These baked cinnamon and allspice tomatoes are one of the easiest eats to make in full on tomato season.
This Indian egg curry recipe is all the good things. It is easy, it is simple, it is creamy and coconuty, it is made from pantry staples and it tastes much, much better a couple of hours after it has been cooked.
In my mind, wild garlic is one of the BEST things about spring. Which means that I can indulge in treats like wild garlic pesto and the newest addition to my repertoire aka these gorgeous baked wild garlic falafels.
If Sierra Leoneans did hot cross buns, these tropical hot cross buns, aka mango and coconut hot cross buns, would be the ones we would make.
I think I told you before how much we eat pancakes in this house right? But incase you missed it – we eat them A LOT. So I am always looking for ways to jazz up our pancakes. Enter these semolina pancakes topped with maple and nutmeg roasted plantain. A fusion of Moroccan and Sierra Leonean cuisines.
This Homemade Italian Pizza Dough recipe will make enough dough for 8 lovely thin crust pizzas. Make a pizza or two now and save the rest for later.
This Beetroot Relish also doubles up as Beetroot Jam and is the perfect to make when you have a glut of beetroot. It is vegan and gluten-free too.
Hearty and comforting and full of lovely warming spices, this tomato rice can be eaten almost straight out of the pot.
This Jamaican vegetable soup is bursting with the well know Jamaican flavours of rice and peas, sweet potato, fresh thyme, allspice, peppers and chilli.
Fancy a beetroot falafel or two?