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3 incredible Autumn meals. I share a recipe for the show stopping spicy sauce ‘zhoug’. Vegan/ plantbased + veggie option includes a vegetable stir fry & a warming butternut squash, chickpea & preserved lemon tagine. Fish option is a tasty honey & mustard salmon recipe. Like, comment, share & subscribe – remember to turn your notifications on. T xo

ZHOUG

23 Jalapeño peppers (seeds to taste)
1 juicy lemon
2 garlic cloves
75g coriander
75g parsley
¼ tsp. red chilli flakes
½ tsp. cardamom powder
1 tsp. cumin seeds
3/4 cup olive oil (add a little more for desired consistency)
Sea salt (to taste)

VEGETABLE STIRFRY W/ ROASTED CASHEWS

tenderstem
Carrots
Cabbage
Onions
Garlic
Ginger
Red pepper
Fennel seeds
Harissa paste
Noodles
Sesame oil
Sesame seeds
Coriander
Noodles of choice

CASHEWS
spices of choice
touch of oil

SPICED BUTTERNUT SQUASH, CHICKPEAS, PRESERVED LEMON TAGINE W/ COUSCOUS

(4 servings)

1/3 butternut squash
2 small carrots
1 tin chopped tomatoes
1 ¼ cup vegetable broth
1 cup cooked chickpeas
68 small shallots
2 tbsp. raisins or sultanas
2 preserved lemons
2 tbsp. lemon juice
1 tsp. honey
2 cardamom pods (use seeds)
1 tbsp. cumin seeds
2 inch piece ginger
5 garlic cloves
1 tsp. coriander seeds
½ tsp. paprika
1 tsp. cinnamon
1 tsp. all spice
1.5 tsp. harissa paste (add more for extra heat)
Handful fresh parsley
Ghee (or olive oil)

COUS_COUS
1 cup couscous
210ml boiling hot water
sea salt (to taste)
olive oil (optional)

HONEY & MUSTARD SALMON W/ ROASTED VEGETABLES

(serves 2)

2 salmon fillets
2 tbsp. olive oil
½ tsp. Dijon mustard
Sea salt (to taste)
1.5 tsp. tamari
1/2 tsp. honey
2 tbsp. lemon juice
black pepper

ROASTED VEGETABLES
new potatoes
red pepper
leeks
red onion
tenderstem
garlic cloves
fresh thyme
garlic powder
dried oregano
black pepper