Almond meal muffins
Amok fish curry
Apple and celeriac soup
Arakas, pea/Carrot/potato Greek stew (Ladero)
Aubergines with king prawns
Aubergine Bake , vegetarian
Banana and carrot cake, wastenot recipes
Banana pancakes, flourless
Basic tomato sauce
Beetroot Dip, with feta and yoghurt
Brussel sprouts, smoked paprika
Brussel sprouts ginger stir fry
Cambodian Amok fish Curry
Carrot and Cumin Soup
Cauliflower soup with pearl las (Welsh blue cheese)
Celeriac or parsnip oven chips
Celeriac and apple soup
Celeriac raw salad with yoghurt remoulade
Chilli con carne with Galo Pinto rice
Chocolate log raw ‘cake’ with leftover chocolate
Chutney, spiced onion
Courgette and aubergine cornmeal savoury cake
Carrot and leek roast vegetable with Dukkah
Chestnut stuffing, for goose or other roast
Chickpea and curly kale curry
Chicken Giouvetsi with preserved lemons
Christmas dinner: step by step
Coconut milk and fish stew (Indian/Keralan)
Dukkah condiment
Deep fried doughnuts in honey syrup, loukoumades
Easter chocolate raw leftover cake
Egg and banana pancakes, flourless
Eggs, shakshuka and strapatsada recipes
Fava, Greek yellow split peas
Fennel sauce, for pork or ham
Frittata, Kuku a persian recipe
Giouvetsi with chicken in preserved lemons
Giouvetsi with goat or lamb
Gniocchi di sweet patata
Goat and Lamb giouvetsi roasts
Hannah’s (and Jamie Oliver’s) chocolate and pear tart
Ham with fennel
How to cook with Orzo pasta
Jerusalem Artichoke or parsnip maple roasties
Kale and chickpea curry
Kale Spaghetti
Kuku the Persian Frittata
Leek and spinach pie
Lemons, preserved
Lemon polenta cake with rosemary syrup
Loukoumades, honey syrup deep fried doughnut
#Mexican Biscuits
Meatballs, Sudanese recipe with yoghurt & tomato sauce
Moorish Mint sauce
Mushroom and tarragon tagliatelle
Olive and red chard pie
Omelette with potato flour
Onion Chutney
Orzo pasta recipes and ideas
Parsnip or celeriac oven chips
Parsnip or jerusalem artichoke maple roasties
Pie 1: leek and spinach
Pie 2: olive and chard
Pie 3: caramelised onion, leek and spinach pie
Pear relish
Polenta cake with lemon and rosemary syrup
Pomlette
Portabella mushrooms filled with lentils and beans
Preserved lemons
Pumpkin and mushroom savoury cake
Pumpkin stir fry with olives and sun-dried tomatoes
Pumpkin pie with sage and wild mushroom
Preserved Lemons
Quiche: colourful festive recipe
Recipe for destruction, because failed politics also have bad ingredients and poisoning consequences.
Remoulade with yoghurt , and celeriac raw salad
Ribollita soup
Roast pork shoulder and sauce
Roast lamb or goat giouvetsi
Roast potatoes
Root vegetable mash, orange and cumin
Savoury cake 1 – courgette and aubergine with basil
Savoury cake 2 – pumpkin, mushroom and sage
Scrambu, scrambled tofu
Shakshuka eggs and Strapatsada eggs
Skordalia, Wasteless bread & walnut dip
Soda bread
Soup of pearl, with cauliflower and blue pearl las cheese
Soup, Ribollita with mixed winter vegetable
Smoked Haddock Salad
Spicy sausage heart warmer or Spetzofai
Sweet potato Gniocchi
Sweet potato with red quinoa
Tofu scramble, Scrambu
Tomato and carrot pasta sauce
Tourlou, Greek mixed vegetable stew
Lia's Kitchen 
October 21, 2013 at 8:04 pm
Skeftomai ti na mageirepso avrio…..
November 9, 2016 at 4:47 pm
I had your gorgeous tempura veg and skordalia at Blas for made in roath. I would really love that recipe in your index. Xx
November 11, 2016 at 8:14 pm
Hi Emma you can see my skordalia recipe here http://www.thebiglunchers.com/wp-content/uploads/2016/06/The-Big-Lunch-Zero-Waste-Recipe.pdf
Don’t forget to let me know how it came out. And if you have any photos tag @liaskitchen on fcbk and twitter
November 11, 2016 at 8:16 pm
As for the tempura –
I don’t have a detailed recipe but I’d say you should flavour the flour with some herbs such as oregano , paprika and salt before adding fizzy water slowly and gradually to make a thick batter that thickly coats the back of a spoon. Perhaps add a half a teaspoon on baking powder too x
November 12, 2016 at 1:00 pm
That’s amazing. Thank you! I’ll let you know how it turns out x