Not only is lentil and herb tabbouleh suitable for vegans and vegetarians, it’s also gluten-free, low fat, incredibly easy to make, and will take less than 30 minutes. Add in the delicious earthy flavours and you’ve got a perfect (and healthy) dish.
This almond gazpacho with grapes has some highly unsual flavour combinations, but the end result is a refreshing summer soup that is served chilled. It is dairy free, vegetarian,…
This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream.…
This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream. Cherry, rosehip and hibiscus sherbet is the perfect way to embrace cherry season! The beautiful plum colour comes from the floral tea bags, which complement the cherry flavour perfectly. Strictly speaking, sorbets don’t contain any dairy, and ice creams are cream-based. Sherbets are fruity and contain a little milk fat – the perfect canvas for experimenting with interesting flavour combinations. ALSO TRY: Lemongrass and basil sherbet PLUS: Spiced peach sherbet
Whether you believe it’s the chicken or the egg that came first, celebrate World Egg Day on Friday, 14 October 2016. We’ll be scrambling to serve these soft-boiled…
TO DRINK: An off-dry riesling.
Each month, F&HE offers an aspiring young chef the chance to share with us their budding culinary skills in the kitchen and prepare a favourite dish, in this…
TO DRINK: Mango Brutal Fruit Coolers.