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Roasted Vegetable Lasagne

One of my favourite meals is a nourishing vegetable lasagne, featured in my new book Purely Delicious. I often make a large tray of it over the weekend then cut into portions and freeze so I can easily have a meal on the table anytime I want – especially when pressed for time during the week. It’s also great for impromptu dinner parties and a delicious portable meal that can be enjoyed by everyone. This lasagne is easy to make and meat free, with alternating layers... Read More

WHITE SAUCE – 10 Ways

I remember making bucket loads of béchamel (white sauce) when I was working as a chef for a variety of dishes such as lasagne, vegetable bakes, fish pie, moussaka, cheese sauces and soufflé.  Typically the sauce was made by making a white roux (equal quantities of butter + flour gently cooked in a pot to a sandy texture) then pouring in hot milk whilst stirring to achieve a wonderful silky smooth white sauce.  The milk was often scented with aromatics such onion, clove and... Read More