Posts Tagged: vegetables

Salt Yard Style Tapas

I had the most amazing meal at Salt Yard – a rabbit dish so good that it made me laugh, fried parsnips with truffle and rosemary honey and padron peppers were all stand out tapas that I couldn’t wait to

Salt Yard Style Tapas

I had the most amazing meal at Salt Yard – a rabbit dish so good that it made me laugh, fried parsnips with truffle and rosemary honey and padron peppers were all stand out tapas that I couldn’t wait to

Roast Tomato Soup

I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and

Roast Tomato Soup

I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and

Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of

Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of

Potato, Pea and Cashew Nut Samosas

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a single large potato from our local corner shop. The potato

Potato, Pea and Cashew Nut Samosas

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a single large potato from our local corner shop. The potato

Hummous

I love real hummous but hate that cardboard-like slop you so often get in the shops. It’s so easy to make the real thing and it literally costs pence. Unfortunately my magimix is on strike so I had to make

Hummous

I love real hummous but hate that cardboard-like slop you so often get in the shops. It’s so easy to make the real thing and it literally costs pence. Unfortunately my magimix is on strike so I had to make

Miso Vegetable Soup

This is the simplest soup ever. Add whatever vegetables you have knocking around, I find carrots, spinach and mushrooms work well. The only essentials are seaweed and the spring onion. I like to have this for breakfast with a fruit

Miso Vegetable Soup

This is the simplest soup ever. Add whatever vegetables you have knocking around, I find carrots, spinach and mushrooms work well. The only essentials are seaweed and the spring onion. I like to have this for breakfast with a fruit

Tomato Rasam

Whenever I was ill as a child my mother would make me a big steaming bowl of this. She would also inexplicably give me Lucozade, but it was the 80’s I suppose. Sometimes I find myself craving this spicy, tangy

Tomato Rasam

Whenever I was ill as a child my mother would make me a big steaming bowl of this. She would also inexplicably give me Lucozade, but it was the 80’s I suppose. Sometimes I find myself craving this spicy, tangy

Spinach and Gruyere Muffins

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more cheese). You can of course use whatever kind of cheese

Spinach and Gruyere Muffins

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more cheese). You can of course use whatever kind of cheese

Ganmodoki/Fried Tofu and Vegetable Balls

I always seem to have leftover blocks of tofu in the fridge, and as it has a very short lifespan, this is a great way to use up a surfeit. Once cooked these can be frozen and are also lovely

Ganmodoki/Fried Tofu and Vegetable Balls

I always seem to have leftover blocks of tofu in the fridge, and as it has a very short lifespan, this is a great way to use up a surfeit. Once cooked these can be frozen and are also lovely

Japanese Mushroom Rice

This is lovely hot or cold in a packed lunch with the ganmodoki recipe above (fried tofu-vegetable balls).

Japanese Mushroom Rice

This is lovely hot or cold in a packed lunch with the ganmodoki recipe above (fried tofu-vegetable balls).

Agedashi Tofu

This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make.  You can buy blocks of cotton tofu for around £1.50 in

Agedashi Tofu

This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make.  You can buy blocks of cotton tofu for around £1.50 in

Spinach and Yoghurt Dahl

Made using the same spicing used in tradition meat curries, this is so delicious it’s hard to believe how very very good for you it is. It’s definitely worth toasting and grinding the spices yourself as it adds a depth

Spinach and Yoghurt Dahl

Made using the same spicing used in tradition meat curries, this is so delicious it’s hard to believe how very very good for you it is. It’s definitely worth toasting and grinding the spices yourself as it adds a depth

Hot And Sour Sichuanese Cabbage

This is from my well-thumbed copy of Fuschia Dunlop’s “Sichuan Cookery”. Tangy with rice vinegar and enriched with creamy toasted cashews, this is a delicious accompaniment to the beef and tofu recipe above or even on it’s own with just

Hot And Sour Sichuanese Cabbage

This is from my well-thumbed copy of Fuschia Dunlop’s “Sichuan Cookery”. Tangy with rice vinegar and enriched with creamy toasted cashews, this is a delicious accompaniment to the beef and tofu recipe above or even on it’s own with just

Braised Broccoli in Cream and White Wine Sauce

My first boyfriend had a vegetarian single parent mother. Every night he would cook her a hot meal after she finished work, something that struck me as pretty impressive at the age of 18.  He taught me how to make

Braised Broccoli in Cream and White Wine Sauce

My first boyfriend had a vegetarian single parent mother. Every night he would cook her a hot meal after she finished work, something that struck me as pretty impressive at the age of 18.  He taught me how to make

Blue Cheese, Beetroot and Sprouting Seed Salad

I made this using leftovers in the fridge. The combination of blueberries and blue cheese dressing lends a sweet and salty note that really works well with the earthy beetroot.  For a more substantial supper dish add slices of smoked

Blue Cheese, Beetroot and Sprouting Seed Salad

I made this using leftovers in the fridge. The combination of blueberries and blue cheese dressing lends a sweet and salty note that really works well with the earthy beetroot.  For a more substantial supper dish add slices of smoked

Onion Tart with a Sage and Cheddar Crust

This is my adaptation of a Delia Smith recipe (as you can see mine looks nothing like hers).  Adding sage and cheddar to the pastry really complements the onions in this tart. If you can’t be bothered to make your

Onion Tart with a Sage and Cheddar Crust

This is my adaptation of a Delia Smith recipe (as you can see mine looks nothing like hers).  Adding sage and cheddar to the pastry really complements the onions in this tart. If you can’t be bothered to make your

Proper 5 Hour French Onion Soup

    This is the real thing, perfect for a lazy rainy Saturday when you have the necessary 5 hours or so to cook the onions down into a deeply savoury caramelised mess. It’s definitely worth making your own stock

Proper 5 Hour French Onion Soup

    This is the real thing, perfect for a lazy rainy Saturday when you have the necessary 5 hours or so to cook the onions down into a deeply savoury caramelised mess. It’s definitely worth making your own stock