Sorrel Risotto
Don’t have sorrel? You can substitute with spinach or chard Serves 2-3 Ingredients: 650ml organic vegetable stock olive oil 1 small onion, peeled and finely chopped 1 stick of celery,… read more »
Cucumber and Lemon Cake with Elderflower Icing
I was extremely excited to stumble across Veggie Desserts last week – a recipe blog dedicated solely to using vegetables in delightful desserts, mouth-watering muffins and delectable drinks. Armed with… read more »
French Beans with Feta, Walnut and Mint
“This simple, tasty salad works with runner beans, too. Serves two to four.” – from The Guardian. Ingredients: 280g french beans, trimmed 3 tbsp extra-virgin olive… read more »
Summer Purslane Pasta
Prep time: 5 minutes Cook time: 10 minutes This recipe accommodates a 500g bag of pasta. Ingredients: 1 bunch purslane (400… read more »
Courgette Pasta with Basil, Cherry Tomatoes and Poached Egg
Prep time: 5 minutes Cook time: 10 minutes Ingredients: 1 1/2 pints heirloom or regular cherry tomatoes 1/3 cup oil packed sun-dried tomatoes 1 cup fresh basil, chopped, plus more… read more »
Grilled Fennel Salad with Fresh Herbs and Parmesan
Fennel is a “marmite” of the vegetable world – due to its liquorice flavour some love it whilst others loathe it. However, if you cook it well you can transform fennel’s… read more »