CallMeIshbel | Plant-based cooking and travelling

Pink Pickled Turnips

1 month ago by ishbel

My impulse purchases are often plants or a packet of seeds, especially ones that I've never eaten. Consequently, I don't always have a plan or know how to best prepare an "unfamiliar" vegetable that I have grown. Even worse, I can also be a bit overzealous wit...

Layered Baked Butterkin

1 month ago by ishbel

Think dauphinoise or layered tray bake, but fancied up a bit. Layers of kumara, potato and sauce soubise, baked inside a butterkin. Top it with a crown of thinly sliced potatoes and this humble dish dinner becomes party worthy. While purple potatoes or kumara ...

Winter Garden Soup

2 months ago by ishbel

We feel incredibly lucky to be able to have enough space to have a vegetable garden. Nothing goes to waste from our garden, at least we try our hardest to avoid it. Winter garden soup is a particularly good recipe for this. You also don't need a lot of any ...

Pineapple Upside-Down Cake with Rum Caramel

2 months ago by ishbel

I love to entertain dinner guests - I find it gives me the inspiration to try new recipes and new ideas. This is especially true of desserts; we don't eat dessert regularly as a family, but when we entertain I don't want to repeat what I did previously (maybe...

Tomato and Basil Salad

4 months ago by ishbel

There are times when simplicity is the perfect way to hero a vegetable. Tomatoes have always been my favourite vegetable (yes I know, actually fruit). This season we choose to try a selection of seeds from the Heritage Food Crops Research Trust, the result is ...

How to make Plant-based Yoghurt

4 months ago by ishbel

I would have started making plant-based yoghurt much sooner, if I'd known how easy it is. The secret is in selecting a coconut cream that contains mainly coconut. You might think they all do, however you need to examine the ingredients on the label to be sure;...

Tabbouleh Stuffed Peppers

4 months ago by ishbel

Taking inspiration from the incredibly flavour-packed world of Middle Eastern food, my Tabbouleh stuffed peppers with a drizzle of sumac lemon dressing creates a delicious colourful side dish. It’s sweet and nutty with loads of herbs. Tabbouleh, traditi...

Autumn Foragers Granola

5 months ago by ishbel

On days we are all at home together I like to cook something special for breakfast. Eggy(less) Bread and Tofu Scramble are particular family favourites. But with lockdown, we are all here 24/7, apart from when we leave home for exercise. My Autumn Foragers Gra...

Nasturtium Caper, Olive & Chilli Peperonata

5 months ago by ishbel

This rustic southern Italian dish uses sweet peppers as its central ingredient, it varies tremendously by region, seasonality and personal (family) tastes. Like many Italian dishes, it's traditionally plant-based. Nasturtium Caper, Olive & Chilli Peperona...

How to make Nasturtium Capers

5 months ago by ishbel

Learning how to make nasturtium capers is easy, don't be put off by the timeline, it's only a few minutes a day and totally worth the effort. You can use the simple vinegar pickle below or stick to your personal favour If it wasn't for the current Level 4 L...