Type: Vegetables
Caramelised endive with serrano ham
These are the ultimate starter, perfect with a glass of sherry or red wine on a cold winter’s night. They’re salty, sweet,…
Chargrilled cauliflower with tomato, dill and capers
It’s not just broccoli florets that benefit from being blanched, refreshed, dried and then chargrilled. Doing this also allows cauliflower to retain…
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…
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…
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,…
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…
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….