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A simple vegetarian pasta dish from chef Ceri Jones of sautéed Jerusalem artichoke served with spaghetti, hazelnut parsley pesto, and lots of grated Parmesan cheese. . Prep time: 10 mins… read more »
This flavoursome courgette dip is made with courgettes, tahini, mint and parsley. Delicious with raw vegetables and pitta bread but also perfect in wraps, this dip makes a nice addition… read more »
This super speedy and satisfying dish is great for the hungry gap, when the veg scene is still dominated by root veg, but we might get a few warm or… read more »
I love the bright pink colour the beetroot gives this dish! Ingredients: 400g Beetroot Small handful of herbs – parsley, dill, thyme or tarragon half a lemon From the cupboard:… read more »
This crunchy salad would go well as part of a mezze spread or would be good for… read more »
A very traditional Bulgarian and Turkish way of enjoying aubergines is this dip. It’s original name is Kiopoolu and it has as many versions and methods of preparation as you… read more »
