Time to jazz up your carrot side dish. The harissa paste gives a little kick of spice that is balanced out nicely by the tartness of the pomegranate molasses. This recipe is easily made vegan, and is also gluten-free, easy to make and comes together in 40 minutes.
Read MoreThis is the third and final recipe from my collaboration with chef Stuart Kirton from VDG Salumi so you know it will be good.
Read MoreThis recipe is big on flavour and freshness. It’s gluten free, vegan and 100% satisfying.
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