Perfect for kids (and big kids), this dairy free milkshake made with ripe bananas and soaked walnuts makes for a quick and healthy breakfast. Granted, it’s not the lurid yellow colour we typically associate with banana milkshakes, but it’s delicious all the same. I guess […]
When I can’t think what else to cook – I make tarts. As long as you have some pre-made pastry to hand, dinner can be ready within 30 minutes! It doesn’t matter what pastry you use – shortcrust, puff or filo – just load on your toppings and bake in the oven, then serve with salad. It doesn’t really get much easier.
My favourite toppings for tarts depends on the season. In the summer, I love the sweet acidity of tomatoes, with green pesto, like I use in my heirloom tomato tart. In autumn, I often make pumpkin puree and use this to make my pumpkin, sage and goats cheese tart, but another autumn favourite is this pear, walnut and feta tart.
At the time of writing, it’s still summer, but I rescued a bag of unwanted pears and it just made sense.
I’ve got to be honest – I’m not usually one for ready meals. My version of convenience food is batch cooking dishes like chilli and curry from scratch and then freezing them in portions, ready to whip them out the freezer during a busy working […]
Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado salad was inspired by something I once ate at Ethos Foods in London – some kind of fruity spinach-y concoction; it was amazing! I think theirs was made with some kind of mango dressing, but I tend to use frozen raspberries – they add a nice tartness to the salad and because they’re a bit squishier than fresh raspberries, they create a kind of dressing too.
Like most people, I’ve gone the vast majority of my life without even considering that you might be able to eat cauliflower leaves. When I’ve previously bought cauliflowers from the supermarket, they’ve barely had any leaves to speak of and I’ve never managed to successfully […]
This carrot and parsnip tart might not be your immediate idea of a spring dish, but with salad leaves and a carrot top salsa verde, it becomes a lot lighter and more spring-like.
For most people, root vegetables belong in either a stew or a Sunday roast. They’re thought of as being hearty and robust, yet simply changing the way you prepare them makes them a whole lot more delicate. This dish uses ribbons of carrots and parsnips to create little spirals within a shortcrust pastry case, making root vegetables just a little bit… sexier?
And the vinegar in the carrot top salsa verde really cuts through the sweetness of the root vegetables.
And have you ever tried carrot tops before? To me they taste like slightly carrot-y parsley; they’re really quite delicious, so I’m not sure why all our carrots these days are… topless.
But I did manage to spot some with their tops on at my local market. They were winking at me from across the square, screaming “salsa verde”. So here we are.
Parsley is the key ingredient in a salsa verde, but I substitute the parsley for carrot tops because… well, like I said earlier, to me they already taste a lot like parsley. But what’s great is that you’re making something delicious from part of the vegetable that’s usually thrown away and that can only be a good thing!
It’s National Vegetarian Week; the annual awareness-raising campaign to promote vegetarian food and the perfect excuse to introduce a few more vegetables into your diet – hopefully for longer than just one week! Many of us buy our fruit and veg at the supermarket; however, supermarket […]