This recipe can be made with a pumpkin or any large squash or several smaller ones like the munchkin pumpkins. The rice recipe is from the Moro cookbook and they use the saffron rice to stuff a butterflied leg of lamb, because it is fragrant and deliciously flavours the meat, but as I don’t really eat meat I thought it would be fantastic as a stuffing for a squash or pumpkin. It also looks amazing as a centre piece on the dinner table, and would be delicious roast potatoes and a salad or any roast. I love it with garlicky yogurt and have just discovered Alpro are doing a vegan Greek yogurt in Morrison’s which is utterly delicious.
This leek recipe is excellent as a side dish to a roast, or with fish. Although leeks can be a bit stringy it’s worth it as the flavours of the leeks roasted with the parmesan, garlic and bread crumbs is delicious and leeks and Parmesan according to anti ageing doctors I have been reading about claim they boost your bodies own collagen production which helps reduce wrinkles…
This sushi ginger is a game changer, I made it when I ran out of sushi ginger and thought I’d give it a go to see what happened and it has a more delicate flavour than commercial sushi ginger, which can sometimes taste a bit chemical. I eat it with sushi and sashimi… and in salads with avocados and eggs and in sandwiches. Try it it’s super easy.
These Italian aubergines are so creamy and delicious, I love them. This recipe is fantastic as a side dish to pasta for dinner or just with or on crusty bread for lunch. Its got all the Italian flavours of basil, pine nuts and parmesan with lots of garlic and olive oil. It’s also best served at room temperature like a salad so you can prepare it in advance and eat it at your leisure…
I think this might be my favourite salad now. I found it on Epicurious and tweaked it to my taste. It’s so delicious and easy to make, it’s kind of summery, although I would eat it all year round, and has the best flavours with toasted pine nuts, lemon and a tiny hint of hot from the dried chilli, but not so you would notice. The chilli makes the dressing unbelievably delicious. It would be perfect with a barbecue or with roasted fish or just on its own for lunch with crusty bread.
OMG this salad is so delicious, the recipe is a traditional Italian salad from the Rome area of Italy and its usually served with bread on the side but I’ve made a crunchy sourdough crumb to go on top of it instead. Chicory is a tad bitter, which Italians love hence our love of the aperitif Campari, so you can add a teaspoon of maple syrup or sugar to the sauce if you prefer it a little sweeter. This salad is fantastic with fish or cheese or if you eat meat it would work really well with roast chicken or lamb.
This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.
This delicate pickled cucumber is sweet crunchy and savoury and simply flavoured with dill. It’s a simple classic recipe that is super easy. I have always love dill pickles and pickled veg and always have them in my fridge to add to tartines, sandwiches and with cold boiled eggs, with humus on rye, poached salmon, tinned tuna, smoked salmon and cream cheese and in a potato salad. Do try them..although I love shop bought sweet pickled cucumber… these are just that bit more delicious and you can’t beat home made.
This recipe makes the most of the crunchiness of a red cabbage and it’s natural pinky red colour that ends up a stunning and glamorous bright fuchsia. It really adds colour and crunch to salads, tortillas, tacos and sandwiches or with cheese. Perfect with humus on rye or in a burger. It can be made on the day you are going to use it and it is much much nicer than the shop bought version. Plus it’s super healthy as the vinegar is great for the digestion.
This salad is just an assembly job and only takes a few minutes to make. It originally comes from a low carb cook book I covet called Easy Low Carb and the recipes are complied by different authors. I think it’s out of print now, but it’s full of recipes to inspire anyone who wants to cook low carb or low G.I. but wants to keep it interesting and delicious. I have tweaked this recipe a bit to suit my tastes. I replaced the vinegar with lemon juice and added a tad of sweetness and lemon zest because lemon zest from organic unwaxed lemons is a really healthy addition to your food as well as super tasty. This salad is perfect with fish or meat or with other salads or just as a snack.