Type: Vegetables, pulses and grains
Sweet and sour celeriac and swede
We’ve gone for two white root vegetables here – the celeriac and the swede – but feel free to play around with…
Crushed new potatoes with horseradish and sorrel
This sits somewhere between a mash and a potato salad and benefits from being more interesting than either. It can either be…
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…
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…
Marinated romano peppers with buffalo mozzarella
This is a really versatile dish: lovely for either a stand-alone starter, as part of a mezze selection or else made into…
Fennel, cherry tomato and crumble gratin
Given the huge amounts of food coming out of our Notting Hill kitchen, visitors are always amazed to see how small it…
Chargrilled cauliflower with tomato, dill and capers
It’s not just broccoli florets that benefit from being blanched, refreshed, dried and then chargrilled. Doing this also allows cauliflower to retain…
Cauliflower and cumin fritters with lime yoghurt
These addictive fritters are Sami’s mother’s recipe. She used to make them once a week and give them to the kids in…
Caramelised endive with serrano ham
These are the ultimate starter, perfect with a glass of sherry or red wine on a cold winter’s night. They’re salty, sweet,…