Ingredients:1 medium squash200g curly kale, washed, de-stemmed and cut into very thin pieces2 tsp lemon juice1/4 tsp cumin1/4 tsp harissa powderolive oila handful of roasted marcona almonds or chopped cashew nuts For the lemon tahini sauce:95g tahini2 tbsp lemon juice1 tbsp olive oil1/4 tsp garlic powder or granules1/2 tsp salt60ml hot water Method:1. Preheat the…
Ingredients:1 kohlrabi1 finely chopped clove of garlic1 finely chopped medium onion1 medium potato500ml of vegetable or chicken stockFresh parsleyOlive oil or butterCreme fraiche to serve Method:1. Heat a little butter or olive oil in a pan and add the onion and kohlrabi.2. Peel and dice the potato and add to the pan with the stock….
Ingredients:1 medium Uchiki Kuri squash20g butter400 ml water50 ml rapeseed oil2 sage leaves Method:1. Peel and cut the squash into quarters and remove the seeds.2. Put one of the quarters and the seeds to one side.3. Cut the squash into small chunks.4. Melt the butter in a saucepan and cook the squash until soft.5. Season…
This makes the most of the sweetness of roasted squash, on a base of slow-cooked onions. Feta makes a sharp and tangy contrast to both but, for a vegan version, walnut pieces would work well instead. The quantities of the ingredients are flexible. Amounts suitable for 2 people. (Recipe submitted by Lucy Drake.) Ingredients: Method:
Ingredients:4 medium beets, peeled and cut into 1/2-inch slices1 bunch Swiss Chard, stalks cut into 2-inch pieces and greens sliced into 1-inch pieces1/2 tsp coriander seeds1/2 cup hazelnuts2 tbsp olive oil2 tsp balsamic vinegarKosher (course) salt and freshly ground black pepper Method:In a small saucepan, place a steamer basket over 1 inch of simmering, salted…
Ingredients:2 sliced onions200g chopped curly kale30ml balsamic vinegar8 beaten large eggs100g hard goat’s cheese15ml olive oil(serves 4) Method:1. Preheat the oven to 190°C.2. Heat the olive oil in an ovenproof frying pan. Add the onions and cook until soft and caramelised.3. Add the kale with a little water and cook for around 5 mins until…
Ingredients:85g kale85g toasted pine nuts85g grated parmesan (or vegan alternative)3 garlic cloves150ml olive oiljuice of 1 lemon Method:1. Blitz all the ingredients into a paste and season to taste.2. Stir through pasta and add extra parmesan to serve. Notes:This pesto will keep for a week in the fridge if covered with a little extra olive…
This delicious Middle Eastern recipe contains various vegetables including cauliflower, carrots, celery, and cucumbers are pickled in a vinegar-brine solution infused with curry powder. It’s the perfect recipe if you’ve got a glut of vegetables that you don’t want to go to waste. Recipe from Hilda’s Kitchen Blog. Pickling Solution Vegetables Method Pickling Solution Vegetables…
Ingredients:300g cooked and peeled beetroot, cut into quarters4 eggs 300ml milk200g melted butter2 tsp vanilla essence450g self raising flour200g sugar50g cocoa powder100g chocolate chips (optional)(makes 24 muffins; the recipe works without eggs too) Method:1. Preheat the oven to 170°C. Line a muffin tin with cases.2. Blend the beetroot, eggs (if using), milk and vanilla. Blend…
Ingredients:4 small crowns of broccoli3 eggs, lightly beaten75g plain, oat or gluten-free flour75g mozzarella cheese, shredded85g feta cheese, crumbled2 cloves garlic, finely chopped3 tablespoons chopped dill1 teaspoon onion powderhalf teaspoon chilli pepper flakessalt and pepper to taste Method:1 Steam the broccoli and leave to cool before chopping into chunks.2 Combine all the ingredients in a…