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Serves 1 Ingredients 1 tbsp chia seeds 1 tbsp flax seeds 1 tbsp desiccated coconut 160ml milk, semi-skimmed…
By Meg Walker
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I confess to being swept up by spiraliser-mania and the delicious vegetable noodles that result, along with many…
By Meg Walker
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We can’t remember why we first thought of roasting grapes, but we are so glad we did –…
By Meg Walker
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If you like kale – or even if you’re on the fence – you’ll love this modern and…
By Meg Walker
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These delicious wings taste naughty, but are actually healthy, since they’re baked. The spices are gorgeously deep and…
By Meg Walker
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I like to call this “my little bowl of sunshine” because it’s jam-packed with beautifully vibrant colours from…
By Meg Walker
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My grandma used to tell me how she had to eat nettle soup during the war and how…
By Meg Walker
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Serves 4 Tip Use a mandoline to help finely shred the courgette, or cut into a…
By Meg Walker
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Mug cakes are ideal if you don’t have time to whip up a proper cake – and you…
By Meg Walker
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Serves 4 Prep: 10 minutes Cook: 30 minutes Ingredients 2 tbsp olive oil, plus extra for greasing…
By Meg Walker
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A trio of sesame seeds brightens up asparagus with its subtle flavour and pretty combination of colours. …
By Meg Walker
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Haydari is a mixture of strained yoghurt, herbs and garlic. I like chilli in it, too, as that…
By Meg Walker
