What a title. This tastes nowhere near as worthy as ‘cabbage parcels’ sounds, and is a good one is you’re hosting vegetarians for dinner — just leave out the anchovies and use a veggie alternative to Parmesan. The filling can be mixed up in all sorts of ways to suit the contents of your fridge:…
Month: June 2020
Roast Cabbage with Tahini-Maple Dressing
Roasting cabbage turns it into a totally different vegetable than the boiled or steamed variety that we’re more used to seeing. Roasting caramelises the sugar in veg, bringing out the sweetness, but also adding crisp edges for a beautiful contrast. Cabbage works equally well in one-pot traybakes. Serves 4 – 6 as a side…
Cabbage, Wild Garlic and Walnut Pesto
Use this anywhere you would use regular basil pesto: swirled through soups or pasta; dotted into a sandwich, baked potato or pizza; mixed through mashed potato or shaken into salad dressing. For a beautifully simple tart, spread the pesto across thinly rolled puff pastry leaving a 2cm border round the edge, then pile roast vegetables…
Squash & Sage Macaroni Cheese
Adapted from a BBC Good Food recipe Serves 4 Tip: no need to peel a butternut squash, just wash the skin well and it roasts up soft enough to eat. Ingredients ½ a butternut squash or 500g piece of pumpkin / other squash, peeled if required and chopped into chunks 1 onion, diced or finely…
Moroccan Squash, Chickpea & Kale Stew
Adapted from a BBC Good Food recipe Tips: 1. This tastes way better a day or two after it’s made. 2. Don’t bypass the feta/lemon zest/olive oil topping, it takes the whole dish up a notch. 3. If you’re short of time, you could swap out the cumin, cinnamon, turmeric, fennel seeds and ground coriander…
Time to Cook 