Type: Vegetables, pulses and grains
Aubergine-wrapped ricotta gnocchi with sage butter
This was an early creation of Ramael Scully – Scully as he’s known – when he was evening chef in our Islington…
Roasted aubergine with saffron yoghurt
Since this book was first published, this is one of a handful of recipes that readers tell us they cook most. It’s…
Chargrilled asparagus, courgettes and manouri
This salad is substantial enough to be a light meal in itself, or it works well served with some simply cooked salmon….
Asparagus and samphire
Samphire – sometimes referred to as ‘poor man’s asparagus’ – grows on tidal stretches of the British coast from June to September….
French beans and mangetout with hazelnut and orange
This is one of the most frequently cooked dishes in this book. Our customers tell us it’s the salad they go back…
Figs with young pecorino and honey
The quality of the ingredients is paramount here: the figs need to perfectly ripe, sweet and heavy, the honey needs to be…
Fennel and feta with pomegranate seeds and sumac
This salad has all the little ‘bursts of flavour’ we look for in a dish. The little explosions of sweetness from the…
Radish and broad bean salad
This is an ideal brunch dish for a warm spring day. it’s a little meal in itself – bulked out with the…