DETAILSServes 4 Preparation time: 10 minutes Cooking time: 35 minutesINGREDIENTS300g pasta 250g ricotta cheese 60ml milk 30g vegetarian hard cheese, finely grated 1 batch of basic tomato sauce (about 750g) – see box 1 tsp dried mixed herbs ½–1 tsp dried chilli flakes 230g purple sprouting broccoli, trimmed and halved if large 200g ...
DETAILS Makes: 4-6 portions INGREDIENTS 1 tbsp olive oil (or use no-oil sautéeing method, below)1 onion, finely diced2 sticks celery, finely diced700g vegetables, unpeeled, if possible, and diced – select at least 3 from: carrots, pumpkin, squash, celeriac, beetroot, swede, parsnip, turnip, kohlrabiA bouquet garni of 2 sprigs rosemary, 2 sprigs parsley and 2 bay leaves1 tsp dried ...
DETAILS Serves 4Prep: 10 minutesCook: 20 minutes INGREDIENTS 250g bag cavolo nero2 tbsp chilli oil1 red pepper, diced1 tsp mild chilli powder400g can kidney beans, drained and rinsed400g can chopped tomatoes1 tbsp tomato puree1 vegetable stock cubeTo serve: cooked rice METHOD Preheat the oven to 200°C, gas mark 6.Place 100g cavolo nero in a large bowl, removing any thick stalks, ...
DETAILS Serves 4Prep: 15 minutesCook: 30 minutes INGREDIENTS 2 parsnips, diced2 carrots, diced1 onion, diced2 tbsp olive oil5cm piece root ginger, grated1 tbsp harissa paste200g pack sliced Cavolo Nero250g pouch super seeds with quinoa & chia200g brown basmati riceJuice 1 lime METHOD Preheat the oven to 200°C, gas mark 6.Place the parsnips, carrot and onion on a large baking tray ...
DETAILS Serves 4Prep: 15 minutesCook: 20 minutesServes: 4 INGREDIENTS 200g pack shredded Cavolo Nero2 tbsp olive oil1 large onion, finely chopped1 tsp ground cumin1 tsp ground coriander400g can chickpeas, drained2 tbsp plain flour2 x 400g cans chopped tomatoes300ml vegetable stockTo serve: cooked couscous METHOD Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve ...
Pumpkin, high in antioxidants, helps with immunity and pearl barley is a nutritious alternative to white risotto rice and more satisfying. If you’re vegetarian, make sure you use a Parmesan-style cheese made without rennet, or substitute for a vegetarian or vegan equivalent.DETAILSServes 2INGREDIENTS150g pumpkin or squash, cut into 2cm cubes 1 tbsp olive ...
Nicola Graimes says: ‘I have always struggled to like tempeh – I thought I should like it, after all I love tofu, but I think it was mainly a textural thing. This recipe has changed my mind. I’ve discovered the secret is to crumble it into small pieces, then stir-fry until golden and flavour it ...
Nicola Graimes says: ‘The sweet softness of the roasted pears is perfect with the crunch of the toasted pecans and bite of the cavolo nero (or you could use kale) and lentils. Choose pears that are just on the right side of ripeness; too soft and they’ll fall apart when roasted. It is a salad ...