Ratatouille (Traditional Vegetable Stew from Provence) from ‘The Vegan Cookbook’, Alan Wakeman and Gordon Baskerville Serves 4-6 Allow 40 minutes to prepare 125ml olive oil 1/2kg onions 2 cloves garlic 1/2kg green peppers 1/2kg red peppers 1/4kg aubergine 1/2kg courgettes 1/2kg fresh or tinned tomatoes A little oregano to taste …
Puy Lentil and Spinach Soup from Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Every Day’ Both filling and delicious, this soup is easy to make and great for a cold evening to warm you from the inside out. And if you like adding (dried) chilli to lots of your cooking like …
This month I am featuring a fantastic, fresh tasting, flavoursome recipe by Silvana Franco. (I didn’t use feta cheese and it was amazing without, so use or exclude as you fancy.) Lemon Courgettes, Feta & Watercress Salad Serves 4, Ready in 20 minutes 50g couscous 4 medium courgettes, cut into …
Broccoli salad with asian-style dressing from Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Every Day’ Serves 4 1 large head of broccoli (about 500g) ½ garlic clove A pinch of sugar 1 tablespoon rice vinegar or cider vinegar 2 teaspoons soy sauce 1 tablespoon toasted sesame oil 2 teaspoons sesame seeds …
I’m a big fan of Hugh Fearnley-Whittingstall’s! His recipes are colourful, inventive and straight forward to follow. Try this tasty, refreshing salad. It’s easy to make and delicious! Tahini-dressed courgette and green bean salad from Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Every Day’ Serves 4 2 tbsp olive oil 3 …
These are very good and healthy too! Sweet Potato Cakes from Yotam Ottolenghi’s book ‘Plenty’ (with my alterations in brackets) Serves 4 1kg peeled sweet potatoes, cut into large chunks 2 tsp soya sauce 100g plain flour (or wholemeal/spelt) 1 tsp salt ½ tsp caster sugar (optional) 3 tbsp chopped …