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Blitzed kale with lemon and garlic
Based on a recipe from my friend April Bloomfield, a British chef based in New York, this is a wonderful way to eat kale. In fact, you can...
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Celeriac Waldorf Blitz
The classic Waldorf (celery, apples, walnuts) is one of the best conceived of all salads, I think, with a lovely balance of savoury, sweet...
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Globe Artichokes with Orange and Paprika Dressing
At their best in early summer, globe artichokes are delectable, but notoriously time-consuming to prepare. However, this way of cooking...
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Smashed new potatoes with coriander seeds and bay
This is a steal from Tom Hunt, a former River Cottage colleague of mine, now cooking at the excellent Poco in Bristol. Waxy spuds are...
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Spicy sweet potato soup with orange
This intensely flavoured soup is warming, fragrant and beautiful to look at. It’s also an absolute breeze to make and happens to be...
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Squash and Chickpea Patties
These lightly spiced patties are lovely with a dollop of dal or hummus; you could serve them with wholegrain basmati rice or a green salad...
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Vegan Gravy
This is a seriously useful sauce for all kinds of vegan and vegetarian dishes, from a classic nut roast to a plate of falafel or a tray of...
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Aubergine and Courgettes with Rosemary and Fennel Seeds
These aromatic fried vine veg are delicious as part of a summer tapas spread. You can prepare this dish well in advance and keep it in...
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Aubergine and tomato gratin
Serve this hearty bake with a green salad on the side, or precede it with a delicious raw dish, such as fennel, melon and basil.
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Courgettes with fresh tomato sauce
This is like a very simple version of ratatouille. We like it best served just warm or at room temperature.
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Leftover veg frittata
This is the ideal out for any leftover veg you may have – root veg and broccoli work perfectly in this dish. As long as you have some eggs...
Prep 5mins Cook 35mins
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Quick Pickled Celery, Chard and Carrot
This is a very tasty way to ensure the more fibrous outer stems from a bunch of celery don’t go to waste; likewise, the stems from a bunch...
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Roast cauliflower with puy lentil puree
As with a piece of roast meat, a big roast cauliflower offers several different flavours and textures. There are salty, burnt leaves, a...
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Roast spiced brassicas with split pea purée
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Squash, blackberries and apple
Young, firm, fresh squashes have a nutty, almost melony flavour when eaten raw – and the beginning of the harvest coincides pleasingly with...
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