Ingredients 1/2 fennel, chopped 1 leek, sliced 1 butternut squash, peeled and chopped 2 cloves of garlic, chopped olive oil 1/2 tsp smoked chilli flakes 300 ml vegetable stock Salt and pepper Pumpkin seeds Double cream Aleppo pepper Method Add a splash of olive oil to a large saucepan, and set on a moderate…
Category: vegetarian
Basil & lime sorbet
Trust me, it’s delicious
Pickled vegetables
Pickling liquor 300 ml cider vinegar (I use Belazu Co) 300 ml water 60 g caster sugar 1 teaspoon sea salt 1 teaspoon black peppercorns 1 teaspoon fennel seeds 1 teaspoon coriander Optional extras: Sprig of lemon verbena, orange zest, dill fronds, green chilli. Vegetables 500 g mixed vegetables (cucumber, shallots, carrot, radish, cauliflower, kohlrabi,…
Macarons
My recipe for macarons, with some hints and tips to guide you through making these feisty little treats, and to avoid some of the pitfalls…
Baba ganoush
Smokey aubergine dip, perfect with flatbreads
Spiced pear & ginger Bundt cake
Deliciously spicy and moist and totally irresistible
Tomato & tapenade tart
Easy peasy, and full of umami
Chargrilled asparagus with broad beans, peas, buffalo mozzarella and lemon
Ingredients 1 bunch of asparagus spears 300 g fresh peas* (or frozen equivalent) 500 g fresh broad beans* (or frozen equivalent) 4 radishes, sliced thinly 1 unwaxed lemon, zest and juice Buffalo mozzarella (4-8 small balls, or 1 large ball, torn into pieces) Extra virgin olive oil Sea salt flakes and fresh ground black pepper…
Blood orange, asparagus and watercress salad
Fresh, vibrant and delicious salad
Rainbow vegetarian rice with caramelised lemon
Celebrating National Vegetarian Week with some vibrant healthy recipes
