Category Main course

Stuffed courgette with quinoa, peppers and rocket

Ingredients (serves 3 – 2 courgette halves per person) 3 large courgettes 150g quinoa (I used a mixture of white and red) 1 red pepper 2 handfulls of rocket 1 tsp smoked paprika (optional) 1 clove garlic 1/2tsp chilli flakes Salt and pepper Method Slice the courgettes in half and scoop out the middle using […]

Pumpkin speltotto with sage

Spelt has become quite fashionable. It is probably helpful that the man leading the charge in spelt farming is non other than Roger Saul, the man behind the Mulberry brand. I got a pack of spelt from the wonderful Suma and had a go at making speltotto (risotto using spelt instead of rice) and it […]

Warm quinoa salad with pomegranate, feta and roasted pumpkin and peppers

This vibrant healthy winter salad is incredibly moreish. If you don’t have any pumpkin, use butternut squash. Simply omit the feta for a vegan version. Pomegranate molasses and red quinoa can be a little hard to come by. You can get them from specialist food shops – I got mine from Suma. This recipe is […]

Kerala Sambar

Food from Kerala has a strong curry leaf flavour. This dish is also quite spicy but if you don’t like your food too hot, don’t use as much chilli. This is lovely served with lemon rice and mushroom thoran. It is meant to be quite watery and stew-like. So if your dish is getting a […]

Chestnut, mushroom and samphire risotto

While I regularly moan about being given risotto in restaurants as the only vegetarian ‘choice’ at the moment, I do still love making it and eating it at home. I just don’t want to eat it every time I go out – especially when I can make a better version at home! My uncle made […]

Wine soaked mushrooms and carrots with rosemary potato rösti and mustard halloumi

This is hearty, warming meal. Perfect for Autumnal evenings or Sunday lunch. Ingredients (serves 2) 2 large baking potatoes Handful of fresh rosemary 200g mushrooms (quartered) 150g carrots (I used baby carrots which didn’t need chopping. If using large carrots – cut into one inch chunks) 1tsp mustard seeds 1tsp coriander seeds (crushed) Small glass […]

Creamy ‘gorgonzola’ polenta with aubergines, tomatoes, olives and flaked almonds

This is really easy to make. Feel free to exchange the aubergines with courgettes and olives with capers if you want. If you don’t have flaked almonds, use sunflower or pumpkin seeds instead. Gorgonzola isn’t suitable for vegetarians, please see this post for alternatives. Ingredients (serves 2) 1 medium aubergine Handful cherry tomatoes Small handful […]