Wondering what to do with yet more squash and sprouts? Try this simple but tasty recipe. The quantities are really up to you and how many mouths you need to feed. It reheats quite well the next day in a microwave, in separate bowl portions. Ingredients: Method:
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…
Ingredients:200g clean potato peelings2 chopped medium onions500ml whole milk500ml vegetable or chicken stock20g butter1 bay leafSeasoning Method:1. Cook the onions gently in the butter with the bay leaf until soft.2. Mix in the potato peelings.3. Pour in the milk and stock and bring to the boil. Reduce the heat and simmer until the peelings are…
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:Dressing Pancakes Method:
Ingredients:450g waxy potato (e.g. Charlotte)350g parsnip1 thinly sliced small onion1 clove garlic, chopped1 beaten eggrapeseed oil Method:1. Peel and grate the potatoes and the parsnips. Squeeze as much liquid out as you can and put into a bowl.2. Mix in the onion, garlic and egg. Season to taste.3. Divide the mixture into six and shape…
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…