This simple-but-delicious side dish will transform the way you view cabbage! Serves 4-6 as a side dish.
We urge anybody who doesn’t like cabbage to try cooking it this way – roasting brassicas at high temperature brings out wonderful sweetness and a flavour that’s worlds away from soggy boiled greens. This recipe will work for any green cabbage (Savoy, Sweetheart or January King, for example), as well as brussels sprouts, cauliflower and broccoli – just lower the cooking times for smaller veg. Serves 4 as a side vegetable.
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An indulgent breakfast, a tasty brunch or a light midday meal, this simple recipe makes the most of delicious fresh asparagus. For a vegetarian version, choose a veggie-friendly parmesan (or other aged hard cheese), or just omit this ingredient – it’ll still taste wonderful. Serves 2.
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Miles away from shop-bought ‘meat-free’ options, these chunky burgers are as satisfying to eat as they are simple to make. You can prepare them ahead if you like, and they can also be frozen - just make the mixture into burgers, then freeze instead of baking. Makes 6 burgers.
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We know spring has arrived here in Devon, because the green lanes and woodland are currently bursting with wild garlic leaves – you can smell it from quite a distance! Handily, this unique smell makes Wild Garlic (also known as Ramsons) one of the easiest and safest wild foods to forage, as it’s pretty unmistakeable. Seek out a Wild Garlic colony that’s growing above dog-level and away from busy roads or footpaths, and pick only one or two leaves from each plant to minimise damage. The beautiful starry white flowers and buds make a pretty garnish, though again, be sparing if you pick them. Recipe serves 4, generously.
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The UK has a fairly short pumpkin season, but there are lots of beautiful, delicious-tasting varieties out there. Leave the giant orange jack-o’-lanterns at the supermarket, and seek out the smaller, sweeter pumpkins and squashes for this richly coloured autumnal soup. Serves 4.
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So called because it’s perfect for those in-between meals when you’ve had enough rich, festive food but still need something hearty and sustaining. Best of all, it’s made with fridge staples and store cupboard standbys, for minimal faff. Serves 4.
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The simplest recipes are often the nicest. Serve with good quality mayo, or make a quick, tasty dip by snipping a handful of fresh chives into some soured cream. You can also use these potatoes in our Sirloin Steak Salad with New Potatoes recipe, for extra BBQ flavour.
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Home-pickling doesn’t have to mean hours of laborious chopping and simmering, with the resulting jars jostling for space in the store cupboard; this quick, simple recipe is made in moments from fresh radishes, and is designed to make just enough to serve as part of a summer spread.
This tasty veggie riff on the popular ‘Bang Bang Chicken’ is super-charged with flavour – it’s super-simple to make, too. If you’d like to make this recipe vegan, just use any plant-based milk and substitute maple or date syrup for the honey. Serves 2 as a main meal, or 4 as a side.
Give leftover Christmas-dinner veg a new lease of life in this tasty and flexible recipe. It’s a great way to use up cooked veg, odds and ends from the cheeseboard and even sauces or chutneys – best of all, it really doesn’t taste like ‘leftovers’! Serves 2-4.
