We really enjoy recipes that use a lot of garden ingredients – so here’s one that celebrates the green veg available at this time of year, maintaining all that fresh vibrant colour in a delicious curry. Feel free to adjust the spicing to make it spicier or keep it fairly mild. You can also use all the veg suggested or keep it simple with just a couple of different ingredients! Serve with lime segments and steamed basmati rice for a lovely Summer meal!…
Helen devised this super simple soup and tasty soup to use up the last of the over-wintered chard leaves from the garden. You could also make this using spinach, which we’ll no doubt be doing soon (which if you’ve read the previous post you’ll see why!)…
Cuddly Carrot’s garden is literally bursting with spinach at the moment so this healthy green is making its way into as many recipes as possible. We also have a decent crop of coriander. These tasty chick pea spinach wraps are a good way to use up some of both and they make a quick lunch – stuffed with salad, leftover curry or tagine, humous or roasted veg – the possibilities are endless. They also happen to look quite fancy!…
Brilliant served as a stand alone dish with rice or as part of a big Indian feast, this is healthy, quick and speedy dal. Once you’ve prepared the basic ingredients it really doesn’t take long at all to make – perfect for a nutritious mid week meal with family or friends. This is really delicious with our potato roti recipe!…
We really love curry. This one is Helen’s Friday night favourite for Autumn. Served with basmati rice, tasty home made chutney and a good raita, there really is no better comfort food. You could add French beans to this if you have them, but otherwise it’s great just as it is. Quick, fragrant and very easy to make, it will go down a storm. If you can’t get chard, use spinach with large leaves….
This is a hearty comfort dish and really handy for a quick mid week meal. Basically the easiest Indian fast food you can make at home. This is definitely a Scottish style dal – thicker! We like it served with rice, chutney, and a crunchy poppadum….
This recipe is from Laura’s fantastic cooking friend, Hannah. Laura and Hannah became friends in India, bonding over a love of food and cooking amongst other things! This recipe is spicy, homely and great at this time of year when spinach is one of the best vegetables growing. Serve with rice or chapatti or with a few other curries for a feast!
…
This is quite an earthy tapas dish, really lifted by a squeeze of fresh lemon juice. Chickpeas and chard are both extremely good for you – full of nutrients and protein. If you can’t get chard, you could use spinach instead – it works just as well. Be sure not to overcook the greens to ensure you get a nice taste (it goes bitter if it’s overdone) and preserve the maximum nutrients. Serve warm or at room temperature….
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!…
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!…