Corn Chowder

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This simple, warming chowder is just what you need when the autumnal feels start creeping in. Birdseye chillies, cayenne and black pepper all give it a kick. It has a creamy, salty flavour from the stock, nutritional yeast and salt. The seasonal, root vegetables have plenty of time to absorb the flavours of the seasoning.

It’s also great on a budget and is freezable. It works great alongside cornbread or crusty tiger bread…

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Advieh Lettuce Bowls

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This is a relatively simple, iranian-inspired vegan dish I have adapted for disability-friendly cooking. The rose petals add fragrant flavour and the Advieh works exceptionally well with aubergine because it absorbs so beautifully. 

The attention to detail, the slow steaming of rice to infuse with the sweet, delicate spices really come through and the sour flavours all make Iranian cuisine special. Ingredients I can’t get enough of, such as pistachios, pomegranate, oranges and mint are native to Iran and the country has a long agricultural history.

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