Delicious roasted pumpkin or butternut squash mashed with roasted garlic and fresh rosemary. So simple to make with just a few ingredients and so tasty!
Vegetables
Lentil and leek ‘risotto’.
A very quick and tasty lentil and leek dish flavoured with fresh thyme and dried fennel seeds. Delicious on it’s own or as a vegetable side dish, and surprisingly good cold too.
Beautiful Swiss chard.
I have some beautiful rainbow coloured Swiss chard to cook, both the stems and the leaves. A fabulous way to brighten up your supper tonight. Serves 2.
Baked aubergines with tomatoes and anchovies.
Caponata.
Delicious caponata, full of flavour, sweet and tangy and great to eat warm for supper or cold in your lunchbox tomorrow.
Little mushroom fritters.
Delicious little mushroom fritters, or Polpettes di funghi! Bite sized deliciousness dipped into fresh tomato sauce. Great on their own or added to the table as an antipasto.
Warm salad of roasted sweet potato and couscous.
An autumnal salad, warm and spicy, and very satisfying on a cold October evening. Cubes of roasted sweet potato with garlic, cumin and cinnamon, in a couscous and feta salad. If there’s any left over it’s very nice in your lunchbox tomorrow. And perfect for Meat Free Monday.
Cauliflower, squash and sweet potato curry.
Hot and full of spicy flavour, perfect on it’s own to warm you on a chilly autumn evening, or lovely with steamed fish.
If you have any left over, just blend into a soup for tomorrow with a little vegetable stock. This isn’t a ten minute dish to cook, but it’s quick to prepare and will then need to simmer for about 35-40 minutes. So time to make a phone call or put your feet up!
Kale crisps.
My lovely friend Victoria has brought me some fresh kale from her vegetable garden. I probably should be juicing it but, feeling naughty, have decided to make kale crisps. And do they disappear! Gone in a flash. Good snacking.
Courgette and red onion gratin.
Courgette and onions in a creamy mustard sauce and tasty cheddar and breadcrumb topping.
I have a glut of courgettes, it always happens of course. I wait for the first tiny sweet courgettes to arrive and pick them when small but so often find that there are one or two big ones lurking under the leaves. And when they start growing it’s difficult to keep up. However they are easy to eat up in this tasty dish. Continue reading
