Vegan Paella with GiNiT Dill

Serves 3 – 4, as a main meal


2 Tbsp coconut oil for frying – neutral taste (more oil may be required)

1 large onion, quartered and sliced

2 cloves garlic, minced

1 leek, finely sliced

1 medium zucchini / courgette / baby marrow, halved lengthwise and sliced

1/2 medium red bell pepper, deseeded and thinly sliced

1 medium carrot, peeled and thinly sliced

200g short grain rice – if available use the traditional Bomba / Valencia Rice, however Arborio rice used for risotto, works well

2 medium tomatoes, cut into large chunks

1 can whole kernel corn, drained

3/4 tsp turmeric powder

1 cup of broccoli, cut into small sprigs

1 litre vegetable broth / stock (plus up to 250ml extra, if more liquid is required to prevent burning while rice cooks)

1½ Tbsp GiNiT Dill

PLUS 1/2 Tbsp GiNiT Dill as as finishing spice, to adjust seasoning at the end of cooking

1 lemon, cut into wedges for serving

To Cook:

In a large deep frying pan or paella pan, melt the oil over a medium high heat. Add the onion and leek, fry until leek starts to wilt – stir to prevent burning. Add garlic, bell pepper, carrot and baby marrow and fry until golden.  Add dry rice (and additional oil, if needed) and fry, stirring until the rice becomes translucent. Add the tomatoes, corn and turmeric, combine well. Add broth / stock and bring to the boil for +-5 minutes. Turn down the heat to simmer, add the broccoli and 1 1/2 Tbsp GiNiT Dill. Mix well and simmer until the rice is tender and the liquid has nearly all been absorbed. Turn off heat and adjust the seasoning with additional 1/2 Tbsp GiNiT Dill.

Serve with lemon wedges.

Serving suggestion:

We served this tasty, and very filling, Vegan Paella with GiNiT Dill as a vegan main with a squeeze of lemon and some chopped pistachio nuts for crunch.  To add more “seafood” taste, the addition of some seaweed /nori would not be amiss.  Or alternately, add seafood or fish and create a more traditional paella.

Crockery supplied by: Bomkisi

GiNiT Dill Sesame Crust Fish Cakes

Makes: 4 large or 6 medium fish cakes


1 large potato, cooked in salty water

1 spring onion, finely sliced

150g pre-cooked fish (baked & sprinkled with GiNiT Dill)

2 tsp GiNiT Dill

2 Tbsp all purpose flour

black and white sesame seeds to crust

Oil for frying


Mash the warm cooked potato. Flake the cooked fish and combine with potato.

Finely slice spring onion and add to the fish mixture along with the GiNiT Dill and flour.  Mix well.

Divide the mixture and form the fish cakes.

Cover with mixed sesame seeds. Set aside to rest in the fridge until chilled through.

Fry in shallow oil until golden on both sides.

Serving suggestion:

We served our hake fish cakes with GiNiT Dill & fresh dill yoghurt, chips and a side salad.

Note: Any type of fish can be used.  This will also work with leftover boneless fish and mashed potato.

Leek & Potato Soup with GiNiT Dill

Serves 2 people


2 medium to large potatoes, peeled, quartered & boiled until just cooked – can use previously boiled potatoes.

3 medium leeks, sliced

2 Tbsp butter / oil, for frying

250ml milk or vegan alternative

250ml water

2tsp GiNiT Dill

1tsp salt (plus more to taste, if required)

To Cook:

Peel, quarter & boil the potatoes in salted water until just cooked.  Drain, rinse and set aside.

Slice the leeks and fry in butter or oil until they start to brown.  Reserve a spoonful or two for garnish.  Add chopped potatoes and fry for a minute or two, stirring constantly.

Add the water and milk of your choice, bring to the boil, then turn the heat down and allow to simmer until the liquid has reduced by a third to half.

Remove from the heat and blend with an immersion / stick blender until smooth.

Add the GiNiT Dill and 1 tsp salt, mix well.

Return to the heat and warm through, adjust seasoning and top with the leeks set aside for garnish.

Serving suggestion:

Enjoy as is, or with a slice of freshly baked bread.