Courgette, Pea & Mint Soup with Miso, and Blue Cheese Croutons

Fresh, green taste with a back hint of saltiness and umami from the miso. Serve with plain croutons for a vegan version Ingredients1 tablespoon olive oil1 small onion – finely chopped1 clove garlic – crushed1 large courgette – diced300g frozen peas or petit pois1 tablespoon misoVegetable stock30g mint – stems removed and leaves shreddedFreshly ground…

Quinoa, Lentil & Nut Roast

This vegan nut roast is perfect for autumn Sunday lunch, or for Christmas dinner. The leftovers work really well the next day in a sandwich too The quantities below filled a 1lb loaf tin, enough for 3 to 4 adults 1 tbsp olive oil1 onion – diced1 carrot – grated1 clove garlic -finely chopped100g mushrooms…

Spanakopita+ Filo Pastry Snails

Like a spanakopita, but with a little bit extra. Use drained green lentils if you can’t get broad beans Leave out the feta and used plant based butter for a vegan version, just add a little salt, or some capers 200g spinach200g shelled broad beans1 clove garlic – crushed4 spring onions – finely sliced100g feta…

Beetroot & Sauerkraut Fritters

Adapted and simplified from a recipe in Gill Mellor’s book, root, stem, leaf, flower, these fritters are simple, tasty and perfect as we move from summer to autumn 2 raw beetroot – peeled and grated1 onion – thinly sliced into half rounds2 cloves garlic – finely chopped500g sauerkraut4-5 tablespoons gram flour (or use plain flour)1…

Beetroot & Red Cabbage Salad

Ingredients 2 small beetrootHalf a small red cabbage1 small carrot1 tablespoon mayonnaise1 tablespoon natural yogurt1 teaspoon balsamic vinegar1 tablespoon lemon juiceSea saltBlack pepperMintChili flakesBlack sesame seeds (optional) Method Peel and grate the beetroot and carrot. You may want to wear gloves to do this so as not to stain your hands Finely slice the red…

Aubergine Schnitzel with Broad Bean & Bulgur Wheat Pilaf

Ingredients 1 large aubergineOlive oil75g smoked cheddar1 eggPanko breadcrumbs250g broad beans (shelled weight)150g bulgur wheat2 tablespoons olive oil1 tablespoon lemon juice2 spring onions, finely slicedParsley – finely choppedDill – finely choppedSea salt Method Heat the oven to 200oC Top and tail the aubergines and thinly slice off the edge if two opposing lengthwide edges. Slice…

Glamorgan Sausages with Wild Garlic Colcannon

This is my version of the traditional Welsh sausage made from leeks and caerphilly cheese, and featured in my 2009 book, available in softback, hardback and ebook formats Extra mature or smoked cheddar works well if you can’t get Caerphilly Leave out the wild garlic is you don’t live near somwhere you can forage for…

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…

Wild Garlic Galette

It’s wild garlic season and if, like me, you go walking in the mornings before work, you may be lucky enough to come across some growing near you. Look out for the beautiful white flowers that come out later this month. You can eat the whole thing, leaves, stems and flowers and it makes a…