Autumn, Winter, breakfast, brunch, pork, main, side dish Antony Autumn, Winter, breakfast, brunch, pork, main, side dish Antony

Baked beans with crunchy bacon crust

We genuinely love cooking with lentils, chickpeas, beans et al. They’re not only delish, they’re great contenders for filling, budget-friendly, delish dinners that are perfect for coping with the exhausting, ever-increasing cost of living spikes. We figured it was worth resurrecting the concept of home-made baked beans; yeha they’re cheap to buy…

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Pea, kale and quinoa ‘tabbouleh’

Ah, quinoa. Remember the tiresome mania for quinoa? When the Western world ‘discovered’ it (despite about 7000 years of quinoa domestication) and hipsters practically snorted it for breakfast? Who can forget how the price for the poor bloody Bolivians, who rely on it as a nutrient-rich staple, went utterly bonkers? We hate food trends…

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Summer, main, side dish, salad Antony Summer, main, side dish, salad Antony

Melon, tomato and oregano salad

Now here’s a combo I’ll bet you never saw coming. But jeebus, is it delicious or what? And we don’t have much more to say than that... and nor is there really a recipe. It’s more a concept. You know, the vibe of the thing. “In summing up, Your Honour, it’s melon, it’s tomato, it’s feta, it’s rightness, it works, it’s the vibe..

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Muhammara

This Syrian-Turkish dip-spread is so full of intense flavour, it’s ridiculous. It’s not hard to make but, lest you think charring and peeling capsicums is tedious, it’s their exact sweet, smoky flavours that make this so amazing. So don't be tempted to skip this step. If you have a gas cook-top, just hurl your capsicums straight on the flame whole, then turn them regularly so they char all over…

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Eggplant- lentil stew with pomegranate molasses

Ah... Paula Wolfert. Or should we say... ah, Musa Dağdeviren. If you don’t know, Wolfert is a legendary American food writer who came to prominence thanks to her extensive knowledge of Moroccan food. Her seminal book, The Food of Morocco, reworked a decade or so ago, is essential for any keen cook; I’m sure Felicity at Cook the Books…

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