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  • Cold French Lentil and Kohlrabi Salad
    October 25, 2021

    Cold French Lentil and Kohlrabi Salad

    1 cup French lentils1 tbsp kosher salt1 bay leaf1 medium kohlrabi1 medium carrot2 green onions, or one spring onion1/4 cup fresh chopped parsley1/4 cup chopped walnuts3 oz goat cheeseSalad Dressing4 tbsp extra virgin olive oil2 tbsp lemon juice1 clove garlic,...

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  • Vietnamese Eggplant and Leek Lettuce Wraps
    October 18, 2021

    Vietnamese Eggplant and Leek Lettuce Wraps

    2 medium eggplant, sliced lengthwise ½ inch thick2 leeks white and light green parts only, halved lengthwise1 bunch scallions¼ cup soy sauceJuice of 1 lime1 teaspoon siracha or other Asian chile paste½ cup roughly chopped cilantro leaves1 head boston or...

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  • Herbed broad bean & feta crostini with asparagus
    October 11, 2021

    Herbed broad bean & feta crostini with asparagus

    160g broad beans4 tbsp extra virgin olive oil50g crumbled feta1 tsp honeysqueeze of lemon juicelarge handful of dill fronds4 baguette slices1 garlic clove , halved4 blanched asparagus spearsBring a large pot of salted water to the boil and cook the...

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  • Asparagus and Broad Bean Risotto
    October 11, 2021

    Asparagus and Broad Bean Risotto

    5 cups (1.25L) good-quality vegetable stock2 tbs extra virgin olive oil60g unsalted butter1 white onion, thinly sliced1 1/2 tbs each finely chopped flat-leaf parsley & dill, plus extra to serve2 garlic cloves, finely chopped400g arborio or carnaroli rice2/3 cup (160ml)...

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  • Kale, Fennel and Radish Salad with Ricotta Salata
    October 4, 2021

    Kale, Fennel and Radish Salad with Ricotta Salata

    1/2 cup (35g) fresh sourdough breadcrumbs2 tablespoons extra virgin olive oil, plus extra to drizzle1 bunch kale, stalks removed, leaves thinly sliced2 1/2 tablespoons lemon juice4 radishes, trimmed, thinly sliced1 small bulb fennel, thinly sliced2 garlic cloves, thinly sliced80g ricotta...

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  • Cauliflower Rice “Risotto” With Beets
    September 27, 2021

    Cauliflower Rice “Risotto” With Beets

    1 cup vegetable broth1 tablespoon unsalted butter½ cup diced onion (from one medium onion)3 cups cauliflower ricesalt and pepper, to taste2 small golden or Chiogga beets, cooked and cut into wedges¼ cup grated Parmesan cheese3 tablespoons chopped toasted walnuts1 tablespoon...

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