Type: Gluten-free
Avocado and broad bean mash
You can look at podding broad beans two ways: either as a great big bother not worth it, or as something wonderfully…
Butterbean mash with muhammara
Muhammara is a spicy Levantine dip made from red peppers and walnuts. It keeps in the fridge for 3 days so double…
Two bean and two lime salad
Making this ahead of time is fine: just hold back on the lime juice until before you serve. It will keep for…
Mushrooms and chestnuts with za’atar
These are lovely as an autumn or festive side. They are also great for breakfast, served with scrambled eggs. Use any mushrooms…
Fried broccoli and kale with garlic, cumin and lime
You can blanch the broccoli and kale well ahead of time here: a good few hours. Once half-cooked, refreshed and dried, it’s…
Tenderstem broccoli with soy sauce, garlic and peanuts
This is also lovely with (an equal quantity of) choy sum, if you prefer, instead of the broccoli. If you use choy…
Roast cabbage with tarragon and pecorino
This is served at room temperature so that the pecorino keeps its texture and flavour. It’s perfect alongside a roast chicken or…
Mustard-marinated kale with asparagus
There’s a little bit of massaging and marinating here, but you can do this up to 4 hours in advance of serving,…
Roasted asparagus with almonds, capers and dill
This is a dish which my husband Karl cooks at home a lot, on the weekend. He tends to be a bit…