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Squash and coconut curry

A tasty currry from Hugh Fearnley-Whittingstall’s Three Good Things. Ingredients 1/4 Crown Prince squash 2tbs oil 1 onion, thinly sliced 2 cloves garlic, thinly sliced 1 or more sliced red chillies 1 tbs or more curry powder/paste Tin of coconut milk Lemon or lime juice Preparation Peel and deseed the squash, then cut into chunks […]

Fennel, orange and olive salad

A refreshing salad from ‘Vegetables’ by Sophie Grigson. Ingredients One fennel bulb, quartered and finely sliced Two oranges or one pink grapefruit, peeled and sliced or segmented Some black olives, stopned and sliced Juce of half a lemon 4 tbs olive oil Preparation Mix the fennel, oranges/grapefruit and olives in a serving dish.  Whisk the […]

Roasted squash and tomato salad

A really tasty warm salad from ‘Vegetables’ by Sophie Grigson. Ingredients 1/4 Crown Prince squash 3cm piece root ginger, grated A few bay leaves Olive oil 250g cherry tomatoes, or a large tomato, chopped 4 cloves garlic, sliced some streaky bacon 2tbs white wine/cider vinegar Preparation Slice the squash into 3cm thick slices.  You can […]

Celeriac and apple salad

A delicious Autumn salad. From River Cottage Veg. Ingredients 1/2 large celeriac, peeled An eating apple 50g raisins some parsley For the dressing: 1tsp mustard 1tsp sugar 1tbs cider vinegar 2tbs sunflower oil 2tbs olive oil Preparation Shake all the dressing ingredients together in a jam jar. Cut the celeriac into matchstick sized pieces using […]

Fennel and celeriac soup

A delicious autumn soup from Hugh Fearnley Whittingstall’s River Cottage Veg book. Ingredients 30g butter I tbsp oil 4 shallots, sliced 2 fennel bulbs, trimmed and roughly chopped 1 celeriac, peeled and roughly chopped Finely grated zest of 1 orange 500ml vegetable stock Crème fraîche, to finish Method Heat the butter and oil in a […]

Warm squash and mushroom salad

The sweetness of the roasted squash combines deliciously with the creaminess of the cheese.  Feel free to use a different cheese if you don’t like stilton. This is another recipe from Hugh Fearnley-Whittingstall’s excellent River Cottage Veg book. Ingredients Serves 4 1kg of squash (1/4 of a Crown Prince) 12 sage leaves, bruised 4 garlic cloves […]

North African Squash and chickpea stew

This is a delicious recipe, warming and filling.  Although it seems to have quite a few ingredients, it is actually quite simple to make.  It also reheats very well if frozen in portions. Also from Hugh Fearnley-Whittingstall’s River Cottage Veg book. Ingredients 2 tablespoons of oil 2 large onions, diced 2 garlic cloves, crushed or […]

Beetroot Soup

Beetroot Soup

Ingredients 3 or 4 medium beetroot, peeled and chopped into a small dice. 1 clove garlic, chopped roughly 1 medium onion, peeled and finely chopped 1 tbsp oil 500ml beef or veg stock salt and freshly ground black pepper 125g feta cheese Preparation method Heat the oil in a pan, add the onion and garlic.  Sweat gently for  about […]

Broad Bean Hummus

Broad Bean Hummus

Ingredients 400g shelled broad beans (larger beans are good to use) 1 crushed clove garlic Approx 3 tbsp rapeseed or extra virgin olive oil A good squeeze of lemon juice Salt and freshly ground black pepper Preparation method Put the broad beans in a pan, cover with water and bring to the boil. Simmer for 5-10 minutes […]

Creamed Spinach

Creamed Spinach

Ingredients 500g fresh spinach 1 onion, peeled and cut into thick slices 250ml whole milk 1-2 bay leaves 50g butter 25g plain flour Salt and freshly ground black pepper Whole nutmeg Preparation method Trim the spinach, stripping out the coarse central stalks and wash. Cook, covered, in a large pan with no added water. When the […]