Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants
Brussels sprouts with butter, garlic, green peppercorns, caraway and cream
Brussels sprouts are one of those vegetables that folks either love or hate. I personally think it comes down to how the vegetables are cooked. Like all brassicas, this vegetable is very polarising. The first time I had a Brussels sprout, I hated it; it was boiled and mushy. I have since learned to love them, roasted or raw in salads. This is a simple recipe: the Brussels sprouts are flash-seared in a pan until charred and scented with caraway seeds, and a slow, subtle heat from green...
Late Summer lasagne of sorts
This is an amazing vegetable bake that wants to be lasagna. Winter is a great time for vegetable and baked pasta dishes. The warmth from...
Red onion, sage, Blue cheese and potato farls
The word farl is pronounced farrel and derives from the old Scots word fardel , which essentially means “a quarter.” Many types of...
Roast sprouts with onions, fennel seeds, garlic, smoked paprika, dill, and eggs
Folks either love or hate Brussels sprouts. I believe that folks first introduced to the brassica in boiled or steamed form always hate...
Roast peppers and shallots with basil, parsley and feta
As a chef, I love good produce and simple recipes highlighting these wonderful seasonal produce. The recipes are simple and completely...
Roast pumpkin and plums in garlic, ginger and chilli
This recipe looks amazing, especially with the contrast between the sweet pumpkins and the sour roasted plums. The photograph in the book...