Monthly Archives: June 2014

Spiced cornbread

Really easy to make and great for sharing. While it goes really well with soups and stews, it is also great for taking on picnics as it will transfer well wrapped in a kitchen cloth. Ingredients 40g butter 3 shallots, finely chopped 2 chillies, thinly sliced 200g coarse cornmeal (polenta) 200g plain flour 2 tsp […]

Slow roasted tomato tart with watercress pesto

Tarts are great for picnics as all you need is a knife for cutting and your hands for eating. The polenta gives is a slightly ‘gritty’ texture which I think works well for a summer tart. Ingredients For the pastry base: 170g plain flour (plus a bit to dust) 50g polenta 20g finely grated vegetarian […]

Olive, rosemary and goats cheese muffins

Savoury muffins are a great alternative to sandwiches for picnics as they transport a lot better, don’t get soggy and don’t have a tendency to spill everywhere. Ingredients 2tsp of baking powder 250g of plain flour 50g of cheddar, grated 3 free-range eggs 40mls milk 50ml olive oil 2tbsp fresh rosemary 100g good pitted olives […]

Porcini and black truffle linguine

I am a total sucker for truffle. I know it is extravagant and expensive, but I tend to justify my truffle splurges by qualifying that, as a vegetarian, I spend a lot less money on food than others. This also makes me a total sucker for truffle stalls at markets and foodie events. At the […]

Garden vegetable pasta

You don’t necessarily need fresh peas or broad beans for this dish – the frozen ones work just as well although you will need to slightly thaw the broad beans before taking the skins off. I think this pasta dish is best eaten in the garden on a warm summer’s evening with a good glass […]

Juniper, cider and sage infused wild rice salad with mushrooms, almonds and crispy onions

This is much more exciting than your bog standard rice salad! It has subtle fragrant spices from the juniper, a sweetness from the cider but is also earthy with sage and mushrooms. Wild rice has a tougher consistency than white rice and therefore takes longer to cook but has plenty of texture. It is also […]

Allotment stew with parsley dumplings

Ingredients (serves 4) 200g broad beans 200g runner beans 2 large courgettes 200g peas 2 large onions 1 fennel bulb 150g mangetout 3 cloves of garlic 200mls good vegetable stock 50mls double cream 1 glass of white wine Juice of one lemon Cooking oil 200g self-raising flour 100g butter cut in pieces 75g mature cheddar, […]