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...
If you have not used kohlrabi before, give it a go. Its flavour hovers between cabbage, radish and broccoli and it looks like … errrrm … kohlrabi. It is technically an autumn vegetable but you can get hold of it earlier – it’s just a bit smaller. It can be eaten...
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...
When mixing up the milk and eggs for the custard here, we add tomato purée and whisk it in; this gives a tomato flavour running all the way through. Different, impressive and easy.You can add lots of different vegetables to a quiche. Some things you can get away with...
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...
This originated from an Italian recipe which used fontina and chicken stock; we have created this British and vegetarian version, but I’m sure the Italians would still love it. If you don’t have any stale bread, just leave some slices hanging around the kitchen for a...
A simple but logical twist on a traditional rarebit. Brown sauce is not essential, but does make a nice addition .You can make extra cheese sauce for another day; it’s great added to cooked and sliced jacket potatoes and heated in the oven. SERVES 450g unsalted...
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...
Goat’s Cheddar is a wonderful thing; there are lots of varieties on the market and if you can get hold of a mature version it will make this recipe even better. These puddings are based on soufflés but are denser, so make for a more substantial dish. As they need to...