Type: Vegetables, pulses and grains

April 26, 2021

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…

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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…

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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….

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Asparagus and samphire

Samphire – sometimes referred to as ‘poor man’s asparagus’ – grows on tidal stretches of the British coast from June to September….

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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…

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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…

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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…

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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…

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