Warm, creamy and smoky baba ganoush makes us want to cuddle up under a blanket and watch good films so it’s perfect for an Autumn weekend lunch. The aubergines are best cooked in halves or if you have a gas hob you can stick the aubergine, whole, right on top of it for an extra smokey flavour – maybe just open the window a bit and make sure you turn it often! …
olive oil
Courgette & Lemon Pasta
Courgette and lemon pasta makes a speedy summer meal. Use as many courgettes as you like! The lemon is lovely and refreshing! If you’re feeling fancy, you could make your own pasta but we find that chucking it from a packet into a pan is quick and just as tasty!!…
Kale Pesto
Kale is such a great winter veg but can often seem a bit too earthy. We hope this recipe inspires you to see it as simply a fresh green leaf! Kale is so high in nutrients that you can’t afford not to eat it! Here we lightly steam it to retain its goodness. Lovely with pasta or on a baked potato. …
Roasted Winter veg with wild garlic and rocket pesto
Here’s another recipe using wild garlic, in abundance at this time of year in woodlands and by rivers. You can even dig some up and plant it in a window box for a future supply. It may wilt at first but will spring back with a vengeance. If you can’t get hold of any wild garlic, just use rocket or another green. This recipe also makes use of seasonal veg – feel free to substitute whatever else you might have – beetroot, celeriac, squash and so on. Serve the veg with brown rice or quinoa and spoon over some of the pesto for a delicious hearty dinner! Serves 3 to 4 people.
…
Aubergine Roll Ups
Our aubergine roll ups are quick and simple cooking with maximum flavour – perfect for a small party or delicious as a starter, this uses simple fresh and some seasonal ingredients. Totally gluten free and vegan we assure you these will go down a treat with anyone. Our recipe for vegan ‘Not Cheese’ is very simple and can be played around with and used in other recipes too. It’s a ricotta type consistency so quite rich and creamy – delish!…
Potato Roti
We invented these as an accompaniment to dal, curry or soup. Like the traditional flour roti, they are wholesome and can be served with a curry instead of or alongside steamed rice to bulk up a meal. The texture is great – soft and pliable! We hope you like them….
Gluten Free Scones
Gluten free scones have been something we’ve tried to make for years with varying results. These are pretty great – quick (ready in 20 minutes) and rustic, lovely served warm with a hearty bowl of soup. We also recommend adding rosemary and walnuts for an alternative savoury version or raisins and other dried fruit for a fruity afternoon tea alternative. …
Tapas Time! Roast Pepper Salad
You can use any type of pepper for this dish, but the long skinny, even slightly spicy, ones work really well. If your peppers have very tough skins you could remove them after roasting by putting them in a plastic bag and waiting till they’ve cooled. Then remove the skins – they should come off fairly easily. With fresh, seasonal peppers, this shouldn’t really be necessary. Use good quality olives – it really makes a difference to this dish!…
Tapas time! Patatas Bravas
Making some tasty tapas dishes is a easy way to cook relaxed meal for friends. Patatas bravas or roast potatoes in spiced tomato sauce are a mainstay on the tapas scene and there are many different versions – some with a very smooth sauce, others more chunky (like ours). The potatoes should be lightly roasted so they have some colour but you don’t want the skins to be too crisp. Serve along with other dishes to make a lovely colourful table at any time of year. …
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! …