Savoury cornmeal cake

Posted on Updated on

photo 1

This is a recipe I have been playing with for years and I finalised it recently whilst delivering the Love Food Hate Waste campaign in Roath. I was looking for recipes in my notebook that can help people use their leftovers and what they have in the fridge/freezer. The savoury cake was one our roadshow freebies and was sampled at our last Love Food Haste Waste event on 10 Mach at Cardiff Students’ Union in return for pledges to take action to reduce waste.

It is a delicious recipe that can be adapted to help you use greens and smaller quantities of leftover vegetable. The batter can remain the same and you can be as creative and daring as you like with what flavours you create. You end up with an amazing tasty snack on its own or with some relish or chutney on top and a (gluten-free) substitute to bread which is fantastic with soups or a tin of baked beans.

Cornmeal is a basic ingredient for one of my favourite Greek breads called Bobota. Grated pumpkin and marrow with cornmeal and feta cheese has always been one of my most favourite bakes that my southern Greek Granma Vasiliki used to make for us. And five years ago the lovely Zoe English, of Bird to Market, handed over Nenneh Cherry’s cornbread recipe to me after my excited squeals on tasting it for the first time in my life. So this savoury cake recipe is born from all these influences and is fast becoming one my favourite things to make this spring. I have adapted it to be gluten free – through the use of gluten free plain flour. And with courgette and tomato season approaching and rainbow chard already on the tables at our Farmers’ markets I am very excited for the many versions of the savoury cakes you could be imagining. Enjoy!

 Ingredients (1 Bundt or other round 23-25cm baking tin)

  • 350g Plain flour, preferably gluten free mix
  • 250g Cornmeal (coarse or medium)
  • 4 tsp Baking powder
  • 80g Sugar (caster)
  • 100g Butter melted
  • 2 Eggs
  • 450-480ml Milk
  • 1-2 pinches of salt
  • Some extra butter and flour for lining the baking tin
  • 1 Small bunch fresh basil or other mixed or frozen herbs, including stems (around 30g)
  • 225g Cherry or mini plum tomatoes (up to 300g)
  • 1 Onion
  • 2 medium or 1 large courgette diced OR
  • 1 aubergine diced
  • 1 Medium courgette coarsely grated
  • 150g grated cheese, parmesan and cheddar mixed (or whatever you have available)
  • salt & paper to season

Olive oil for the frying

Preparation (1hr and 15 minutes)

  1. Prepare your vegetable mixture first to allow enough time to cool.
  2. Fry the sliced onion with a pinch of salt, cover and let to nearly caramelise whilst you prepare the rest.
  3. Dice the courgettes or aubergine and halve the cherry or plum tomatoes.
  4. Add the courgette or aubergine with another pinch of salt and fry for 5 minutes.
  5. Add the tomatoes and basil, stir and cover until all ingredients soften- for around 5 minutes.
  6. Taste and season with salt and pepper if needed. Remove from heat to cool down.
  7. Grate the last courgette and the cheese.
  8. Mix the flour, cornmeal and baking powder.
  9. Add the rest of the dough ingredients and mix well so that there are no lumps.
  10. Add your fried ingredients, raw courgette and cheese.
  11. Pour into a lined baking tin and bake on 180 Celsius for 40-50 minutes or until a skewer comes out clean.

Lia’s Tips:

  • The batter should be moist but not too runny. You can add 450ml of the milk first and see if you need to add more after you add the tomatoes and vegetable.
  • You can use spinach and other greens such as Kale. Feel free to experiment with various herbs ad ingredients. Use what you have in the fridge and for inspiration on flavours look up focaccia recipes.
  • This is a great recipe for using those herbs that you have in the freezer or the ones that are about to go off in the fridge!
  • For a bread tin and smaller quantity of the cake halve the recipe ingredient.
  • The cake rises quite a lot and it keeps well in the fridge for about a week.

Pancake heaven

Posted on

Lia Moutselou:

Another pancake idea for today’s celebration. This one is more adventurous but so delicious. I also swear by the pancake mixture recipe in this entry. Never fails me. Enjoy!

Originally posted on Lia's Kitchen:

Shrove Tuesday is now gone but I’d like to think that pancakes can return to Lia’s kitchen before the next one in 2014.

Pancakes don’t always have to be overindulgent naughty treats. Not that there’s anything wrong with that.

I hope this post becomes a quick and easy pancake recipe reference and an inspiration for an alternative savoury filling.

This recipe was given to me by Dan Green who, hat’s off to him, makes the best pancakes I have ever had-he flips them and all that! I just followed his instructions to make the batter, made a filling with what we had in the fridge and watched him put the pancakes together skilfully for us.

Aubergine and fenugreek pancake filling ingredients

1 small aubergine, cubed in 2cm pieces
Half an onion finely chopped
Half a tin of chopped tomatoes
Pinch of cinnamon powder
3-4 handful fresh fenugreek leaves roughly chopped

View original 261 more words

Egg and Banana Pancakes

Posted on Updated on

egg and banana pancake

Pancake day is one of my favourite food calendar highlights. Spelt flour or buckwheat flour pancakes are on the top of my list. For your savoury pancakes nothing can beat a good galette bretonne with some melted butter in the mixture. As for fillings spinach, ricotta and sundried tomato and good quality cheddar and ham are two I always choose. And for my sweet tooth I can’t find two more satisfying than a chocolate spread and banana filling or a simple drizzle of maple syrup with cinnamon and crushed walnuts.

But today I am suggesting you try a different kind of pancake, without flour and one that can use those over ripened, even black bananas which you squashed forgotten at the bottom of your fruit bowl.

Egg and banana pancakes, as sung by Jack Johnson the troubadour of the surf, are a fantastic breakfast but can make a great gluten free alternative for pancake day. And all of our Love Food Hate Waste cooking workshop participants, who learned how to make those on 7 February, will tell you they are simple and quick to make. So don’t hesitate to give them a go.


  • 1 mashed overripe banana(large)
  • 2 eggs
  • ½ tablespoon baking powder
  • ½ teaspoon cinnamon
  • 1-2 Tablespoon flax/lineseed ground (optional)
  • 2 Tablespoons peanut or almond butter (optional)
  • Pinch of salt
  • Olive oil/butter/or coconut oil.


  1. Mash the banana well.
  2. Mix with the beaten eggs.
  3. Sprinkle the baking powder, cinnamon and salt and mix well.
  4. If you are adding ground seeds and peanut butter do this last and mix well.
  5. Alternative just throw everything in a mixer/blender and mix well.
  6. Add 1-2 tablespoons of the mixture to a slightly oiled pan.
  7. Cook on very low heat for up to a minute or until the edges seem set and the middle seems almost set.
  8. Flip with a spatula and cook for another 30 seconds max.
  9. Serve with crispy bacon and maple syrup, or fruit, yoghurt and honey.

Tips: You can add chopped or mashed fruit in the pancakes. The ground seeds or the peanut butter can help bind the mixture. Don’t worry if the mixture seems too runny. Just cook the pancake at a lower temperature until the edges of the pancake seem set and the middle almost set. You can prepare the mixture the night before and leave in your fridge ready for breakfast.

The savvy soup called Ribollita

Posted on Updated on


Have you ever looked at vegetable leftovers in your fridge or the seasonal mix in your vegetable boxes and thought: ‘What could I make with this?’. Have you every thrown away cooked vegetable leftovers? If yes this soup is for you. If not the soup is still for you so try it anyway.

In the past month I have been working with Green City Events to deliver the Love Food Hate Waste Cities Campaign in Cardiff through Roath based roadshows and cooking workshops. In this process I have been developing and revisiting recipes that can help people be savvy and healthy.

The lovely soups of Ribollita and Minestrone were my natural first choices because they are very easy to make and they can have as many variations as the people who make them.

Ribollita literally means reboiled in Italian. It is a Tuscan soup that uses leftover cooked vegetable and is eaten with stale toasted or grilled bread. You can make Ribollita with any seasonal vegetable at our disposal but the dominant ingredient should be a mix of greens and you should include some kind of cooked bean.

My Ribollita soup can be easily turned to a Minestrone with the addition of more stock or water and pasta or quinoa. This is a great solution if you have less vegetable or more visitors to feed.

On 7 February 2015 at our first Love Food Hate Waste cooking workshop participants prepared four different versions of Ribollita and Minestrone types of soup using different herbs to flavour it, different grains or pasta and mix of vegetables at their disposal. Why not love food and your leftover vegetable too by trying our soup?


  • 1 onion, chopped
  • 1 celery stick
    300 mixed greens
  • 150-200 g left over root vegetable/squash or potato
  • 2 carrots (around 160g)
  • 4 Garlic cloves
  • ½-1 tin chopped tomatoes Or a couple of ripe tomatoes chopped
  • 1 can beans drained and washed
  • (280g) 50g rice/quinoa Or 100g pasta 2lt stock or boiling water
  • Herbs of your choice such as: 10-15 leaves of basil 1 teaspoon oregano Or 2 teaspoons thyme 3 bay leaves Salt & Pepper
  • Pecorino or parmesan cheese garnish (optional)


  1. Wash and chop all your vegetable and greens.
  2. Sauté the onion with a pinch of salt until translucent.
  3. Add the garlic and herbs and sauté for a few minutes.
  4. Add the chopped tomatoes and sauté for another few minutes.
  5. Add the root vegetable or potatoes and carrot and stir fry for a bit.
  6. Add the stock and simmer for ten minutes.
  7. Add the beans, greens and pasta and simmer for another 10 minutes.
  8. If you are using quinoa and rice add at the same time as the stock.
  9. Seasons with salt and pepper.

Lia’s Tips: the authentic ribollita uses recooked vegetable which you can add towards the end of the soup. Sage and parsley are another great combination of herbs for this soup. Kale, Cavolo Nero, flower sprouts, brussels sprouts, broccoli stalks and spring greens are some of the delicious leafs that you can add to your soup.


Pop pop pop goes 2014

Posted on Updated on

The last 2014 Lia’s Kitchen pop-up dinner took place on the last full moon of the year . On Sunday afternoon I ‘sat’ tired amongst boxes and paperwork reflecting on the two pop up dinners we completed this weekend. What a success!

Accounted for are a broken box (it happens), a broken gazebo (don’t ask), at least 30 to-S and fro-S between the shed , the living room and the car, hours of cooking , sorting , cleaning, thinking. And also one proud me and endless moments of contentment.

I begun and ended this year’s pop-up dinners at Penylan Pantry a deli/café that has livened up and brightened our area.  I have thrown five pop up dinners since May 2014 all exploring foods, cultures and recipe combinations that I love. It’s been quite the journey, fulfilling and always full of surprises.

The next immediate thing on the cards for me is slightly different in that it will involve educational waste awareness workshops to help people reduce their food waste. I will be working with two social venturers I respect a lot. I am very excited and proud I will be using my free time towards such a venture.

As for the future…it holds surprises that I cannot predict but I am sure there will be congregations as beautiful and warm as those of the last two days. So watch this space ! Get in touch! Don’t be a stranger!

Thanks to all who have joined our table and made these pop up dinners so wonderful. It’s the people who appreciate what’s offered to them and enjoy each other that create this wonderful atmosphere that seeps into our life and fuels Lia’s Kitchen.  

Thank you old and new friends who help make Lia’s Kitchen happen through your hard work -you know who you are. 

Happy birthday to the Penylan Pantry who is one today. Mel and Jo well done you are stars and thanks for hosting Lia’s Kitchen events.

Photos by Jo, Penylan Pantry, Dean Doyle, Lia’s Kitchen and Dan Green.


Chilli con Carne with Galo Pinto

Posted on Updated on

My ultimate Mexican Chilli con Carne uses diced beef and spicy pork sausage cooked in a mole sauce with strong accents of chocolate, honey and chili. I serve this stew with Galo Pinto, a Nicaraguan pilaf, flavoured with ground clove. Set aside a couple of hours to prepare this recipe. This dish is recommended for large dinner parties. It is a real treat for the carnivores with deep chocolate and beef flavours that go wonderfully well with a slightly chilled LINI 910 Labrusca Rosso Reggiano D.O.C or LINI 910 In Correggio Lambrusco Scuro Emilia I.G.T. The wines highlight the sweet accents and spice complexity of this dish. They are a refreshing wine alternative to beers usually consumed with Chilli con Carne dishes.

This recipe has been develop as part of the on-going collaboration with Kilgarriff and Kahan and has been featured in the Wales Online Weekend Magazine and Wales Online.


Feeds 6-8

  • 800g diced beef
  • 200g Salsicce picante or other spicy pork sausage diced
  • 2 teaspoons smoked paprika
  • OR
  • 200g Chorizo sausage diced
  • 1 large onion finely chopped
  • 2 bay leaves
  • 1 tablespoons oregano
  • 1 tablespoons cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cayenne pepper
  • 2-3 chilli peppers finely chopped
  • 1 can chopped tomatoes (400g)
  • 1 can kidney beans (400g)
  • 50g dark chocolate, at least 70% cocoa
  • 1 tablespoon honey
  • 300ml red cooking wine
  • 150-200ml stock
  • 2 star anise flowers
  • 1 small bunch of fresh coriander
  • Olive oil to fry
  • Salt to season
  • 1.5 cup long grain rice
  • 1 medium onion finely chopped
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 cups stock
  • Olive oil
  • Salt to season



  1. Dice the sausage and beef in small chunks (5cm).
  2. Heat enough oil to coat a deep pot and stir fry the beef and sausage with a pinch of salt for 5-10min.
  3. If using the spice sausage add the smoked paprika at this stage.
  4. Add the onion and bay leaves and stir fry for a couple of minutes.
  5. Add the chilli peppers, cumin, coriander and cayenne and stir fry for at least five minutes to release aromas.
  6. Add the tomatoes, beans and oregano and stir well.
  7. When the tomato stars bubbling add the wine, stock and star anise.
  8. When this come to a gentle boil at medium heat stir in the honey and crumble the chocolate.
  9. Stir well to makes sure they dissolve in the sauce.
  10. Simmer on low heat for 1.5 hours or more until the meat is soft and melts in your mouth.
  11. Add the chopped coriander at the end of the cooking process.
  12. In a medium pot sauté the onion in 2 tablespoons of olive oil with pinch of salt and the cloves until translucent.
  13. Stir in the rice and mix well to ensure all grains are coated with the clove and oil.
  14. Add the thin stock and simmer for 15-20 minutes or until cooked but not sticky.
  15. Season to taste.
  16. Serve with a dollop of Greek Yoghurt and slices of avocado.


Posted on Updated on

A Greek childhood favourite turned into a gourmet adult desert. 

This could become your all time favourite doughnut. This dish was the dessert at our first World Café night held at Penylan Pantry in May 2014.  This event found us collaborating with Kilgarriff and Kahan wine importers to pair their delicious Lambrusco and Prosecco wines with the four courses of our dining event.

Kilgarriff and Kahan’s Riva De Milan Valdobbiandene Millesimato Prosecco pairs wonderfully with these delicious doughnut balls soaked in honey syrup and fragranced with fresh orange rind.  It is an unforgettable taste combination. You can find Kilgarriff and Kahan wines at the Bottle Shops, on 4 Penylan Road, Roath,CF243PF and Old Masonic Buildings, Penarth, Cardiff, CF64 3EE.


Makes 16 doughnuts

  • 250g all-purpose flour
  • 10g fresh yeast
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¾- 1 small glass tepid water (half boiled/half cold)
  • Sunflower oil
    1 cup boiling hot water
  • ½ cup honey
  • ½ cup sugar

Orange rind and cinnamon for serving


1.5 hours including proofing time

  1. Sift flour in bowl and add the salt and sugar
  2. Dissolve the yeast in the tepid water
  3. Make a well in the flour, pour the yeast water and mix well into a smooth mixture
  4. Cover the bowl with cling film
  5. Let the mixture ferment for one hour
  6. Preheat a deep frying pot with about a litre of sunflower oil
  7. In the meantime prepare the syrup by dissolving the sugar and honey in the boiling water and simmer for ten minutes
  8. Take a tablespoon of dough and place the dough mixture in the palm of your hand
  9. Squeeze your hand into a fist over the frying pot so that a ball of dough goes into the hot oil
  10. The dough ball will expand as soon as it makes contact with the hot oil
  11. Fry for five to seven minutes, in medium heat, making sure you turn the doughnut so that it get golden
  12. Take out in with a sieve ladle and place immediately in the syrup for five minutes
  13. Serve with orange rind and a dusting of cinnamon

Eggs in red sauce-Shakshuka and Strapatsada

Posted on Updated on


Whether you call them huevos rancheros, shakshuka, menemen or,the very familiar to me, strapatsada, eggs in aromatic red tomato sauce are a popular breakfast and meal across the world. The basic principle is to precook a red sauce, most usually with fresh tomatoes, and then to either poach or scramble the eggs in it.

I have grown up with the Greek strapatsada as a summer dish or an easy dinner, in fact it is one of the first meals I ever cooked. Whilst strapatsada uses subtle flavours such as green peppers, pepper, basil or parsley and scrambles the eggs with feta cheese, shakshuka gains its distinctive flavour from spices such as (at least) cumin and turmeric, and requires that you poach the eggs towards the end of the cooking process.

You can play with this dish endlessly. Add chilli and serve with avocado for a Mexican twist, or use sumac for the scrambled Turkish menemen version.   But today I am sharing a version of the dish, closest to shakshuka,  which has allowed my Lia’s Kitchen recipe to reach new heights of flavour through the addition of honey mustard and fennel seeds. At the end of this blog entry, in my regular tips section, I give you instructions for a strapatsada  in the hope that this will satisfy your Greek cuisine cravings.


Feeds 4 (two eggs each)

  • 4 eggs
  • 1 medium onion finely chopped
  • 300g cherry tomatoes halved or 1 tin of chopped tomatoes
  • 2 fresh bay leaves or one dry
  • 1/2 t turmeric
  • 1 t cumin seers
  • 1/4 t fennel seeds
  • 1/2 t dried thyme
  • 1 bay leaf
  • 1 T (honey) mustard
  • 1 t sugar
  • 1T finely chopped coriander
  • Salt and pepper
  • Olive oil


30 minutes chopping and cooking

  1. Pick a pan wide enough to fit your four eggs when you poach them on top of the sauce.
  2. Sauté  the onion in a couple of tablespoons of oil with a couple of tablespoons of salt and all the spices  until translucent.
  3. Add the mustard and stir fry for a couple more minutes to release all the aromas. Add the tomatoes, another pinch of salt, the sugar.
  4. Stir, cover and cook on low heat for 10-15 minutes or until the juices are almost dry (more time needed for a tin of tomatoes). Break the four eggs carefully on top of the sauce.
  5. Lower the heat, cover and cook for 5 minutes or until the top of the eggs steam cooks to a light white.
  6. Sprinkle with the chopped coriander.
  7. Remove the eggs from heat immediately after you cook to stop the eggs from going firm or serve immediately.

Lia’s Tips:

  • It’s not the end of the world if the eggs go firm but this dish is most wonderful with runny poached eggs.
  • The more eggs you poach the wider your cooking pot should be.
  • Serve on sourdough bread. You will not forget me once you have tried this!
  • For a stapatsada include half or one green pepper and fry with the onions; don’t use any of the herbs or spices above, just salt and black pepper, and use parsley or basil to flavour the sauce  (basil is traditionally used in some of the Greek islands); once the sauce is cooked scramble the eggs in, remove from heat when the are cooked and add crumbled feta cheese (about 100g) to finish

Mushroom and tarragon tagliatelle

Posted on Updated on

This the first recipe developed for Kilgariff and Kahan’s blog in the process of our ongoing collaboration to pair their wonderful Lambrusco wines to food. I love these easy-to-drink and approachable wines-their versatility opens up so many opportunities. To find out more about these wines, Kilgariff and Kahan’s events and to follow their Blog,where more of my recipes will appear, go to: http://www.kilgarriffandkahan.co.uk

The first time I tasted Kilgarriff & Kahan’s Lini 910 Labrusca Bianco, its citrus notes immediately evoked the flavours of tarragon, garlic and mushroom as a dish match. The next day I put together this simple, quick but extremely tasty recipe that has become one of Lia’s Kitchen favourite pasta dishes this year.

Wild mushrooms make this dish even more special. With oyster mushroom season starting in September, this luxury ingredient can be a surprisingly affordable addition to your autumn menu.


Feeds 4 to 6 people

500g chestnut, oyster or wild mushrooms, thickly sliced

500g tagliatelle

4 garlic cloves, finely chopped

3-4 tablespoon dried tarragon

100g grated Parmigiano Reggiano, or Bookhams Twineham Grange (vegetarian)

4 tablespoons olive oil

2 tablespoon salted butter

Salt and freshly ground pepper


Chop the mushrooms thickly. Peel and chop the garlic. Set aside.

Heat the olive oil and fry the mushrooms for a few minutes adding 2-3 generous pinches of salt.

Add half the tarragon at the same time and stir well so the heat releases its flavours.

Add the garlic a few minutes into your cooking (to avoid burning it) and stir well, on medium heat.

When the mushrooms look close to being cooked (5-10minutes) add the rest of the tarragon.

Boil the tagliatelle, adding a pinch of salt and a drop of olive oil, until you have pasta al dente.

Drain the pasta and add to the mushroom mixture whilst the pan is still on the hob. Stir well.

Remove from hob, add the grated parmesan and a generous amount of freshly grated pepper.

Pour yourself a glass of Lini Bianco and take a sip after the first bite of your pasta. Divine!

IMG_6699 IMG_7067

Carrot and chickpea tagine with lemon couscous

Posted on Updated on

Carrot and chickpea tagine with lemon couscous

A dish served at Somersault festival from an outdoor Lia’s Kitchen.

Moroccan is one of those cuisines that combine sweetness, tanginess and aromas beautifully, transforming even the most basic of ingredients into deliciously opulent dishes.

This carrot and chickpea tagine is an ideal dish for outdoor cooking for the masses and can be executed easily in the most basic of outdoor kitchens, as we found out at Somersault festival at the end of July. The non-dairy ingredients not only make it light and healthy but also more suitable for camping and outdoor kitchens without refrigeration.

What makes this dish, apart from the toasting of its aromatic spice mix, is the combination of ginger and onion which are sautéed at the first step of the dish. This pairing is not unique to Moroccan cuisine and I first came across it in Cambodia and then Kerala, where it seems to be the base for so many of the dry dishes that accompany family meals every day.

The accompanying lemon couscous is easy and quick to make. Its tanginess pairs well with the sweet spiciness of the tagine. In shortage of preserved lemons last month I used lemon and lime peel and much of their juice to flavour the couscous.



(Feeds 4-5)

For Tagine

1 onion

4 garlic cloves

1 T grated fresh ginger

¾ t ground cinnamon

½ t ground black pepper

½ t cayenne pepper

¼ t ground cumin

¼ t Ras-el-Hanout or couscous spice mixture

A pinch of smoked paprika

Handful of fresh coriander chopped

5 carrots thickly chopped –whole- (400g)

5 cups precooked chickpeas, drained and washed

2 T honey

Olive oil for frying

Salt for seasoning

1 T lemon or lime juice (optional)


For Cous Cous

4 T turmeric

Peel of half a lemon

2 T lemon juice and up to half a lemon

3 garlic cloves (mashed or finely chopped)

1.5 cup couscous

¼ cup or a handful of chopped coriander

Salt and pepper to season



(One hour preparation and cooking time)

Fry the finely chopped onion and grated ginger (and a pinch of salt) in a little olive oil for a couple minutes.

Add the spices and fry for a bit more until translucent.

Add the garlic and fry for a minute or two at low heat -make sure it does not burn.

Add the carrots and stir fry until well coated with the spices.

Add the drained chickpeas and the lemon juice and a few pinches of salt.

Add a bit of warm water (just enough for the ingredients not to stick to the pan).

At the same time add the honey and some more olive oil.

Stir well, cover and simmer on low heat until the carrots are soft but still have a bite (usually twenty minutes).

At the end of the process add the fresh and finely chopped coriander and mix.

Whilst the tagine is cooking boil one and a half cup of water.

Add some olive oil to a hot frying pan and fry the lemon peel and the turmeric.

Add the garlic and some salt and lightly fry but avoid burning.

Add the boiling water, season, mix and then stir in the couscous.

Take off the heat and cover until the couscous rises and doubles in size.

Add the fresh coriander when the couscous is ready.

Try and season to taste.


Lia’s Tips:

For the tagine use a wide and deep frying pan, preferably twenty centimetres. This allows the liquid to evaporate more evenly and quicker speeding up your cooking time. It also means you don’t need as much liquid to cook the carrots.

At the end of the cooking time there will be no sauce for this tagine but the dish should not be really dry. The honey and the added liquid should have formed a thin syrup that keeps the dish moist. If you run out of liquid as the carrots boil make sure you add enough to achieve this.

The dish is vegan but of course there is nothing stopping you from adding a couple of dollops of Greek-style yoghurt or some feta.

You can replace the fresh coriander with a tablespoon of dry coriander in the couscous if you would like.