A strata is a savoury bread and butter pudding. We make many delicious combinations but this one was inspired by Claire Ptak’s version at Violet Bakery in London. This Kale, Mushroom and Ricotta Strata recipe makes a brilliant vegetarian main course. Ingredients: – 900g stale white sourdough bread – butter, for spreading – green salad, […]
Kale, Leek, Mushroom and Ricotta Strata Recipe by Darina Allen Read More »
This Green Quinoa Bowls Recipe is from Vegan in 7. Quinoa is a tiny grain that has a slight nutty flavour and is gluten-free. You can get all kinds of varieties, including white, black and red. Originating from South America, it’s become very popular in recent years, particularly amongst vegetarians and vegans. Combined with greens
Green Quinoa Bowls Recipe from Vegan in 7 Cookbook Read More »
There is something grand and celebratory about roasting a vegetable whole. It becomes a centrepiece, which is something I think people look for in vegetable-centred cooking. The food I make most nights celebrates vegetables in some way, but cooking them whole like this takes a cauliflower one step further: golden and crackled, its colour intensified,
Turmeric and Coconut Baked Aloo Gobi Recipe From The Modern Cook’s Year Read More »
This Radicchio & Grilled Fig Salad Recipe with Nut Balls is from Vegan in 7. Radicchio is a gorgeous red salad leaf with quite a bitter taste, so it needs some balance from salty, sweet flavours and creamy tones. The ingredients in this salad provide just that, making it a perfect and very moreish autumn
Radicchio & Grilled Fig Salad Recipe with Nut Balls from Vegan in 7 Cookbook Read More »
These blondies are somewhat bottle blonde. Though they don’t have the cocoa or hefty amount of chocolate that a brownie would (which makes them a blondie), I do use muscovado sugar, which turns them a deep dark brunette. If you like you could use a lighter sugar, though the deep maltiness of muscovado works so
Almond and Smoked Salt Blondies Recipe From The Modern Cook’s Year Read More »
This is a traditional salad recipe in Puglia, southern Italy, and is similar to the Tuscan panzanella. Both are a great way of using up stale bread, which soaks up the delicious juices of the tomatoes and dressing, but this one is even more frugal and we reckon better. Use the best oil you can
Ciadella Tomato and Bread Salad Recipe by The Hairy Bikers Read More »
This summer rolls recipe is a light way to start any meal, or perfect as a simple lunch. Once you start rolling, they’re pretty easy – and fun – to make! Makes 8 Ingredients: – 8 round rice paper wrappers – 1 bunch of fresh mint – 1 bunch of fresh (Thai) basil – 1
Summer Rolls Recipe from Vegan in 7 Cookbook Read More »
This roast kale lasagne recipe is based on the delicious Vincisgrassi, a mushroom lasagne that hails from the Le Marche region in Italy. The authentic Vincisgrassi uses the smokiness of Parma ham. I didn’t want to stop eating this dish, one of my most craved, when I stopped eating meat, so this is topped with
Smokey Mushroom and Roast Kale Lasagne Recipe From The Modern Cook’s Year Read More »
This marinated squid recipe is really good as it is, but if you want to make it a more substantial meal, add some veg such as fennel, new potatoes or green beans. You can also use cuttlefish for this recipe. Ingredients: – 600g prepared squid, cut into rings – 3 tbsp olive oil – juice
Marinated Squid Recipe by The Hairy Bikers Read More »
If you need a healthy dish to impress, try this pecan and apricot tart recipe. Dried apricots contain fibre, vitamin A (from the beta-carotene) and catechins (flavonoid phytonutrients) – I prefer the organic, brown unsulphured variety. Pecans are packed with heart-healthy fats, meaning you can enjoy a slice knowing you are still providing your body
Pecan and Apricot Tart Recipe by Rhiannon Lambert Read More »
This spinach, pine nut and raisin salad recipe is a perfect light lunch for January, with a hint of Spanish flair. Ingredients: – 50g raisins – 2 tbsp olive oil – 25g pine nuts, toasted in a dry frying pan – 2 garlic cloves, sliced – 3 tbsp dry sherry – 200g baby spinach –
Spinach, Pine Nut and Raisin Salad Recipe from A Taste of Salamanca Cookbook Read More »
This gratin tastes greater and more indulgent than the sum of its parts; it’s also very easy to throw together. It is one of the rare occasions I use double cream, but in this instance it is well worth it. The flavours are firmly rooted in Italy, though I use Cheddar to top it as
Chard, Lentil and Bay Gratin Recipe From The Modern Cook’s Year Read More »
Start your morning with a healthier toast, full of fibre, healthy fats, extra protein, folic acid and other nutrients. Use it for a healthier lunch sandwiches or as a plain toast with your soup. It can be topped with avocados and poached eggs or goat’s cheese and rocket or even soft cheese and parma ham.
Walnut and Beetroot Homemade Bread Recipe by The Food DNA Read More »
This is a beautiful and vibrant courgette, pea and mint soup recipe that will boost your vegetable intake for the day. I don’t see many people taking flasks to work these days and I think it’s a real shame; home-made soup is such a fabulous lunchtime option and is a great way to save some
Courgette, Pea and Mint Soup Recipe by Rhiannon Lambert Read More »
I believe in using what’s in the spice cupboard at every opportunity and this baked turmeric eggs recipe does just that. One of the simplest ways to use turmeric is to add its distinct yellow colour to your eggs. Curcumin is the main active ingredient in turmeric; it’s said to have powerful anti-inflammatory effects and
Baked Turmeric Eggs Recipe by Rhiannon Lambert Read More »
There was a little trial and error with these but the end result shows that sometimes, simple is best. With just four ingredients combined, these honestly are the tastiest energy balls I’ve ever had. They make such a delicious addition to a mid-afternoon cup of tea and also satisfy any after-dinner sweet cravings you might
Cranberry and Cashew Energy Balls Recipe by Holly White Read More »
This Victoria Sandwich Recipe is from A Baker’s Life by Paul Hollywood. I do baking demos around the country these days, and I’ve found that someone will always ask about gluten-free alternatives. The key to the best gluten-free flour is to mix different kinds together as they all have different qualities. The texture of this
Gluten-Free Victoria Sandwich Recipe by Paul Hollywood Read More »
This stew recipe is based on the lovely chachouka in River Cottage Veg Every Day. There are no eggs this time, but even more veg, with potatoes and chard adding to the rich pepper and tomato base. I really like the earthy, pungent tang of saffron in the dish, but the stew is still delicious
Pepper, Potato and Chard Stew Recipe by Hugh Fearnley-Whittingstall Read More »
I batch cook the curry paste for this and have it to hand when I want a super quick dinner. When it comes to veggies, if you want this ready and cooked within a few minutes use things that will cook quickly: sugar snap peas, beans, mushrooms, thin sliced carrots, courgettes and spinach. Here I
Butternut Squash and Tofu Curry Recipe by Holly White Read More »
I used to be really reluctant about supplements but leading up to my wedding I began taking a vegan protein in a smoothie after my workouts and I found I felt so much better afterwards. I’ve tried quite a lot and my favourite has to be the WelleCo Nourishing Protein. It tastes really good and blends
The Perfect Post-Workout Vegan Smoothie Recipe by Holly White Read More »
The perfect fresh dish to kick off your 2018, this Apple Jelly with Coconut Sorbet recipe was created by Chef Chad Byrne at The Brehon Hotel in Killarney. Ingredients: Jelly – 500g apple juice – The zest of one lemon – 1 knuckle ginger microplained – 6 cups sugar Coconut Sorbet – 1 350g can
Apple Jelly With Coconut Sorbet Recipe by Chef Chad Byrne at The Brehon Read More »
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