Vendors in the streets of Athens were selling hot pea soup five hundred years before Christ. This version is rustic as there’s no blending involved, the pea texture remains along
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By Joel Mielle

This recipe roasts the pumpkin and garlic first to bring out the intense flavours and caramelisation.A popular soup in US for thanksgiving. It is said that it was once the
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By Joel Mielle

The sweet potato is underrated as it’s so tasty and equally a super healthy food, we all need to eat more of them. They help protect against ageing, give you
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By Joel Mielle

A rustic deliciously crisp salad made from fresh ingredients with feta cheese and kalamata olives. A very traditional Greek dish, this version has the addition of green bell pepper and
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By Joel Mielle

Who says you can’t make friends with salad? This salad has charred asparagus, toasted walnuts, cherry tomatoes and feta cheese. Bound with an olive oil Balsamic dressing makes this healthy
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By Joel Mielle

Salade lyonnaise is traditionally made with bitter curly leaf lettuce and a poached egg. It’s a dish very similar to the ever famous Caesar Salad. My version is a twist
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By Joel Mielle

This recipe brings a simple vegetable into amazingness. It’s not only a great side dish, it can be a meal on its own. Made with chicken or vegetable stock if
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By Joel Mielle

We all know how healthy sweet potatoes are with their high content of beta-carotene and vitamins, all the good stuff that helps keep you young. Originally from South America, they
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By Joel Mielle

White button mushrooms are cultivated and a common mushroom. This recipe can also be made with the Portobella mushroom which is the (larger & darker) mature version of the white
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By Joel Mielle

Roasting gives you maximum flavour and it’s so easy. A great side dish with roasts and more.

By Joel Mielle

White button mushrooms, cooked over high heat in butter, a great side dish for any main meal.

By Joel Mielle

The most important meal of the day supposedly is breakfast, unfortunately cereal these days are so over processed with additives that they are no longer good for you. Oats on
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By Joel Mielle