Endive & Hazelnut Salad
Serves 4 Dressing Handful of roasted hazelnuts 2 tbsp. hazelnut oil (optional) 2 tbsp. olive oil 2-4 tsp. water 2 tbsp. apple-cider vinegar 1 tbsp. maple syrup 1 garlic clove Salt and pepper Salad 1 head escarole 1 apple, peeled …
Endive & White Bean Soup
This is the perfect soup for warmer weather. It is as delicious and satisfying as it is easy to make. Ingredients 1 bunch of escarole, trimmed, cut into 2-3″ strips 1 tin of cannelini beans, undrained 3-4 cloves of garlic, …
Rhubarb and Fig Jam
This makes a lovely jam with the small fig seeds suspended throughout. 1/2 lb (225g) dried figs with the woody stalks removed (or substitute apricots or dates) 2 lb (900 g) rhubarb 2 lb(900 g) sugar grated rind and juice …
Roasted Curried Cauliflower
Don’t be shocked by the amount of oil in this recipe, it all gets absorbed. Serves 2-3 1 medium cauliflower, cut into florets 1 white onion, large dice 1 1/2 cup chickpeas (1 can, drained and rinsed) 150ml olive oil 60ml …
Onion and Leek Risotto
Ingredients: 3 tablespoons olive oil 1 large yellow onion, finely chopped 1/3 leek, thinly sliced 250g Arborio rice 2 tablespoons lemon juice 1 litre stock Finely chopped chard or rocket salt and pepper to taste In a saucepan, heat oil …
Swede Gnocchi with a simple pasta sauce
Serves 4: Ingredients 650g swede 450g potatoes 60g flour 1 teaspoon thyme dash nutmeg salt and pepper to taste tinned tomatoes garlic to make the gnocchi: Preheat the oven to 190 C. Peel and chop the potatoes and swede and …
Super Fast Rhubarb Tart
Ingredients: Bunch Champagne rhubarb 2 dessertspoons light brown sugar Ready made puff pastry, defrosted if frozen oil for greasing flour, for dusting Cut the rhubarb into long lengths of 4-5cm. Roast for 10-15mins in a preheated oven (200C) on a …
Stir Fried Red Cabbage with Walnuts:
1tbsp sesame oil 3 cloves garlic, chopped 1 red chilli, chopped (to taste) 1 tsp mustard seeds 1 medium red cabbage (or half large one), thinly sliced 1 onion sliced 8g chopped walnuts 3 tbsp dry sherry (optional) 1 …
Leek, Parsnip & Chickpea Soup
Based on a Jamie Oliver recipe but with parsnips instead of potatoes, but either work nicely! 340gr/12oz chickpeas, soaked overnight (or 1x can 400g) 1 medium sized parsnip (or potato), 2-3 medium leeks 1 tablespoon olive oil knob of butter …
Parsnip & Ginger Soup
Parsnip and Ginger soup Adapted from a recipe by Hugh Fernley Whittingstall from his wonderful cook book ‘Veg’. 1 tbsp olive oil 15 g butter (or another 1tbsp of olive oil) 1 large onion, chopped finely 4 garlic cloves, chopped …
Jerusalem Artichoke & Cavolo Nero Pearled Risotto
Ingredients: 1/2 cup (110g approx) pearl barley or pearl spelt. 300-400g Jerusalem Artichokes, peeled and cut into 2-inch pieces Salt 200-250g Tuscan kale, tough stems discarded (optional!) 3 tablespoons extra-virgin olive oil mixed with 3 tablespoons of vegetable oil 1 …
Sprout tops with browned ‘butter’ and hazelnuts
Ingredients Good handful of Hazelnuts Sprout tops Generous dollop of butter or alternative choice Lemon juice from ½ lemon Preheat the oven to 200C and bring a pan of water to the boil. Spread hazelnuts on a baking tray and …
