DETAILS Serves 4 Prep 10 minsCook 30 mins INGREDIENTS olive oil, for frying1 small onion, finely chopped250g Arborio rice800ml water and 2 vegetable stock cubesa few sprigs each of rosemary and thyme3 bay leaves200g green kale1 clove garlic, peeled50g Parmesan-style cheese, finely gratedzest of 1 lemon juice of ½ lemon2 tbsp olive oil50ml double cream250g cherry tomatoes, halved (mixed colours, ...
The best noodles to use are instant wholegrain rice noodles because they soften in the right time. You can use whatever vegetables you have to hand. For example, one pack of stir-fry veg can easily feed four. Aim to get as many types of veggies and colours as you can into yours.DETAILSMakes 4 portionsINGREDIENTS...
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 ...
A generous serving of cider adds a deliciously sharp sweetness to this hearty, comforting stew created by Aimee Ryan of Wallflower Kitchen. The dumplings couldn’t be easier to make and create a wonderfully soft, melt-in-your-mouth topping. DETAILS Serves 4Prep: 20 minutesCook: 45 minutes INGREDIENTS 1 tbsp olive oil1 white onion, diced3 garlic cloves, finely chopped1 leek, sliced2 carrots, peeled ...
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 ...