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:…
Tag: seasonal
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…
Spiced Pumpkin / Squash Cake
This cake is a great way to use up leftover pumpkin from Halloween Jack o’lanterns, but also benefits from more flavoursome eating squashes. Makes two loaf cakes, two stacked cakes or one large cake Ingredients 350g pumpkin / squash puree 150g wholemeal flour 100g self-raising white flour 1 teaspoon baking powder Pinch of salt 1.5…
Roast Tomato, Feta & Basil Quiche
Ingredients 300g cherry tomatoes, halved A handful of fresh basil, leaves torn 100g feta cheese 100ml milk 3 eggs 150ml creme fraiche 2 tablespoons olive oil 280g plain flour, plus extra for dusting 140g cold butter Method Preheat the oven to 180C / gas 4. Toss the halved cherry tomatoes with olive oil. To make…
Spiced cider-poached pears
Ingredients 1L cider 5 hard pears – comice or Williams 100g sugar 5 cloves 1 tablespoon fresh ginger, finely sliced 5 cardamom pods, seeds removed and crushed 1 cinnamon stick 1 orange, zest and juice 1 vanilla pod, seeds scraped out Method Heat the oven to 180C/gas mark 4. Put the cider in a saucepan…
Coleslaw
This is my basic coleslaw recipe, but everything can be mixed up from here. See under the main recipe for some alternative versions. Serves 6 Ingredients 1/4 red cabbage 1/4 green cabbage 2 carrots 2 spring onions 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 2 tablespoons mayonnaise 1 tablespoon natural yoghurt Black pepper…
Roast vegetable tart with nut-free spinach / kale pesto
This classic easy dinner is a great one for children to help make. Rolling out and pricking the pastry, ‘painting’ it with egg and talking about different vegetables and how to prepare them gives lots of scope for involvement. Whizzing up the pesto is fun too – this one was devised with seasonality in mind…
Blackberry Beremeal Bannocks
Bannocks have owned their central spot on the traditional Scottish table for millennia – plain bannocks spread with butter and cheese for lunch, or sweetened for special occasions like the fruity, leavened Selkirk bannock. The two are different feasts with roots in the same place – the rounded, quick to knock up, girdle-cooked beremeal bannock,…
Easy Seasonal Stone Fruit Tart
This quick tart looks and tastes more impressive than its simple assembly and six basic ingredients would imply. Serve with yoghurt or a spoonful of ice-cream for a satisfying pudding that makes the most of the glut of wonderful late-summer stone fruit. Serves 6 Ingredients 250g puff pastry 12 plums or apricots, halved and de-stoned;…
Time to Cook 