Crown Prince Squash, Red Onion, Chard & Blue Cheese Quiche
For these quantities you will need a 22-24cm quiche tin – stainless steel tends to work better than glass. Pastry 125g butter, very cold from the fridge and cubed 200g… read more »
Roasted Brussels Sprouts with Parsnips & Pancetta
No more soggy over boiled sprouts. Sprouts caramelize when roasted and mixed with salty pancetta and sweet parsnips it’s a side dish with a spark. Serves 4, depending on quantity… read more »
Avocado Chocolate Mousse with Orange and Ginger
This raw chocolate mousse, with added ginger and orange takes minutes to prepare, and is a fun way to use up avocados and any banana or orange in your fruit… read more »
Miso Roast Aubergine with Quick Pickled Red Onions
Aubergine is really versatile – it’s just as good cooked into a sauce or a curry as it is smooshed into a dip, or cooked whole. Splitting an aubergine in… read more »
Brussels Sprouts and Bacon Fried Rice
Sprouts can be divisive but here’s a dish to take your brussels in a novel direction – give ’em a stir fry! Ingredients: Approx 150g brussels sprouts – very finely… read more »
Kohlrabi with Sesame Dressing
There are boundless possibilities for Kohlrabi and its slightly other-worldly look and here’s an Asian-style take on this brasicca whose name derives from the German for cabbage (kohl) and turnip (rabi). A recipe… read more »