Slow Roasted Tomatoes
I used a mix of last week’s plum cherry tomatoes and a few larger ones for this recipe. Which ever tomatoes you use they are absolutely delicious. The smell… read more »
Roasted Squash with Tahini Yoghurt
This recipe uses Crown Prince squash, which is often available throughout the autumn, but it would work with any other squash or pumpkin, such as Red Kuri. This is more… read more »
Freestyle Sweetcorn Fritters
We call these freestyle fritters because once you’ve mastered the basic recipe and technique you can add in all sorts of different flavours or spices. They’re great as a light… read more »
Kohlrabi and Apple Coleslaw with Toasted Pine Nuts
A modern take on the classic slaw. It’s been made simply with shop-bought mayonnaise, but you could also use a French remoulade style dressing for a more complex flavour. The… read more »
Red Kuri Squash Thai Red Soup
A lightly spiced soup, perfect for colder days. Using a whole jar of medium spiced paste, this was lightly spiced. To jazz it up you can add extra chillis. Makes… read more »
Creamy Parsnip and Rosemary Soup
A warming, creamy soup perfect for the winter months. Top with parsnip crisps for added fun and jazz. Serves 4-6, roughly 2 litres. Ingredients: 750g parsnips, peeled, large dice +… read more »