This delicious Ottolenghi recipe is an Autumn regular – as a main course it has won over even the most ardent meat eaters. The combination of the spicy yogurt sauce…
An absolute favourite for Autumn. This dish is extra-lovely when the roast veg are still a little warm. Try adding fresh apple slices just before serving, for crunch.
Regather’s new market garden at Friends’ Field in Sheffield’s Moss Valley is producing the prime ingredients for this Provençal dish. Chard and courgettes grow very contentedly in our region, as…
This week we have beautiful Spring cabbages from the wonderful people and plants at Wortley Hall Walled Garden. These brassica leaves are so tender and sweet that I’ll be reserving…
Courgettes are a summer staple and so versatile. In the last week they’ve appeared on the breakfast plate (gently fried slices alongside tomatoes, mushrooms, egg and toast), lunch (courgette and…
This recipe appeared in The Guardian a few years ago in a feature by Anna Jones on one-pot meals. It’s been a go-to dal recipe ever since. Using red lentils…
It’s late September and runner beans rule. They lend themselves to both spicy and subtle flavours. We’re going with punchy spice here. This dish is best cooked a day ahead,…
Don’t be deceived by its modest appearance. Once tasted, the only word is… swoon! This recipe is adapted from one by the wonderful Ottolenghi. We used red-fleshed plums but other…
Ever need inspiration for an item in your veg box, but bored with your cookbooks and Google a bit overwhelming? We can recommend a gem of a book – The…
Get some wholegrain and pulses as well as veg into your bowl with this simple vegan recipe. Adapted from the book ‘Grains as Mains: Modern Recipes using Ancient Grains’ by…
