Beetroot, Chick Pea and Quinoa Burgers

I now realise you can make burgers from pretty much anything provided you follow a few basic principles. You need something dry, something sticky to bind it together and lots of flavours. The dry part tends to be oats, or breadcrumbs, or nuts. The sticky comes from eggs, cheese or mashed pulses. This came about…

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…

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…

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…

Blue Cheese Salad with Lentils and Radish

I’ve got a thing about Puy lentils at the moment, and about eating summery salads in spite of the weather being anything but summery just now. Serve this with Gail‘s mixed olive sourdough bread – quite possibly the best bread ever made. Serves 4 for a light lunch 1 bag of mixed leaf salad 3-4…

Roasted Beetroot and Buffalo Mozzarella Salad

Last weekend gave us a very short glimpse of what summer used to be like. If summer ever returns, then this is great for eating al fresco. This would also work well with the addition of toasted pine nuts, toasted sunflower and pumpkin seeds or some walnuts perhaps. The earthy beetroot, freshness of the mozzarella…

Puy Lentil and Roasted Beetroot Salad

The allotment is a sorry sight this time of year. A few cabbages sitting amongst the weeds seem to be keeping the mice fed through the long nights and the purple sprouting is a favourite for the pigeons. I did however manage to salvage the last of the beetroot before the slugs got to them….

Beetroot, Walnut and Blue Cheese Salad

A simple, tasty salad – the sharp saltiness of the blue cheese works well with the earthy sweetness of the beetroot. 1 medium beetroot ½ pack of blue cheese – St Agur, Dolcelatte, Roquefort, whatever takes your fancy a large handful of salad leaves a handful of halved walnuts 3-4 glugs of olive or walnut…