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…

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…

Miso & Tahini Cauliflower with Black Rice Salad

If you can’t get black rice, you can make this using brown basmati rice, bulghar wheat, quinoa or freekeh in its place INGREDIENTSFor the marinade3 tablespoons tahini1 tablespoon misoJuice of 1 lemon2 cloves garlic – crushed1 teaspoon paprikaSea salt 1 cauliflower120g black rice2 tomatoes – dicedHalf a cucumber – diced2 spring onions – finely slicedHandful…

Spicy Mushroom Pie

Inspired by the spicy mushroom lasagne recipe in Ottolenghi’s excellent Flavour, this is a simplified version, using the mushroom ragout as the base for a meat free shepherds pie Ingredients1 tablespoon olive oil1 onion – finely chopped2 cloves garlic – crushed1 small carrot – peeled and finely diced600g mushrooms2 dried chilis15g dried mushrooms2 tablespoons tomato…

Kale & Basil Pesto with Miso

Great as a topping for pizza or flatbreads, or stir through pasta Ingredients 50g cashew nuts100g kale – stalks removed30g basil2 cloves garlic1 teaspoon misoJuice of half a lime2 tablespoons olive oil½ teaspoon salt Method Put the cashews in a bowl, cover with boiling water from the kettle, and leave for at least an hour…

Rhubarb & Custard Tart

A simple twist on this classic combination of flavours and, if like me, you grow our own rhubarb, a great way to use some of the abundance of these beautiful pink sticks during early summer. Cooked rhubarb can be frozen and used throughout the year Ingredients 1 pack shortcrust pastry3-4 sticks rhubarb – cut the…

Sag Aloo Shepherd’s Pie

I was scrolling through my instagram feed recently and this photo from the brilliant Anna Jones caught my eye I had the pleasure of cooking with Anna at Demuth’s Cookery School back in 2015 Here we are at the end of the class I’ve given my version a few minor tweaks and adjusted it to…

NoToad-In-The-Hole

A take on a classic toad in the hole, but rather than using vegetarian sausages, this one uses naturally sweet, ripe tomatoes, paired with umami packed portobello mushrooms. Throw in a few herbs and red onion, and this can only be a winner Serve piping hot, fresh from the oven alongside a dressed green salad….

Saffron Pasta & Chickpeas with Smoked Tomatoes

On Friday, 29th May, we took part in Belazu’s Virtual Banquet cookalong; a fundraising event run by the Belazu Foundation to support the wonderful Chefs in Schools. 7 dishes, 7 top chefs, 2000 particpants on Zoom, delicious ingredients from Belazu, Wellocks, Maldon and Mindful Chef, and 3½ hours to cook it all. We managed six…

Pad Kee Mao (Drunken Noodles)

This is my take on the classic Thai noodle dish whose name originates from being so simple it can be cooked when you get home late at night after a few too many at the pub. This dish can also be made whilst sober To make enough for four adults 400g rice noodles 8 tablespoons…