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Chargrilled cabbage with sriracha butter & blue cheese – aka buffalo cabbage

Chargrilled cabbage with sriracha butter & blue cheese – aka buffalo cabbage
Chargrilled cabbage with sriracha butter, and blue cheese - aka buffalo cabbage Taking the flavours and textures of buffalo wings (or buffalo cauliflower florets), I’ve created this great little recipe for white cabbage.  Chargrilling the vegetable gives it a wonderful smokey flavour and the sugars in the sriracha caramelise with the butter making something quite delicious.  If…
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Cauliflower leaves with garlic, currants, pine nuts & isot pul biber

Cauliflower leaves with garlic, currants, pine nuts & isot pul biber
It’s a crime to throw away cauliflower leaves. You’ve essentially got two vegetables in a cauliflower; those pure white florets being one, and the leaves being another.  The leaves have the familiar flavour of cauliflower, but with a little less intensity. You can rub them with oil and seasoning and bake in a hot oven…
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Roast pumpkin, leek, Parmesan & sage tart

Roast pumpkin, leek, Parmesan & sage tart
Pumpkin, sage and nutmeg are a match made in heaven; add some softened leeks and Parmesan, a rich set custard and some pastry and you’ve got a tart to die for! Making tarts can be quite time consuming, especially if you’re making your own pastry. It’s also, in the case of vegetables, often necessary to…
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Beetroot, wholegrain rice, goat’s cheese & dill bake

Beetroot, wholegrain rice, goat’s cheese & dill bake
This super easy recipe was inspired by a couple of sources; The first was a wild rice casserole that I cooked not so long ago from Heidi Swanson’s book Super Natural Every Day; the second is a recipe I learnt at a course at Cookery at the Grange in Somerset over 20 years ago that…
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Fusilli bucati with onions, saffron and Pecorino

Fusilli bucati with onions, saffron and Pecorino
I’ve been reading a fair number of Italian cookbooks of late and found myself inspired to cook a pasta recipe where the principal ingredient in the sauce is onions.  Cooking onions slowly leaves them incredibly rich and sweet and transforms their texture into something silky and indulgent. I was lucky enough this week to be…
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Fennel, olive tapenade & goat’s cheese tart

Fennel, olive tapenade & goat’s cheese tart
I love fennel both raw and cooked; finely shaved and covered with a delicious orange and sherry vinegar dressing, it’s delicious.  Equally, roasted, or pan fried it’s hard to go wrong.  Here, I’ve chosen to gently cook the fennel in butter until soft and sweet and then bake it with salty olive tapenade and creamy…
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Roast celeriac and parsnip tartiflette

Roast celeriac and parsnip tartiflette
Tartiflette is a classic wholesome dish from the Savoie region of the French Alps, perfect after a long day skiing or hiking because it’s full of cheese and cream!  That being said, occasionally, on a cool day in less energetic climes, it’s a great treat. Traditionally, it's a layered dish comprising of sautéed onions, smoked…
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Swede recipes. Yes, swede!

Swede recipes. Yes, swede!
I recently started collaborating with Crop Drop, the Haringey based organic veg box company.   They were after someone to write recipes using their lovely veg so I jumped at the chance.   The first week I was tasked with a challenge; swede!  Swede isn't the easiest of vegetables to turn into something delicious.  It can…
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Salads, a great vehicle for flavour balancing

Salads, a great vehicle for flavour balancing
I'm often asked about the process I go through to create a recipe and have been giving this some thought over the past couple of weeks.  And I've realised it's quite hard to articulate! However, things started to become clearer last week after attending a mobile phone photography workshop run by Matt Inwood . Matt took…
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