Two Bean and Tomato Salad with a Pumpkin and Basil Dressing

Two-Bean-and-Tomato-SaladThis recipe is only really worth making when you can buy (or grow!) the beans and tomatoes in season, when they are fresh and flavourful. The addition of cheese and pumpkin seeds makes it hearty enough for a complete lunch if served with a nice chunky baguette, or put a big bowl of the salad out at a bbq or buffet.

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Colourful Curried Couscous with Roast Vegetables and Sunflower Seeds

colourful-cous-cousThis meal makes a great packed lunch, or looks lovely piled high in a big bowl for a barbecue or party. The flavours of the toasted cumin seeds and fresh herbs give it a nice zing. You can substitute the carrots, squash and aubergine for other veggies that roast well – for example peppers or courgettes.

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Cheesy Risotto Stuffed Courgettes

risotto-stuffed-courgettesThis recipe works with globe or long courgettes. It’s a handsome starter, or you could serve the courgets on a bed of the left over risotto (you won’t fit it all back into the courgette!) for a full meal. I haven’t given exact measurements for the rice and stock as you can use your judgement depending on how much courgette flesh you have.

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