Risotto with Mushrooms & Cavolo Nero
Serves 4 Ingredients 350g risotto 1 onion - chopped 150g cavolo nero - taken of stalks and shredded finely 150g mushrooms –chopped 1 tbsp butter 1 glass white wine 400 ml of veg or chicken [...]
Roasted Swede with Parmesan
Ingredients 1 large swede (approx. 7509/1lb 10oz), peeled and cut into large chips 1 tbsp olive oil plus some for greasing 50g parmesan cheese 1tbsp rosemary leaves A knob of butter 2 garlic cloves peeled [...]
Runner Beans with Tomatoes & Garlic
(Grating tomatoes is an easy way to peel them – as you rub the halved ripe tomato firmly against a box grater the skin will remain in your hand while the pulp & juices fall [...]
Sautéed Carrots
Ingredients 1 to 2 lb baby carrots 2 tbsp butter 2 tbsp honey ¼ water Method Heat 1 tbsp of butter with water in a large skillet over medium heat. Add carrots, cover and cook [...]
Stir Fried Curly Kale with Garlic & Chili
Ingredients 200g curly kale (red or green) 1 tbsp of olive oil 2 garlic gloves, finely sliced 1 red chili, deseeded and sliced Method Heat the oil in a large wok, then add the kale [...]
Tangy Red Cabbage, Carrot & Onion Salad
Ingredients 4 carrots, cut into thin sticks or grated ½ red cabbage, finely shredded 2 small red onions, finely sliced Handful mint leaves Handful coriander leaves Handful toasted peanuts, roughly chopped For the dressing: Juice [...]
Whole Roast Cauliflower with Cumin, Sumac & Lemon
Serves 6 as a side Ingredients 2 small cauliflowers (each about 500g), outer leaves removed Extra virgin olive oil ½ tsp sumac (A spice. You will find this in the oriental section in many supermarkets.) [...]