Type: Vegetables, pulses and grains

April 26, 2021

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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Baked artichokes and broad beans

The clash of greens makes this a perfect dish for spring. We love to have it as a starter, with some crusty…

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Cucumber and poppy seed salad

Get hold of the small Lebanese cucumbers for this, if you can: they’re more robust, crunchy and full of earthy flavour than…

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Marinated aubergine with tahini and oregano

Some combinations are just a match made in Middle Eastern heaven. With roasted wedges of aubergine and creamy tahini sauce, for example,…

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Burnt aubergine with yellow pepper and red onion

You want the aubergine flesh to be really smoky here. There are three ways to do this. The first – and the…

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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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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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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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