Cookery School

I’ve been looking into ways to turn the Food From 4 idea into a business. Having toyed with branded items for sale and hosted dinner parties, I decided to have a go at a cookery school. I put the word out on various social media sites and soon had four willing volunteers to participate in…

Vegan Pancakes

Who doesn’t love a pancake? With Pancake Day only a couple of weeks away, and still inspired by Veganuary, I wanted to find a way of cooking them without the eggs. Most recipes substitute bananas in place of eggs, but having never been a fan of bananas I wanted to see how easy it is…

Scrambled Tofu

Regular followers of this blog will know I am a huge fan of tofu. When I hear someone say how horrid and tasteless it is I always think to myself that they don’t know how to cook it. Tofu on it’s own is pretty tasteless stuff. But then so is a piece of chicken unless…

Baked Buffalo Cauliflower Wings

If you follow FoodFrom4 on Instagram you’ll know that I am doing Veganuary once again. I’ve always struggled with the ethics of dairy and egg production but I’m doing Veganuary more as a way of a) trying to shed a little middle aged spread, and to expand my repertoire and try new dishes. I once…

Halloumi Aubergine Rolls

This is my take on pigs in blankets for the festive season, but just as good all year round. To make 12 rolls 3 large aubergines Olive oil Harissa paste 1 pack of halloumi cheese Top and tail the aubergines then slice lengthwise, first removing two opposite sides, then slice the remaining aubergine into four…

Mushroom Pie

A rich and satisfying puff pastry topped pie that makes a great centrepiece for a Sunday lunch or for Christmas Day with all the trimmings This recipe will feed 5-6 people 1 tablespoon olive oil A knob of butter or dairy free margarine/spread 1 onion – finely chopped 300g mushrooms – sliced 1x400g tin of…

Courgette and Cheese Tart with Beetroot and Bulgur Wheat Salad

I’ve always struggled to build the right kind of relationship with courgettes. They are so easy to grow provided you have sufficient space. However some late summer they produce so many that it becomes a struggle knowing quite what to do with them all. On a good day I can pick 6 to 8 of…

New Potato and Edamame Salad

The father of a friend of my son has a potato farm in Jersey. He very kindly sent us a box of delicious early Jersey Royals. So flavoursome they don’t need much added to turn them into a delicious potato salad. You can buy podded, frozen edamame at most supermarkets now. This works well served…

Roasted Cauliflower Salad with Herbs

100g puy or green lentils 1 bay leaf 200g of your favourite grain (bulgur, millet, farro, quinoa, pearl barley) 1 smallish cauliflower of half a large one half a teaspoon each of ground cumin, paprika, turmeric, cinnamon, salt a handful of cherry tomatoes – halved half a cucumber – diced 4-5 tablespoons olive oil 1…

Pea, Mint and Courgette Soup

For those who grow your own vegetables you are no doubt all too familiar with the late summer glut of courgettes. Here is yet another way of using some of them up. Works well with the larger ones you forget to pick too as you can just simmer off some of the excess water they…

Whole Roasted Cauliflower

Cauliflower has become the vegetable of 2016. So versatile it works well in curries, pies, as a low carb alternative to rice, as a pizza base and of course smothered in cheese sauce. However roasting the vegetable whole is a new experience and makes for a perfect sharing platter or a meat free alternative to…