Tag: vegetarian
-
Orange, pomegranate and red rice salad
Jewelled with pomegranate seeds and perfumed with orange blossom and pink peppercorns this orange, pomegranate and red rice salad really is a princess of the dinner table. Rice salads can be a bit heavy and so to make this dish a bit lighter I’ve included the darling of the clean eating scene – cauliflower ‘rice’.…
-
Roasted shallot and white bean cassoulet
This roasted shallot and white bean cassoulet is super easy and delicious. The shallots take centre stage here, kept in halves so as to retain their texture and maximise their amazing sweetness. The herbs used are quite gentle to allow the flavour of the shallots to come through and the other ingredients to shine so try…
-
Warm lentil and squash salad
This warm lentil and squash salad is tasty and low maintenance. It requires little attention while cooking and can be served anywhere on the temperature spectrum from chilled to piping hot depending on the promptness of the guests and how distracted I get chatting before I get around to feeding anyone. The French lentils give…
-
Broad bean, horseradish and avocado dip
Wake up the senses with this easy broad bean, horseradish and avocado dip. The broad beans give the dip a brilliant bright green colour, the horseradish gives heat and bite while the avocado creates a velvety smooth texture. With their grey, bitter skin, broad beans can evoke memories of school dinner misery but, beneath the…
-
Sweet and spicy squash and kale
Bring the sunshine to your dinner table with this Caribbean inspired sweet and spicy squash and kale dish. I use kabocha squash, a round, winter variety with a dark green and orange skin. The cooked flesh has a floury texture, a bit like plantain and tastes sweeter than butternut squash. While the skin appears thick…
-
Red lentil dal with crispy curry leaves
Red lentil dal with crispy curry leaves is a bit of a staple in our house. With an unwieldy and not always clearly labelled spice collection the spice mix that makes it into each dal tends to vary but the spices in this recipe are fairly standard candidates. In reality as long as you use…
-
Chocolate truffles
These chocolate truffles are great for Christmas, Easter, Valentine’s Day, or any other time you fancy a chocolate fix. After creating the basic truffle mix you can flavour as you please. Simply follow the recipe but before you put the ganache in the fridge to set, stir in your chosen additional flavours. Some possible variations…
-
Wild mushroom and barley risotto
This wild mushroom and barley risotto is much lower in carbohydrate and higher in fibre in comparison to a typical rice risotto. The cooking process is the same, adding stock to the barley little by little but as legendary vegetarian food writer Rose Elliot notes, with barley risotto ‘you can be more relaxed about the…
-
Coconut and Thai basil stir fry
This coconut and Thai basil stir fry is a reminder of just how versatile the humble coconut can be! I have long used coconut for wet south Asian curries but it was after coming across Rick Stein’s India: in search of the perfect curry that I started using fresh coconut in dry dishes. In this…