Your KitchenPause · 15/10/2026

Baked Pasta with Chickpeas and Almonds

Short pasta baked with chickpeas and tomato sauce, topped with browned tempeh and a crunchy almond and nutritional yeast mixture.

Turkey legs roasted with garlic, rosemary, and thyme, basted with white wine and stock. Serves 4.

A homemade cake with grated carrot, ground almonds and lemon zest, baked until the centre is cooked through.

Mozambican cowpea fritters with garlic and salt: soak the beans, blend them into a paste, then fry until golden.

Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.

A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.

Nepali rice rings, lightly sweet and spiced, fried until golden.

Coconut milk and pandan rice served with sambal, dried anchovies, roasted peanuts, boiled eggs, and cucumber.

Small fried pastries with thin dough, filled with white fish, onion, garlic, and herbs. This version makes about two dozen.

Steamed sticky rice with lotus seeds, a simple variety of Vietnamese xôi.