Griddled Baby Courgettes and Radish with Herbs & Feta
This is more of an idea, than a recipe. You will need a cast iron griddle pan, if you want to get those grid lines on your veg. If not… read more »
Courgette Fritters
Ingredients 40g plain flour 1 tsp baking powder 1 tsp garlic powder, or handful shredded herbs, lemon zest for flavour 1 medium egg, whisked 1 medium courgette, coarsely grated,… read more »
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 »
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 »