This isn't your average banana bread swap. A whole head of broccoli gets blitzed down to a fine crumb, folded through eggs and flour, and baked until it's golden outside with a soft, faintly green crumb inside. Savoury, sturdy, and genuinely good toasted with butter the next morning. Top with seeds for crunch, slice it thick, and call it what it is — a very good use for broccoli that isn't just steamed on the side.
Crispy fennel and onion fritters with a garlicky yoghurt dip and lemon — a fast, veg-forward bite for lunch or snacks.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Cauliflower and chickpeas roast on separate trays so both crisp properly, then fold through turmeric couscous with almonds and herbs.
Rolled lamb shoulder, seared then roasted, sliced over a mint and basil gremolata with garlic, lemon and sumac. Under an hour.
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