Broad Bean Stew

Spring is definitely on its way. The days are getting longer and milder, blossom is out, daffodils fill the grass verges, I am about to become another year older and I have planted this year’s crop of broad beans. So it must be time I used up the remains of last year’s crop, carefully podded,…

Borlotti Beans with Spring Greens and Grilled Cheese

The weather may be summer like but the end of my borlotti beans on the allotment tells me it’s definitely autumn and time to start clearing and preparing the plot for the colder, shorter days. Borlottis are the only beans I grow now. In fact they are one of the very few successes this year….

Blue Cheese with Puy Lentils and Broad Beans

I’m getting quite excited now at the prospect of meeting the legendary Yottam Ottolenghi next month. I’ve been lucky enough to get onto one of his courses at the Vegetarian Cookery School in Bath. Having spent the bank holiday weekend clearing the allotment, I had one last serving of broad beans and thought they would…

Patatas Bravas (without the patatas)

I made up a spicy tomato sauce to go with tonight’s Tapas inspired party at a neighbours. 3 tablespoons olive oil 1 onion – finely chopped 2 fat cloves garlic – finely chopped or mashed 1 stick celery – finely chopped 2 roasted red peppers – finely chopped 2 red chilis – finely chopped 1…

Taze Fasulye

I got back last week from a week away on holiday. A quick visit to the allotment on Friday evening and I came home with vast numbers of runner beans – a whole carrier bag full. Now don’t get me wrong, I love runner beans, but they are hardly the most versatile of beans. Slice…

Zucchini Parmigiana

A courgette based version of my Aubergine Parmigiana. Simple to prepare and a tasty way of getting through that glut. 3-4 medium courgettes – sliced 1 onion – finely chopped 1 clove garlic – finely chopped 1x400g tin chopped tomatoes a good wedge of sharp cheese such as cheddar and a ball of mozzarella A…

Aubergine Charlotte

I’ve been meaning to make these for a long time, but have been going through a long phase of not having anyone round for dinner. Adapted from The Gate’s cookbook using garlic and herb Boursin cheese in place of the goat’s cheese custard. Baking the aubergine rather than frying gives them that same melt in…

Curries

OK, so not the prettiest photos in the world. I served it up then realised I should take a few snaps. These dishes were delicious. On the plate you can just about make out pilau rice with peas and cashews, paneer in a creamy tomato sauceand spinach with potato. The recipes below should feed about…