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Recipes

Vegetable chips with peanut dip

Vegetable chips with peanut dip

Oven–baked chips are not only healthier than those that are fried, their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.

Cidered pork stew with light herb dumplings

Cidered pork stew with light herb dumplings

A spoonful of Dijon mustard peps up this simple, vegetable–rich pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full–flavoured sauce, and turn the stew into a well–balanced meal in a bowl. You can vary the herbs in the dumplings for a different result.

Artichoke soup with caraway

Artichoke soup with caraway

Looking like knobbly new potatoes, Jerusalem artichokes have a distinctive, yet delicate, flavour that goes well with other root vegetables, particularly in a smooth–textured soup. Sweetly aromatic caraway seeds complement the vegetable flavours perfectly.

Classic gazpacho

Classic gazpacho

This traditional Spanish soup is full of wonderfully fresh flavours and packed with vitamins as all the vegetables are raw. Cool and refreshing, it is the ideal choice for a simple lunch or midsummer supper, with some crusty country–style bread or rolls. Or serve it as a starter on a warm evening.

Bean pot with orange salad

Bean pot with orange salad

Creole spices enliven this hearty mixed bean and vegetable casserole. Like the classic French cassoulet, it has a crisp crumb topping. With the accompanying refreshing salad, it makes a tasty, well–balanced meal.

Beef in red wine

Beef in red wine

Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat and vegetables. Flambéing with brandy brings the cooking to a spectacular finale.

Blanquette with pt croutes

Blanquette with pâté croutes

The classic blanquette is a stew of poultry, veal or pork in a rich white sauce. In this contemporary version, tender vegetables in a creamy sauce are partnered by savoury chicken liver croutes, which add a contrast of crunch to the moist casserole.

Bolognese beef pot

Bolognese beef pot

Lemon and fennel bring wonderfully fresh flavours to familiar braised beef mince in this Italian–inspired dish, making this as good for al fresco summer dining as for a light supper on a winter evening. Serve plenty of bread to mop up the tangy tomato sauce, plus a crisp leafy salad.

Borsch with crunchy mash

Borsch with crunchy mash

Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. There are as many types of borsch as there are cooks in Eastern Europe – this puréed version retains every gram of goodness.

Braised vegetables with falafel and yogurt sauce

Braised vegetables with falafel and yogurt sauce

As a change from rice, pasta or couscous, try little falafel with a simple vegetable casserole. Made with canned chickpeas and baked rather than deep–fried, these falafel are quick and easy to prepare, as well as being deliciously healthy.

Fruit and pistachio baklava

Fruit and pistachio baklava

Here is an updated version of the traditional Greek pastries, made with a cinnamon–spiced filling of dried dates, dried mango and pistachios, layered with filo pastry. Although this baklava uses less fat and honey than usual, it is most definitely a special sweet snack and sure to be a winner.

Spiced couscous tomatoes

Spiced couscous tomatoes

Choose ripe, well–flavoured tomatoes for this dish. Hollowed out, they make the perfect container for a spicy eggplant, dried apricot and nut couscous. The juices are squeezed out of the scoopedout tomato flesh and seeds, and whisked with a little harissa paste to make a tangy dressing.

Fruit brochettes with rosewater cashew cream

Fruit brochettes with rosewater cashew cream

Serving fresh fruit threaded on skewers is an attractive alternative to making a fruit salad and is a great way of pairing complementary fruit. It will entice children to eat more fruit, too. Here an exotic nut cream flavoured with rosewater transforms the combination of apricots and cherries.

Spiced fruit, nuts and seeds

Spiced fruit, nuts and seeds

This mildly spiced mix of crunchy nuts, pepitas, sunflower seeds, tangy dried cranberries and sweet sultanas is great for nibbling as a healthy snack or with drinks. Children love it (although it is not suitable for young children who can choke on nuts). You can easily vary the mix of nuts.

Goat's cheese toasts

Goat's cheese toasts

Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of roma tomato and tangy goat's cheese, sprinkled with pine nuts and fresh herbs. Choose your favourite type of goat's cheese: delicate or strong in flavour, soft or firm in texture.

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