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 […]