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Added 459 days ago. 24 July 2020

Introducing Simi Rezai-Ghassemi, cookery teacher and owner of Simi's Kitchen in Bath. She has created 2 delicious plant-based dishes for our new Summer Kitchen collaboration: a Chickpea & Apricot Stew and a Date Pudding with Coconut & Date Sauce.


Introducing Simi...

She owns Simi's Kitchen cookery school in Bath and is passionate about cooking with plant-based products. Simi was keen to introduce dishes which were familiar, delivered on flavour and nutrition and provided a different perspective to Wiltshire Farm Foods’ nutritional profile. Throughout the process, remaining as authentic as possible to the origins of the dishes was highly important to Simi.

Hear from Simi talking about her delicious dishes in the video below:
Her main is a Chickpea and Apricot Stew, which she describes as 'mellow, comforting, sweet and beautiful to look at'.

A combination of both Simi’s Iranian and Welsh heritage, the stew is a homage to the Welsh dish, Lobscouse, a type of lamb stew and incorporates aromatic spices familiar to Iranian cooking.  Lamb was substituted with chickpeas which lend a robust texture and hearty warmth to the dish.
A firm favourite of Simi’s is sticky toffee pudding. Here though, she has used plant-based ingredients to create a nutritious dessert which is lower in sugar, a Date Pudding with Coconut & Date Sauce. A normal sticky toffee pudding would have a good deal of butter and cream in it, but these have been substituted with soya-based products.

The caramel sauce has no added sugar, just dates, which contain many minerals. The rest of the team were pleasantly surprised by the flavour combination of these plant-based dishes and Simi is delighted with the results.   

Discover Simi's recipes:

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