Winter Vegetable Casserole
Cut the carrots and parsnips into 5 mm ( 1/4 inch) slices. Thinly slice the onions. Chop the celeriac into chunks and immediately drop into a bowl of… Read More »
Vegetable Bake with Cheese
Peel and thinly slice the carrots, turnips, parsnips and onions. Heat the butter in a shallow flameproof dish, add the onions and fry, stirring, for about 10 minutes… Read More »
Spiced Potato Salad
Lightly scrub the potatoes and cook in boiling salted water for 10-12 minutes until tender. In a large bowl, whisk together the yogurt and spices. Season with salt… Read More »
Roasted Pepper Salad
Halve the peppers and place them cut-side down, on the rack in the grill pan. Place under a hot grill for about 10-15 minutes until the skin is… Read More »
Avocado, Cucumber and Coriander Salad
Thinly slice the cucumber. Arrange the slices, overlapping them neatly, on a large flat serving dish. Crush the coriander seeds, using a small pestle and mortar (or a… Read More »
Pepper, Mangetout and Corn Salad
Blanch the sugar snap peas or mangetouts in boiling salted water for 1 minute. Drain and refresh under cold running water; drain thoroughly. Boil the fresh corn in… Read More »
Fennel, Pear and Parmesan Salad
Remove the feathery tops from the fennel and roughly chop them; set aside. Cut the fennel into wafer-thin slices; arrange on a serving platter. Halve the pears and… Read More »
Cauliflower, Broccoli and Pepper Salad
Divide the broccoli and cauliflower into florets and blanch in boiling water for 3 minutes, then drain and leave to cool. Halve, core and thinly slice the peppers,… Read More »
Summer Leafy Herb Salad
Roughly shred the leaves using your hands and place them in a bowl with the chervil and parsley sprigs. Sprinkle the sprouted lentils over the top. To make the… Read More »
Baked Mushrooms with Parsley
Thickly slice the mushrooms and arrange in a greased ovenproof dish. Sprinkle with the garlic, parsley, and seasoning to taste. Drizzle over enough oil to moisten the mushrooms…. Read More »
