You will need the whey from the Baked beetroot, home-made curds and toasted sunflower seeds recipe (see here) for this dish; no point going through the process of making it again. Poaching the broccoli in whey gives an unusual tang, and it’s also a good way to use a...
Just to clear a few things up first: when I say turnips I mean the ones that are white with a light purple tinge; the vegetable which is pale yellow with a purple top is a swede. Both are good, but the flavour of swede tends to be a bit stronger. Roasting the turnips...
Summery, zingy and a bit quirky. This fruity salad would work nicely with the richness of the Cauliflower sheep’s cheese with fried mustard crumbs . This is the type of dish that benefits from a few hours of infusing. Pink peppercorns are actually not a true pepper...
Radishes are amazing little things. We used to slice them and add them to salads but we decided one day to make a feature of them. We have tried quite a few dressings, but this version is the most popular. Cooking the garlic in milk tones it down and the flavour...
Originally a byproduct of the brewing industry, Marmite is great for vegetarian cooking. If you ever have a gravy or soup which is lacking that certain something, just add 1 tsp of Marmite and taste the difference – it will give depth. In this recipe we have paired it...
A nice way to cook carrots, which accentuates their sweetness. Chervil is a pretty herb and always makes a good garnish, but equally works well as an ingredient. It has a mild aniseed flavour. You may find it hard to get hold of, so you could use tarragon instead, or...
This is one of those dishes which you just want to eat on its own. A simple thing such as browning the butter seems to transform the dish. Remember to dry the parsnips in the pan on a low heat; this removes the excess water and therefore concentrates the flavour. You...
Acorn squash is so called because of its shape. If you are having trouble getting hold of it, just use butternut squash – they have slightly different flavours but you should spend your time cooking, not shopping. Peanuts are one of those little ingredients you forget...
The best part of this dish has to be the lentils; adding the red wine during the cooking process lifts them from a hippy staple to something a bit special. Puy lentils are the little dark green ones; they are from France and grow in a region which is known for its...
Just to clear up any confusion, globe artichokes are the big green spiky things and Jerusalem artichokes are the little knobbly things that look like potatoes. They have an unusual sweet flavour that is difficult to describe. Word of warning: they oxidise quickly, so...
