Type: Vegetables, pulses and grains
Carrot and peas
When we first started cooking in the UK, a dish we called ‘carrot and peas’ had to work hard to get over…
Roast potatoes and jerusalem artichokes with lemon and sage
The appeal here is in the complementary flavours of earth (artichokes and potatoes) and acid (lemon and tomato), with the dominant background…
Butterbeans with sweet chilli sauce and fresh herbs
Every recipe book has one or two ‘cheat’ ingredients – ingredients that are a fast-track to everything tasting good. Chorizo, for example,…
Couscous and mograbiah with oven-dried tomatoes
Mograbiah is a large variety of couscous. it’s often sold outside of the Arab world as ‘giant couscous’ or ‘pearl couscous’. it’s…
Puy lentils with sour cherries, bacon and gorgonzola
These lentils keep well in the fridge for a good few days, so double or treble the recipe here, if you want…
Whole wheat and mushrooms with celery and shallots
Whole wheat grains are just that: grains where the whole kernel has been left intact, rather than stripped of its outer bran…
Mixed mushrooms with cinnamon and lemon
This bold treatment for mushrooms, with its sharp intensity of flavours, makes for a hearty starter. Some chunks of crusty bread are…
Roasted sweet potato with pecan and maple
We know there’s a lot of sweetness going on in this dish: the potatoes are sweet enough as they are, before the…
Parsnip and pumpkin mash
There’s a lovely contrast in textures, flavours and colours here, from the sweet creamy mash on the one hand to the darkly…