Roasted cauliflower with lemon & olives
In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can substitute Romanesco cauliflower, often called Romanesco broccoli, for the white cauliflower. Bright chartreuse with cone-shaped florets, this botanical mutation of cauliflower is slightly sweeter and more tender than its better-known kin. Serves 4 1 head cauliflower, about […]
Roast sweet and bitter vegetables, salsa bianca
I love the combination of roast sweet and bitter vegetables, and it’s even better with a touch of salt. This sauce is Italian, though I sometimes use Scandinavian sweet-cured anchovies, creating a different but equally delicious result. Serves 8 as a side dish, 4 as a main course For the vegetables 8 carrots, halved lengthwise […]
Roasted squash with cranberries & thyme
Here, the maple syrup both complements the natural sweetness of the squash and lends a smoking accent. For a lighter glaze, substitute honey for the maple syrup, or use only butter. You can also use lemon zest in place of the orange zest and fresh rosemary or sage as a substitute for the thyme. Serves […]
Broccoli dough
Ingredients 600g (1 1b 5 oz) broccoli florets (about 2 heads), roughly chopped (see cook’s notes) ¾ cup (90g/3 oz) almond meal (ground almonds) ½ cup (25g/¾ oz) finely grated parmesan 3 eggs sea salt and cracked black pepper “Listen to your broccoli and it will tell you how to eat it.” Anne Lamott In […]
Zucchini noodles with lemon, ricotta, and basil
SERVES 2 4 large zucchinis (courgettes) (750g/1 lb 10 oz) (see cook’s notes) 2 tablespoons extra virgin olive oil 3 cloves garlic, sliced 1 teaspoon cracked black pepper 1½ cups (360g/12½ oz) fresh ricotta ½ cup small basil leaves 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice sea salt flakes, for sprinkling finely […]
White beans with red onions, parsley & lemon
Cooking your own beans gives a much more unctuous result than using the canned type: they’re richer and have a better flavor as well. Be careful not to take them too far in the cooking, though… beans that are falling apart won’t work well with the wilting rocket. If you don’t like rockets, use baby […]
Broad beans with lettuce, shallots & mint
SERVES 6 700g (1lb 9oz) broad beans (podded weight) 50g (1¾oz) unsalted butter 6 shallots, finely chopped 2 Little Gem lettuces sea salt flakes and freshly ground black pepper good squeeze of lemon juice leaves from 6 mint sprigs, torn Cook the broad beans in boiling water for 4 minutes, then drain and run cold […]
Peach and raspberry galette
A galette or crostata-style that works for all seasons with so many fruits, no tart tins needed. Peach and raspberry are a lovely summery combo but you can use any other berries as well as nectarines, plums, pears, apples … SERVES 6-8 Takes 55 minutes, plus chilling 200g (7oz) plain (all-purpose) flour 50g (1 3/4 […]
Onions + caraway seeds + black olives
Preparation: 30 minutes Cooking: 30 minutes 1 pre-cooked shortcrust pastry tart shell 1 quiche filling recipe 4 medium onions 1 tablespoon of caraway seeds or fresh, frozen, or freeze-dried thyme 2 tablespoons of olive oil 1 tablespoon of sugar 10 pitted black olives Salt, pepper Preheat the oven to 160°C (320°F). Peel the onions, cut […]
Mixed berry granola crumbles
Serves 8 2 cups (250g/8¾ oz) fresh or frozen raspberries 2 cups (250g/8¾ oz) fresh or frozen blueberries 2 cups (250g/8¾ oz) fresh or frozen strawberries 2 apples, cored and finely chopped 2 tablespoons cornflour (corn starch) ¼ cup (55g/2 oz) raw caster (superfine) sugar 2 teaspoons vanilla extract 1 x quantity crunchy granola mixture […]
