This winter coleslaw is best made the day before so that the vinegar and oil can soften and sweeten the cabbage. The inclusion of yoghurt makes it must less calorific than a coleslaw made with 100% mayonnaise. Great served up with baked potatoes and cheese or a quiche.
Category Archives: Recipes
These easy burgers are quite sweet thanks to the roasted pumpkin, and go very nicely with a tart salad such as Otto Lenhi’s kolhrabi and carrot salad.
This unusual salad is quick to put together and makes good use of tasty winter vegetables such as cabbage and fennel. Keep any leftovers in the fridge (vegetable and dressings separately) for a few days and the flavours continue to improve!
A great winter recipe for when you can get some lovely leeks and need something warming and substantial for dinner.
Rostis are really simple to make, but it can go wrong quite easily so that you end up with lots of grated, disintegrated vegetables in a pan. Follow these tips and make the perfect rosti every time, with whatever root vegetables you have to hand – swede, jerusalem artichoke and squash works well too. Tasty […]
This may not sound like an obvious combination but when the brussles are finely sliced and fried they get the seal of approval from even the most avowed brussel-sprout disliker (my tip – don’t tell them what they’re eating and they’ll never guess!). You can also cook the night before and serve at room temperature. […]
The concept behind this dish is simple – a selection of seasonal vegetables in a creamy sauce, topped with a savoury crumble. A life-saver for those cold or wet evenings when you wan’t something tasty and filling but don’t have much time to think what to do with that pile of vegetables! You can play […]
This key to stew recipe is cooking the vegetables in the oven so that they steam gently while absorbing the delicate flavours. The jalapeño salsa gives a nice kick but if you are short of ingredients and/or time then you could use a tablespoon or two of chilli oil. This recipe is based on one […]
This tangy, colourful mix of juicy roasted peppers and aubergine is similar to an Italian caponata (but without the tomato), or a Spanish escalivada. It’s tasty served cold on ciabatta, or you could eat straight out of a dish with some pitta as part of a bbq spread. The trick is to make 24 hours […]
This is a nice quick side dish or light lunch. The tomatillos in this recipe give a tasty lemony tang.