Charred Courgettes with Feta and Mint

A summery side to go with any BBQ. Try alongside my lamb burgers for something a little different next time you fire up the grill. Feeds 4 Ingredients 4 medium courgettes (zucchini) Extra virgin olive oil Salt and pepper 1/2 lemon 100g feta cheese 2 heaped tbsp chopped mint Method: Preheat a BBQ or griddleContinue reading “Charred Courgettes with Feta and Mint”

Oven-Baked Falafel with Tahini Yogurt Sauce

A lighter, make-at-home version of the classic Middle Eastern street food. Whip this up on a weeknight, or save and make for a party snack. Either way, you’ll have some pretty excited eaters on your hands. The suggested accompaniments may seem like a strange combination, but they really work together so please give it aContinue reading “Oven-Baked Falafel with Tahini Yogurt Sauce”

Vegetable & Noodle Salad with Cashew Satay Sauce

This is a really quick, easy and satisfying salad. Perfect for lunch or dinner, it’s a veg-packed weekday wonder. Feeds 2 Ingredients 1/2 cup cashews  1/4 green cabbage, core removed and cabbage thinly sliced 2 nests medium egg noodles  1 small head broccoli (1/2 if large), cut into florets 1 red pepper, de-seeded and slicedContinue reading “Vegetable & Noodle Salad with Cashew Satay Sauce”

Gardener’s Pie

I’ve written a recipe for shepherd’s pie before, but this pie, so-named for its vegetable-reliant ingredients, is a sensation. While not strictly vegetarian (due to the inclusion of Worcestershire sauce), this vegetable-based take on a shepherd’s pie is a really delicious, healthy swap. Comfort and warmth delivered in a very nutritious, low-calorie package.  Feeds 2-4, dependingContinue reading “Gardener’s Pie”

Silky Squash Pasta with Pangrattato

Pangrattato – or pangritata, depending on who you ask – is crisp, garlicky breadcrumbs shaken over the finished pasta, providing fantastic texture and contrast to the creamy sauce. Originally intended as the “poor man’s parmesan”, pangrattato is no compromise. It’s my new favourite pasta accessory. Feeds 4 Ingredients 1 butternut squash Olive oil Salt andContinue reading “Silky Squash Pasta with Pangrattato”

Greek Pasta Salad

Fantastic with barbequed meats, or on its own as a packed lunch. You’ll need to dig out the biggest bowl you have – this makes a lot! Feeds at least 4 as a main, 8 as a side Ingredients 500g fusilli pasta Salt 2 bell peppers, de-seeded and chopped 1 whole cucumber, halved lengthwise, seedsContinue reading “Greek Pasta Salad”

Zucchini Parmigiana

When I’m trying to cut calories and eat as healthily as possible, I need lots of warm, comforting food to stave off any feelings of deprivation (or desperation). This really delivers. Hot, bubbly, full of vegetables, and ready in about an hour. I don’t claim any particular credentials in nutritional science, but I reckon aContinue reading “Zucchini Parmigiana”

Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries

A Christmassy salad if ever there was one. Feeds 2 as a light lunch Ingredients 500g brussel sprouts, trimmed and halved through the stem Olive oil Salt and pepper Handful of pecans Handful dried cranberries 50g feta cheese Method: Roast the brussel sprouts. Meanwhile, toast the pecans by adding them to a dry frying panContinue reading “Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries”

Roasted Brussel Sprouts

If you think you don’t like brussel 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 Brussel Sprouts”

Parsnip Crisps

A festive snack that will get people talking. Larger parsnips are better for this than thinner ones as you’re going for as much surface area as possible with your peelings. Feeds 2 – 4 as a nibble Ingredients 1 large parsnip 1 tsp garam masala spice mix 1 – 2 tsp olive oil Salt andContinue reading “Parsnip Crisps”