Type: Vegetables
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…
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,…
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…
Roasted sweet potato with pecan and maple
We know there’s a lot of sweetness going on in this dish: the potatoes are sweet enough as they are, before the…
Parsnip and pumpkin mash
There’s a lovely contrast in textures, flavours and colours here, from the sweet creamy mash on the one hand to the darkly…
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…