Hot Cross Bun Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugar-Free, Paleo, SCD, Vegetarian

Hot Cross Bun Muffins

Hot Cross Bun Muffins by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugar-Free, Paleo, SCD, Vegetarian

Creamy cauliflower cheese makes a wonderful addition to proper Sunday lunch. Debbie Major adds leeks to the creamy gratin for extra flavour and texture.

Cauliflower cheese gratin with leeks

Creamy cauliflower cheese makes a wonderful addition to proper Sunday lunch. Debbie Major adds leeks to the creamy gratin for extra flavour and texture.

Chetna Makan's muffins are made with wholemeal flour and without refined sugar – the sweetness comes from banana and a touch of honey. They’re great for brunch and will keep for a few days, so they’ll give you something wholesome to snack on in the week.

Banana, raisin and honey muffins

Chetna Makan's muffins are made with wholemeal flour and without refined sugar – the sweetness comes from banana and a touch of honey. They’re great for brunch and will keep for a few days, so they’ll give you something wholesome to snack on in the week.

This easy, cheesy vegetarian risotto is bursting with Italian flavours and requires virtually no stirring – just what you need on a weeknight.

No-stir tomato and basil risotto

This easy, cheesy vegetarian risotto is bursting with Italian flavours and requires virtually no stirring – just what you need on a weeknight.

This cheesy mash with bacon makes a wonderfully comforting side dish and would go perfectly with toad in the hole or sausages.

Cheesy mash with bacon and spring onions

This cheesy mash with bacon makes a wonderfully comforting side dish and would go perfectly with toad in the hole or sausages.

You've had potato gratin, well now there's creamy parsnip gratin, flavoured with nutmeg and fresh thyme then topped with sourdough croutons – it's the ultimate side dish for roast meat.

Parsnip, spring onion and thyme gratin

You've had potato gratin, well now there's creamy parsnip gratin, flavoured with nutmeg and fresh thyme then topped with sourdough croutons – it's the ultimate side dish for roast meat.

Who said a crumble has to be savoury? This one combines spiced lamb with a crunchy quinoa topping for an impressive Middle Eastern-style dish with a difference.

Spiced lamb and herby quinoa crumble

Who said a crumble has to be savoury? This one combines spiced lamb with a crunchy quinoa topping for an impressive Middle Eastern-style dish with a difference.

This dish is best made during September, when fresh borlotti beans are available. You can, of course, use other beans, such as cannellini or flageolet.

Borlotti bean, tomato and spinach soup

This dish is best made during September, when fresh borlotti beans are available. You can, of course, use other beans, such as cannellini or flageolet.

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