Type: Vegetables, pulses and grains

April 26, 2021

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…

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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,…

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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…

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Couscous with dried apricots and butternut squash

Quinoa can also be used here, instead of the couscous, if you are looking for a gluten-free dish. if you do this…

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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…

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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…

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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…

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Portobello mushrooms with pearl barley and preserved lemon

Scully’s been cooking in the Ottolenghi and NOPI kitchens for a long time. He brings a great deal to the stove, including…

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Roasted red and golden beetroot

Whenever we can, we love to clash colours. A riot of tomatoes, carrots or, as here, beetroot is just such an effective…

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