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!…
sorrel
Garden Pesto
Everyone loves pesto made with basil and pine nuts in its traditional form, but as pesto literally means ‘pound’ or ‘ground’, you can just chuck the basil version out of the window – especially at this time of year when it is not in season – and blitz up something else that’s green. We make our pesto from just about anything at any time of the year – spinach, sorrel, rocket, coriander, parsley… whatever! You also don’t need pine nuts or parmesan – you can vary the nuts and leave out the cheese altogether. Serve with pasta, spread on toast, with new potatoes, or as a salad dressing… the options are really endless. Here’s what we did this week – a bunch is a small handful!
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Chickpea & Herb Salad
A wholesome, fresh and tasty salad that makes a lovely lunch or accompaniment to a main meal. The herbs, leaves and broccoli bring it to life, and you can use any mixture of greens that you like – it’s fun to mix it up. 
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