We feel that nothing beats fresh peas and beans from the garden, lightly steamed and straight onto your plate! Here we combine their naturally sweet flavour with the sharpness of lemon and mustard as well as black basil, lemon basil and fresh tarragon. A great salad for lunch time with some bread or another salad dish, or you could serve it as an accompaniment to a main dish at dinner time. …
Dinner
Stuffed courgettes
This recipe is a standard Summer staple that we couldn’t live without. We used round courgettes in our recipe, but you can use standard courgette shapes for this too. They make a lovely meal served with new potatoes and a hearty green salad. …
onion and olive tart
We have some gorgeous fresh onions from the garden as well as a whole load of fresh thyme so it’s time for an onion, olive, thyme tart. We’ve made a gluten free olive oil pastry for this one, so it’s a bit more crumbly before cooking than normal, but it does work – you may just have to press it into the tin with your fingers – don’t worry! …
Beetroot pancakes
Beetroot is a super duper food – seasonal right now and very easy to use in loads of ways! These pancakes are light and airy and retain some crunch from the beetroot. They’re lovely to make as everything is pretty and pink! Perfect for lunch or as part of a mezze with other dishes….
Pizza!
Pizza, is usually thought of as junk food these days but if you think back in time to when pizza was first made, it was actually pretty healthy. A slab of bread with lots of tasty vegetables on top and a wee bit of cheese – less of the mountains of mozzarella and greasy slick of oil across a thick stodgy base! We’ve gone back to basics here for a gluten free pizza that really does work. It’s very quick to make with rising time not really required. Perfect for a summer picnic!…
Spinach pancakes with lime & ginger salsa
These small pancakes are perfect for a summer dinner with friends and also make a great starter to a bigger feast. The ginger and lime salsa gives a great zing to the meal so don’t be tempted to leave it out! Serve them slightly warm with a collection of salads and they will disappear in no time!…
Pea & spinach risotto
This is French chef Raymond Blanc’s method for making risotto which allows you to make risotto without also cooking your face over a hot stove. We’ve got a small bunch of sorrel in our recipe which really adds to the flavour but if you can’t get it don’t worry – just miss it out! Vegan risotto might be met with some raised eyebrows, but it really is delicious and doesn’t lack a thing. Of course, if you want a shaving if Parmesan – go ahead!…
Sweet potato Chilli
Chilli is such a protein rich meal and this applies even when made as a vegan dish. A great staple food, this is filling, nutritious and delicious. Serve with rice or on its own or with salad or flatbread! Our version features the humble sweet potato as the star of the show, flanked the dancing spicy flavours of baharat and dukkah. …
Spinach, pea shoots, radish and orange salad
Baby spinach is abundant at this time of year – easy to buy and growing fast – so make the most of this vibrant salad leaf with this fresh combination of citrus zing, radish crunch and tasty leaves. Pair with our Almond, purple sprouting and pepper tart or any an abundance of other salads for a great mid-week dinner. …
Almond, Purple Sprouting & Pepper Tart
We’re using up the last of our purple sprouting broccoli from the garden in this tasty gluten and dairy free tart. The pastry is crisp and short and the whole ensemble with the addition of the fresh thyme works a treat as a dinner for 4 or a light lunch for a few more. Serve with our spinach, orange and pea shoot salad for its crunch and interesting flavour balance….