Broad Bean Falafel

Every street food market up and down the country surely has a stall selling hot falafel. These mildly spiced deep fried vegan treats are so delicious. A former colleague of mine used to travel far and wide, always insisting on trying falafel wherever he went. When I worked in West London I would sometime treat…

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….

Halloumi and Crunchy Salad Kebab

A tasty alternative to a doner kebab and guaranteed not to contain horsemeat. This will make 5 or 6 decent sized kebabs Start by making the salad ½ head red cabbage 1 large carrot – peeled 6 radishes 3 tablespoons olive oil juice of ½ lime a few splashes of sesame oil 1 teaspoon balsamic…

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…