Type: Gluten-free
Harissa-baked potato skins and crispy lettuce salad
The basis of this recipe is that you’ll be using up skins from potatoes you’ve already cooked and have sitting around. This…
New potatoes with peas and coriander
This is a lovely side to have with lamb, or all sorts of other spring things. If it is spring and you…
Buckwheat and French bean salad
This is either lovely as it is, or served along with some pan-fried salmon. It’s quick to make – less than half…
Brussels sprouts with burnt butter and black garlic
Black garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. It’s a quick way to inject…
Roasted baby carrots with harissa and pomegranate
This is a striking salad with bright colours and serious flavour. Serve alongside any chicken, slow-cooked lamb or with a selection of…
Carrot salad with yoghurt and cinnamon
I love the look of the long, thin baby carrots here, but don’t worry if you don’t have any. Regular carrots, sliced…
Roasted butternut squash with lentils and dolcelatte
I like to serve this with the squash and lentils still a little warm – so that the cheese slightly melts when…
Butternut squash with sweetcorn salsa, feta and pumpkin seeds
You’ll get more of a bite on your charred corn if you start with fresh kernels, as I do here, but you…
Roasted beetroot with yoghurt and preserved lemon
This is a match made in heaven served alongside some oily fish: a smoked mackerel or trout fillet, for example, or some…