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…

Kale, Ricotta and Leek Pancakes

Yesterday was Shrove Tuesday, or Pancake Day, or Mardis Gras. So what better day to finally break away from Veganuary with a little dairy and eggs. Yes I know there are plenty of vegan pancake recipes all over the Internet but I decided to go a little traditional, but with a twist. Veganuary was great….

Asian Style Tofu and Noodle Salad

I made tofu banh mi over the weekend and had some of the baked tofu and pickled vegetables left over. I added some rice vermicelli and a few crushed peanuts and it made a great salad. recipe to follow when I remember the quantities but the ingredients include:- firm tofu mooli carrot red chili spring…

Beetroot and Celeriac Slaw (and a Baba Ganoush recipe)

It’s been quite a while since I posted an update here. With this post you get two for one. Two recipes in one post, but perhaps not for dishes that work together. The main reason for writing up both recipes in the same post is that I only have the one photo, with both dishes…

Cucamelons

The wonderful farmers at Riverford sent me a sample of cucamelons. These odd little grape sized fruits grow on a vine and have lovely, if somewhat tough, watermelon-like skins. I tried one raw. Hmm. Not great A bit like a cucumber only blander. Most articles I googled suggest the cucamelon has a sour hint, a…

Warm New Potato Salad with Asparagus

It’s been a long time coming but English asparagus is here at last. I just can’t bring myself to buy it out of season, flown in from Peru or Thailand so I make the most of it at this time of year. This makes for a light but filling lunch on a warm spring day….

Crunchy Fennel and Cabbage Salad

Inspired by Jamie Oliver’s 30 minute and 15 minute meals and by Yotam Ottenlenghi telling me once that you can make a slaw from pretty much anything, here is a crunchy, lemony slaw style salad that goes really well with most rice dishes. Ideally you need a food processor for this, but you can cut…

Kohlrabi Salad

Start hunting around for recipes using kohlrabi and you will no doubt stumble across references to how ugly this less well known brassica is. I find this a little harsh and there is something quite beautiful about them with their purple skin and sprouting leaves, sitting atop the soil on the allotment. They certainly confused…

Broad Bean Dip

The first crop of broad beans have survived the odd weather we have had this year. Cold, hot, wet, cold, windy and no matter how much rain seems to fall, we still are officially in drought according to our water company. Despite all this the beans seem happier than ever, untouched by blackfly that has…

Roasted Butternut Squash and Blue Cheese Salad

Another salad that works equally well during summer or in autumn when squashes are in season. If you are not a big fan of blue cheese you could always use feta or some other salty cheese instead. The saltiness of the cheese sets off the sweetness of the squash. A sprinkling of toasted sesame seeds…