Nicola Graines says: ‘Nutritionally speaking, wholewheat pasta beats white pasta hands down, yet its ‘brownness’, albeit fitting with the season, could be described as a bit lack-lustre. To brighten things up, cooked fresh beetroot/beet is used here to add both colour and flavour to the pasta in this quick and easy meal.’Nicola Graimes DETAILSServes 4 ...
Alice Zaslavsky says: ‘Whenever I’m asked to sum up Georgian food, I always fire back ‘walnuts, garlic, coriander’– it may as well be our holy trinity. Whether these are blitzed in, stirred through, or sprinkled on top, many vegetable dishes in the cuisine benefit from this combination, from spinach to beetroot to aubergine. I particularly ...
DETAILSPrep: 10 minutes Cook: 20 minutes Serves 6-8INGREDIENTS200g pack sliced Cavolo Nero 50g butter 1 onion, finely chopped (200g) 1 clove garlic, finally chopped 1 Bramley apple, grated (250g) 50g flaked almonds, toasted 50g walnuts, roughly chopped 50g dried cranberries Zest of 1 clementine 200g fresh breadcrumbs 100ml hot vegetable stockMETHODPreheat the ...
DETAILS Prep: 15 minutes plus chillingCook: 5 minutesServes 6-8 INGREDIENTS For the caramelised clementines:100g caster sugar6 clementines, peeled and each sliced into 3 (445g peeled weight)25g California walnuts1 tbsp coffee granules (5g)8 trifle sponges (175g)200g mascarpone200ml double cream100g natural yogurt100g caster sugar75ml Marsala wine100g California Walnuts, roughly chopped METHOD For the caramelised clementines, place the sugar and 150ml water in ...