Type: Vegetables

April 26, 2021

Chickpeas and spinach with honeyed sweet potato

We prefer to start with dried chickpeas, which need soaking overnight, but tinned chickpeas are also fine – you’ll need about 500…

Read More…

Carrot and peas

When we first started cooking in the UK, a dish we called ‘carrot and peas’ had to work hard to get over…

Read More…

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…

Read More…

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,…

Read More…

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…

Read More…

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…

Read More…

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…

Read More…

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…

Read More…

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…

Read More…