Harissa Cauliflower with Tomatoes & Tahini

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…

Courgette, Pea & Mint Soup with Miso, and Blue Cheese Croutons

Fresh, green taste with a back hint of saltiness and umami from the miso. Serve with plain croutons for a vegan version Ingredients1 tablespoon olive oil1 small onion – finely chopped1 clove garlic – crushed1 large courgette – diced300g frozen peas or petit pois1 tablespoon misoVegetable stock30g mint – stems removed and leaves shreddedFreshly ground…

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…

Panzanella – Tuscan-Style Tomato & Bread Salad

Ingredients 3-4 very ripe tomatoes100g slightly stale ciabatta loaf1 shallot or ½ small red onion – very finely chopped1 tablespoon capers2 tablespoons red wine vinegar4 tablespoons extra virgin olive oil5g basil leaves – shreddedSea salt and black pepper Method Remove and discard the crust from the ciabatta and tear the loaf into bite-sized chunks Steep…

Beetroot & Red Cabbage Salad

Ingredients 2 small beetrootHalf a small red cabbage1 small carrot1 tablespoon mayonnaise1 tablespoon natural yogurt1 teaspoon balsamic vinegar1 tablespoon lemon juiceSea saltBlack pepperMintChili flakesBlack sesame seeds (optional) Method Peel and grate the beetroot and carrot. You may want to wear gloves to do this so as not to stain your hands Finely slice the red…

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…