This easy-peasy muffin recipe is the perfect way to turn those lovely leftovers in the fridge into a tasty savoury snack. Here we used day-old roast vegetables, the last of a jar of basil pesto, plus some sharp cheddar, greens and chilli. Serve warm straight from the oven with lashings of your favourite plant-based Nuttelex butter, and pop a few in the freezer to have a ready-made snack supply on hand. Makes 12 x savoury muffins Recipe by @laura_hobby_baker This recipe is slightly different to our Coffee and Salted Caramel but just as tasty. Nothing beats a good fruit loaf or the glorious waft of it cooking in your oven. Whether its for breakfast, afternoon tea or a sneaky late-night snack, toasted fruit loaf is one of life’s simple pleasures. Serve hot with a dollop of your favourite Nuttelex. Makes 2 x loaves (each with 8 thick slices) so you will need 2 x 2lb Loaf tins Special thanks for this delightful recipe from Chef Berlinda Ezekiel, this sweet roti prata is wonderfully sweet with an exciting kick of bright orange and chilli flavours. This chickpea & lentil soup is inspired by Harira – a traditional Moroccan soup consisting of pulses, vegetables, and fragrant spices. Although this is a vegetarian version, you can also add meat or chicken to your liking. For best results you will need a good stock pot with a thick bottom and lid. For the ultimate in comfort food, serve with fresh, warmed bread on the side. A wonderfully aromatic stir fry packed with flavour and lots of crunchy veg. The cooking time is fast so take time to slice, cut, and prepare ALL ingredients BEFORE you commence the cooking. A beautifully satisfying dish, big on flavour with a deliciously sweet and spicy dressing/ sauce that lets you control the heat. TOP TIPS: Assemble, slice, juice, chop and prepare each ingredient before you start as the cooking time is fast, but the effort in preparation makes for a superior dish. Make sure that you steam the rice a day in advance, simply cook, cool, cover in cling wrap and store in fridge until ready to use. For less chilli heat reduce the number of red chillies to your taste or serve without extra dressing on the side. Dial your classic BBQ corn recipe up a few notches with this buttery herb blend. Keep the leaves on the cob if you like a more dramatic effect- or you can remove them prior to cooking- its up to you. Serve with a side of your fave soy (or Greek) yoghurt, cucumber dip or sour cream, extra salt and maybe some chilli flakes and you have an instant party on a platter. TOP TIP: This is great herb butter for satay too. #DairyFree This super fresh and tasty salad is vegan and gluten free and a must for chilli lovers. Works equally well as a side or main. Make the dressing well in advance to ensure the all flavours fuse and settle. Cooking in a cast iron skillet is brilliant for breads like this as the heavy bottomed pan helps bring heat to the centre providing a great even texture – so no gooey bits! Serve with a slathering of your fave Nuttelex plant based butter.
Savoury Muffins
Matcha & Red Bean Papparoti Bun
Fruit Toast Loaf
Sweet Roti Prata with Chilli Orange Compote
Moroccan Chick Pea & Lentil Soup
Sugar Snap Pea & Chicken Stir Fry
Prawn & Silken Bean Curd Fried Rice
BBQ Corn With Herb Butter (Dairy Free)
Crunchy Wombok Salad
Banana Bread
