thoroughly.
  2. Store in the fridge for up to 4 days.

Tahini is sold in whole food and health shops (Holland & Barrett, Wholefoods etc) and most supermarkets, often in the World Foods aisle.

Sweet lime & chilli dressing

Posted in: DF, S, WF

Great on salad leaves or used as a marinade for fish or beef.

1 tbsp toasted sesame oil
1 dsp tamari or soy sauce
1 dsp honey (or ½ dsp agave)
2 limes, juice of
2 tsp thai fish sauce
1” piece ginger, chopped
1 garlic cloves, chopped
1 chilli, chopped
1 tsp tomato puree

Combine all ingredients in a blender until smooth. Store in sealed container in the fridge for up to 1 week.

Like Soy Sauce, Tamari is made from fermented soy beans but has a smoother, more complex flavour. Wheat free versions are also available in whole food shops and many supermarkets.