Blogs

Roast Squash & Charred Tenderstem Salad

There is nothing frilly or girly about this salad… it’s super tasty, robust, satisfying. It’s great served with a roast chicken or oily fish like mackerel.

Ingredients:

1 butternut squash

4 cloves of garlic, crushed

2 sprigs of rosemary

1 bag Tenderstem broccoli

1 bunch of spring onions, white part only, finely sliced (keeping the green tops for the dressing)

1 oak leaf lettuce, torn or 2 baby gem lettuces cut into quarters

For the dressing:

Green part of the spring onions, finely chopped

Smokey Saffron Pepper Stew With Jersey Royals

Earthy Jersey Royals, sweet peppers and smokey paprika and a delightful, natural richness from the saffron… this stew is a real celebration of Spring and Summer.

 

Ingredients to feed 4, generously:

2 peppers, deseeded & finely sliced

1 white onion, finely sliced

2 cloves of garlic, finely sliced

2 tsp cumin seeds

2 tsp ground coriander

1 tsp paprika

1 tsp smoked paprika

1/2 tsp freshly ground black pepper

1 tin of tomatoes

Roast Squash, Mushroom & Tomato Salad

This is a truly satisfying salad with a mouth-watering combination of sweet, earthy and zingy flavours; total comfort food!
 

Ingredients:
1 medium sized butternut squash

2 cloves of garlic, grated or finely diced

3 flat mushrooms, sliced

Juice of 2 limes

2 tbsp balsamic vinegar

1 tsp honey

6 or 7 vine tomatoes, quartered 1 red onion, finely sliced

1-2 red chillis, deseeded and finely sliced

Olive Oil

Sea salt

Freshly ground black pepper

Griddled Flat Peaches With Pistachios

These peaches are light, delicious and full of fresh flavour!

 

Ingredients to serve 4:

4 flat peaches sliced in half, widthways, and stone removed

300g soft vegan cheese of your choice or coconut yogurt

2 handfuls of pistachios, roughly chopped

A handful of fresh mint leaves, torn

The zest and juice of 1 lemon

Freshly ground black pepper

Sea salt

Olive oil

 

Method:

Summer Minestrone

Summer Minestrone

This minestrone is deliciously veg packed, full of flavour and an utter delight to enjoy in the garden with some crusty bread and a glass of something chilled.

Ingredients to serve 4:

2 red onions, finely diced

2 cloves of garlic, finely chopped

1 large or 2 small courgettes, diced

2 pack of Tenderstem broccoli, chopped into 1 cm pieces

1 tin of chickpeas, drained and rinsed

2 handfuls of garden peas, podded

2 tbsp good quality pesto

Sweetcorn & Spring Onion Fritters With Tabasco Yoghurt

Salty… sweet… crispy on the outside… soft in the middle…and utterly Vegelicious! Makes 8 – 10 fritters Ingredients: 2 ears of corn, kernels cut away from the husk 2 spring onions, finely chopped 2 green chillies (or to your preference), deseeded and finely chopped 1 big handful of coriander, finely chopped 100g feta cheese, crumbled 2 eggs 2 heaped tbsp plain flour, gluten free plain flour or chickpea flour Sea salt Freshly ground black pepper Olive oil 4 tbsp Natural yoghurt​ Tabasco sauce Method: 1.

Vegelicious Hot Salad With Purple Sprouting Broccoli

This is the most delicious jumble of veggies – perfect to put in the middle of the table alongside a roast chicken or side of salmon to feed troops!

Serves 4 (or 6-8 as a side )

Ingredients:

4 medium sized potatoes

1 red onion, finely sliced or 4 spring onions, finely sliced

2 cloves of garlic, finely diced

2 sprigs of rosemary, leaves removed from the stalks and finely chopped

3 handfuls of tenderstem broccoli or purple sprouting broccoli

Rustic Tomato Soup

Rustic Tomato Soup

This is a lovely way of making tomato soup. Roasting the tomatoes onions and garlic first really intensifies the flavour and brings out their natural sweetness.

Ingredients to serve 3 – 4:

350g of vine or beef tomatoes, roughly chopped

3 cloves of garlic, peeled and roughly chopped

2 red onions, peeled and roughly chopped

3 sprigs of thyme, leaves only

1 good quality tin of tomatoes

Sea salt

Freshly ground black pepper

Olive oil