This is really quick and works as a light lunch or as part of a bigger mezze feast. The breads must be eaten hot, straight from the pan, to avoid them drying out and going too crispy Serves 2 Ingredients1 tablespoon olive oil1 small head cauliflower – broken into bite-sized pieces2 tablespoons lime juice1 tablespoon…
Category: Mains
Homity Pie
My twist on this vegetarian classic. I first came across homity pie in Cranks in Covent Garden – alas no more. This version has a generous helping of kale nestled under the potato, cheese and onion topping. The addition of rye flour in the pastry makes you feel you’re eating something fairly healthy Perfect for…
Quinoa, Lentil & Nut Roast
This vegan nut roast is perfect for autumn Sunday lunch, or for Christmas dinner. The leftovers work really well the next day in a sandwich too The quantities below filled a 1lb loaf tin, enough for 3 to 4 adults 1 tbsp olive oil1 onion – diced1 carrot – grated1 clove garlic -finely chopped100g mushrooms…
Spanakopita+ Filo Pastry Snails
Like a spanakopita, but with a little bit extra. Use drained green lentils if you can’t get broad beans Leave out the feta and used plant based butter for a vegan version, just add a little salt, or some capers 200g spinach200g shelled broad beans1 clove garlic – crushed4 spring onions – finely sliced100g feta…
Beetroot & Sauerkraut Fritters
Adapted and simplified from a recipe in Gill Mellor’s book, root, stem, leaf, flower, these fritters are simple, tasty and perfect as we move from summer to autumn 2 raw beetroot – peeled and grated1 onion – thinly sliced into half rounds2 cloves garlic – finely chopped500g sauerkraut4-5 tablespoons gram flour (or use plain flour)1…
Broad Bean and Potato Cakes
If you grow your own broad beans, you’re probably suffering from a bit of a glut right now. They do freeze well and will last well into next year if you pod them and freeze them as you harvest You can also use shop bought or frozen broad beans. In all cases, it’s best to…
Aubergine Schnitzel with Broad Bean & Bulgur Wheat Pilaf
Ingredients 1 large aubergineOlive oil75g smoked cheddar1 eggPanko breadcrumbs250g broad beans (shelled weight)150g bulgur wheat2 tablespoons olive oil1 tablespoon lemon juice2 spring onions, finely slicedParsley – finely choppedDill – finely choppedSea salt Method Heat the oven to 200oC Top and tail the aubergines and thinly slice off the edge if two opposing lengthwide edges. Slice…
Yogurt with Charred Cauliflower & Tahini
A Middle Eastern inspired quick side dish, or served as part of a mezze Ingredients 1 tablespoon olive oil1 small cauliflower – broken into bite sized pieces1 red pepper – cut into 2cm dice2 cloves garlic – finely chopped5-6 tablespoons natural yogurt3 tablespoons tahiniA large handful of herbs such a mint, coriander, parsley, dill –…
Glamorgan Sausages with Wild Garlic Colcannon
This is my version of the traditional Welsh sausage made from leeks and caerphilly cheese, and featured in my 2009 book, available in softback, hardback and ebook formats Extra mature or smoked cheddar works well if you can’t get Caerphilly Leave out the wild garlic is you don’t live near somwhere you can forage for…
Vegan Pesto, Mushroom and Tomato Tart with Crispy Leeks
A simple, tasty and colourful tart packed with vegetables INGREDIENTSFor the pesto3 large handfuls of kale, tough stems removed100g whole, blanched hazelnuts30g basil leavesJuice of half a lime1 clove garlicOlive oilSea salt 1 pack of ready rolled puff pastry150g mushrooms – sliced1 leek – halved lengthways then finely slicedA handful of cherry tomatoes – halvedChili…
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