Delicate pale green beans continue our green theme for Spring in a tangy simple bean salad. Lovely for lunch or dinner….
lemon
Lemon Tart
This is a super quick lemon tart and makes our tasty lemon curd the star of the show! Lovely as a dessert or afternoon tea. You can make it extra special with a drizzle of melted chocolate across the top! (great combo)!…
Lemon Curd
Zing up your spring and your taste buds with this tangy lemon curd. It’s good on toast or a scone and a spoonful into yoghurt makes a quick and easy dessert. Even better, it’s used in our scrumptious lemon tart. …
Wild Garlic Pesto
We went foraging! While the snowdrops are still out, the wild garlic has poked up its first shoots in search of sunshine. We are lucky to have carpets of this delicious green stuff growing just round the corner in a relatively dog free haven! Pick your own and put it into all kinds of savoury dishes. The flavour may at first appear strong, but is easily tempered with other flavours. Serve with pasta or in a pancake or on a piece of toast!…
Bhendi (okra) and tomato sabzi
This is a variation on a recipe Laura learned to make from a good friend whilst she was living in Mumbai. A sabzi is a dry vegetable dish from India – often served with other dishes. It’s a super tasty, zingy, spicy delight, full of flavour and freshness and perfect with a flat bread or paratha! You could also pair it with a wetter curry and rice for a more filling evening meal. Spice up your life! …
Puy Lentil Salad
Puy lentils make a tasty filling salad, great for a more interesting lunch or as a side dish for a main meal or as part of a selection of salad platters. The nutty lentils are well balanced with the texture of the avocado, the sharpness of the lemon and crunch of walnuts. A bit of health in Winter never did a bad thing – and this is definitely that! …
Black olive tapanade
Great for a starter, on top of a pizza or inside a flat bread, tapanade is a versatile and zingy dip that is so simple to make. Bought versions often include strange ingredients that you don’t need or anchovies (which you don’t want if you’re vegetarian) and are too salty. Feel free to adjust the quantity of the ingredients to your taste. …
Carrot & Cardamon Soup with Carrot Top Lemon Pesto
This is a variation on a recipe that Helen has been making for years. The carrot top pesto, with its citrus sharpness, enlivens the soup and is a worthwhile addition if you grow your own carrots or can get organic carrots with their tops still on. If not, you could substitute parsley. Serve with oatcakes at lunchtime or for a quick dinner during the work. Enjoy!…