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…

Japanese Style Vegetable Pancakes

Serve this with a simple soy sauce, lime juice and crushed peanut dipping sauce, a warming bowl of miso soup and crispy vegetable spring rolls. 2 tablespoons sunflower or groundnut oil 2 eggs 1 large carrot – grated 3-4 leaves from a cabbage – finely shredded 2-3 spring onions – finely sliced 1 teaspoon of…

Broad Bean Burgers

For those of you who grow your own you’ll be aware broad bean season is once again upon us. Broad beans are one of the easiest things to grow, just watch out for blackfly and pinch out the tender tops as the plants grow to prevent the blackfly from spreading. This recipe really does benefit…

Deep-fried Ricotta

Deep frying anything always make it taste better, especially cheese. Inspired by a recent lunch at Luna Rossa in Notting Hill. Makes 8-12 balls 250g ricotta cheese 70g parmesan (or vegetarian equivalent) 1-2 eggs breadcrumbs (panko work best here) 1 teaspoon dried oregano sunflower oil for deep frying Drain the ricotta and put in a…

Crispy Cavalo Nero

The allotment is a little bare during the winter months. Only Brussels Sprouts and Cavalo Nero remain. Bored of bubble & squeak, and soups I thought I’d try the Cavalo Nero deep fried which concentrates the flavour whilst retaining the beautiful dark green colour. Cavalo Nero is packed full of vitamins A, C, E and…

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…