Lentil, Beetroot & Feta Salad

A warm salad of lentils, beetroot, and salty feta with a sprightly sprinkle of mint. Makes a lovely lunch or side dish. If pressed for time, you can substitute a couple tins of cooked lentils (drained and rinsed) and a couple packs of pre-cooked and peeled beetroot (not the pickled stuff). It won’t be quite asContinue reading “Lentil, Beetroot & Feta Salad”

Celebrating Cabbage

Cabbage may be deeply unfashionable, but I’m rooting for a comeback. It’s often the cheapest thing going in the produce aisle, they last forever in the fridge, are low calorie, full of vitamins, quick to prepare and extremely versatile. I started cooking with cabbage because one arrived in my vegetable box delivery at least onceContinue reading “Celebrating Cabbage”

Roasted Brussels Sprouts

If you think you don’t like Brussels sprouts, you are definitely wrong. Roasting Brussels turns them into a completely different vegetable. Nutty, sweet and a little crisp, these little beauties are well-placed to convert. To make these, all you need to do is preheat your oven to 425F / 220C / 200C Fan. Cut theContinue reading “Roasted Brussels Sprouts”

Crispy Potato Wedges

Perfect with some crispy fish or a homemade burger. If you’re cooking for more than 4 people, use two baking sheets and swap them around halfway through cooking. Crowding the trays will result in less-than-crispy wedges. Serves 4 Ingredients 4 fist-sized potatoes Olive oil Salt Method: Preheat the oven to 210C / 425F. Peel theContinue reading “Crispy Potato Wedges”