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This simple vegetarian curry makes for brilliant warming passage food – and is flexible enough to soak up any “leftover” veggies from the fridge. Although there’s no reason that you couldn’t throw some chicken in too, the veggie version is pretty quick to cook making it a regular on Amelie Rose’s menu plans. We normally pair it up with some mini naan’s and Amelie Rose’s Idiot Proof Rice but it could equally well serve as a veggie side to a meaty curry or a dahl if you want to push the boat out.read more
One of the first recipes that we tried out when we started to introduce more plant-based meals to Amelie Rose’s galley, this fabulous vegetarian bolognaise sauce has become a firm favourite with all our crews. Easily upgradable to fully vegan with the replacement of the cheese and cream with plant-based options it has a real depth of flavour and is surprisingly quick to knock up.read more
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