Made with green and red cabbage, this tangy, crunchy, and colourful coleslaw is much lighter than a classic coleslaw and is rounded off with a refreshing Japanese dressing.
You’ll often find chermoula used as delicious accompaniment to seafood, but Morocco’s cherished mix of coriander, parsley, paprika, cayenne and more also pairs wonderfully with vegetables, like these sweet roasted carrots. Tossed with rice, raisins, pistachios and an orange-honey dressing, plus creamy goat’s curd to bring it all together, this moreish rice bowl sings with exotic flavour.
We’d never say no to nachos for dinner – there’s nothing like the combination of melted cheese, tangy sour cream, and crunchy corn chips. We wanted to recreate some of those flavours and textures in a healthier version featuring oven baked tortillas, fresh corn and herbs, and a creamy yoghurt sauce to bind it all together.