Type: Brassicas
Saffron cauliflower
In the summer of 2009 I was asked by the makers of the Food Programme on BBC Radio 4 to host a…
Brussels sprouts and tofu
Though unorthodox, here’s probably one of the best things you can do with the old Brussels. The delicious sweet sauce lends vibrancy…
Savoy cabbage and parmesan skin soup
This recipe is a bit of a solution – what to do with all the hard bits of Parmesan skins, or rinds,…
Sweet winter slaw
This salad will bring colour to your winter dinner table and liven up any meal. You can leave out the caramelized macadamias,…
Cabbage and kohlrabi salad
People always ask me what to do with kohlrabi, an often unwanted child in the organic vegetable box. It seems too healthy,…
Purple sprouting broccoli with rice noodles
Yes, there’s a long list of ingredients here, but I am ready to be extra-kind and allow you to adapt the recipe,…
Smoky frittata
Scamorza affumicata is an Italian curd cheese that melts fantastically well. Often labelled ‘smoked mozzarella’, it is highly effective in adding depth…
Stuffed cabbage
This comforting main course makes use of a combination common to Arab and Turkish cuisines – it mixes rice and little vermicelli…
Broccolini and sweet sesame salad
Ingen no goma-ae, Japanese green beans with ground sesame and miso, is a true delicacy. I particularly like it when black sesame…