INGREDIENTS EggsBasilHot sauceBreadButterCherry tomatoes METHOD Whisk the eggs in a shallow bowl as you usually would, but omit sugar and cinnamon, and instead hit them with freshly ground black pepper, chopped basil, and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry up the toasts up in butter. Scattering a ...
INGREDIENTS CucumberTomatoOlive oilParsleyMintLemon Bread or pitaHalloumi METHOD Combine diced cukes and a ripe tomato or two, chopped, a lot of olive oil and pepper, and some parsley and mint. Taste and add salt, but not too much because the cheese will be salty. Then cut a lemon into wedges to serve on the side, and put some crusty ...
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 ...
I find that the older I get, the more bite I enjoy in my pasta: cook the spaghettini so that it is properly al dente – which for these fine strands means a good two minutes less than suggested on the packet. DETAILS Serves 4 INGREDIENTS 4 tbsp olive oil1 garlic clove, finely chopped2 mild red chillies, deseeded and ...
DETAILS Prep: 10 minutesCook: 10 minutes INGREDIENTS 1 tbsp white miso paste2 tbsp butter1 tsp dried chilli flakes100g shiitake mushrooms, torn60g sesame seeds (reserve some for garnish)160g mangetout160g asparagus spears, roughly chopped1 tbsp teriyaki sauce1 tsp soy sauce100g cooked brown rice30g spring onions (about 2 or 3), thinly sliced METHOD Melt the miso paste and butter in a lidded wok ...
DETAILS Prep: 10-15 minutesCook: 40 minutes INGREDIENTS 160g red onion (about 1 medium), quartered160g deseeded and skin-on butternut squash, sliced into 2cm-thick wedges160g Brussels sprouts, halved2 tbsp extra-virgin olive oil, plus extra for drizzling2 tsp cumin seeds1 tsp ground cinnamon1 tsp dried chilli flakes2 tsp sumac, plus extra to serve2 wholemeal pittas, torn into chunks200g halloumi, cut into ...
DETAILSPrep: 10 minutes Cook: 35 minutesINGREDIENTS160g fennel (about 1 small bulb), sliced into thin wedges 400g tin flageolet beans, drained and rinsed 160g leeks (1 large or 2 small), sliced 2 tbsp extra-virgin olive oil 100g fresh basil pesto (vegan if preferred) finely grated zest and juice of 1 lemon sea salt and ...