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Smacked Cucumber with Chilli Oil is a refreshing, flavour-packed salad based on a Chinese classic. Smacking or smashing the cucumber gives more surface area to be cloaked in the salty, sweet, hot and sour dressing. Flavoured with soy sauce, rice vinegar, sesame oil, garlic and …Read more
Potato Salad with Smoked Mackerel takes a classic side dish and makes it extra special. Creamy, smoky and with a hint of horseradish, hard-boiled eggs add to the interest along with flakes of mackerel. Pair with a green salad to enjoy as a main meal …Read more
Roasted Radishes may sound unusual, but they’re surprisingly tasty. Fast roasting in olive oil for around ten minutes mellows the radish’s natural pepperiness and makes them delectably juicy. Flavoured with garlic and a squeeze of lemon, I think they’re great as a side dish, warm …Read more
Grilled Spring Onions with Romesco Sauce turns an everyday ingredient into a simple but oh-so-good feast. Based on a Spanish-Catalan classic, spring onions are doused with olive oil and grilled. Or, if it’s barbecue weather, you can char them over hot coals. But what …Read more
Chinese Coleslaw Salad, full of crunchy vegetables, is the perfect accompaniment to many East Asian-inspired dishes. You won’t find the rich, creamy dressing of traditional European coleslaws here. Instead, shredded cabbage, carrot, cucumber and onion has a lightly sweet but refreshing and tangy dressing inspired …Read more
Beetroot & Kale Salad, with roasted vegetables, grains, nuts, and a lively orange-maple dressing, is a perfect one bowl meal for Autumn and Winter. This warm salad is full of goodness, but with great textures and flavours too. I love it topped with golden-fried halloumi. …Read more
Tuna & Egg Salad has become a regular, hearty summertime lunch for me. Cupboard staples like tinned tuna, olives, capers and hard-boiled egg are combined with fresh vegetables and a simple dressing. It doesn’t haven’t pretensions to be a classic salade Niçoise, but it will …Read more
Sprouting at home all kinds of seeds and beans is incredibly easy. In this post I show you how to get super-fresh, crunchy sprouts in just 3-5 days. I’ll tell you what simple equipment you need, which seeds and beans to sprout, how to do …Read more
Green Bean Salad with Garlic & Mint makes the most of this wonderful seasonal vegetable. The just-cooked beans are dressed with garlic slices that have been gently fried to golden mellowness, plus a minty vinaigrette. An easy side dish that will complement almost any summery …Read more
Tomato & Broad Bean Salad with Salsa Verde makes a wonderfully summery meal. I like it with some feta cheese crumbled over the top. But you can leave that off for a completely plant-based dish. Eat on its own, with bread, with a range of …Read more
Thai Pickled Shallots are a great little item to have tucked away in the cupboard or fridge. Flavoured with chilli, garlic, ginger, lemon grass and coriander, you only need a few, thinly sliced, to perk up salads and virtually any dish with a South-East Asian …Read more
Labneh is a creamy, Middle Eastern style yogurt ‘cheese’ that’s easily made at home. All you do is strain plain, full-fat yogurt for 24-hours until it’s rich and soft like cream cheese. Great for spreading or dipping into, you can flavour it how you like …Read more
One Bowl Meals are a great way of eating a variety of different foods including loads of vegetables. They’re also perfect for using up leftovers plus odds and ends of veg, helping you reduce food waste and save money. Take a look at my examples, …Read more
Gazpacho Smoothie with Wild Garlic is a refreshing drink or light meal with lots of raw blended vegetables. Perfect on a hot day, you can substitute a small clove of garlic and greens such as spinach when wild garlic isn’t in season. If you want …Read more
Savoury Granola, a mix of seeds and nuts toasted with your choice of flavourings, is great for quickly adding nutrition, texture and flavour to loads of different meals. Kept in a jar in the fridge, a batch will last for weeks, ready to sprinkle over …Read more
Vegetable Slaw with Orange, Honey & Mustard Dressing is one of those recipes adaptable to whatever you happen to have in the fridge. I like a combination of shredded fresh raw vegetables with a good variety of colour. Favourites are crunchy peppers, carrot, onion and …Read more
Tangy Vegetable & Apple Coleslaw is a great variation on the classic salad of shredded vegetables in a creamy dressing. Crisp eating apples and a splash of cider vinegar give a tart edge and yogurt mixed with the mayonnaise lightens this satisfying side salad. …Read more
Tahini Miso Vegetable Slaw with Crispy Chickpeas is a big, satisfying bowlful. Crunchy shredded vegetables with a dressing based on creamy tahini, full flavoured miso paste and as much chilli heat as you like are joined by chickpeas roasted until crispy and moreish. A hearty, …Read more
Roast Beef Salad is undoubtedly a sensible way to use up leftovers from the Sunday roast. But, made with quality beef sirloin, I think it’s so good it’s worth roasting a joint specially to make this satisfying plate. With little salads of roasted carrots, garlicky …Read more
Broad Bean Paté with Goats’ Cheese & Mint is a wonderful dish for Spring and Summer. With a combination of earthy broad beans, tangy goats’ cheese, refreshing mint and a hint of lemon, it’s light but satisfying. It’s fabulous spread thickly on toasted bread or …Read more
Pea Shoots are really easy to grow at home. All you need is a windowsill. So forget those bags of limp supermarket ones, cut days ago and trucked around the country. Grow your own and you’ll have super-fresh pea shoots whenever you want. If you’ve …Read more
Quinoa Salad with Peas & Broad Beans includes some of the best ingredients of Spring and Summer. But you don’t have to wait until the new season’s peas and broad beans are available to make it. That’s because frozen versions, available all year round, can …Read more
Microgreens, packed with nutrition and flavour, are incredibly easy to grow at home. In this post I show you how. While a huge proportion of our food these days is transported across (and, even worse, flown over) the world, what could be more local …Read more
This Miso, Ginger & Sesame Vegetable Salad is a real favourite at our house. The sweet and tart, zingy dressing is made in about five minutes. All you need to do then is decide what crunchy veg you want in the salad. I love carrot, …Read more
Roasted Beetroot Hummus is a great variation on the classic Middle Eastern dip. The sweet earthiness brings a new dimension without overwhelming the chickpeas and tahini of the original. Roasting both the beetroot plus a head of garlic (which becomes beautifully mellow) will add even …Read more