Fresh green asparagus cooked gently with butter, served with some shavings of parmesan. Cook them simply. Don’t overcook; they need to have a bite. They love butter, not too high heat, a squeeze of lemon and some parmesan.
Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!
Avocado and red kidney bean salad with crispy garlic and crunchy seed and nut topping, the garlic and the topping alone make this recipe worth trying!
Avocado ice cream, dairy free and vegan, made without ice cream maker. For the people who don’t like ice cream, desserts, chocolate, cake, cookies or pudding I have a real treat today: avo ice. Y
Baked fennel with tomatoes and plums: three ingredients and what a burst of flavour. It makes a good vegetarian lunch or an interesting side for meat or fish.
Oven baked rice with brown shrimp and green vegetables, crispy on the outside and fluffy in the centre. Perfect rice without fail, inspired by Diana Henry’s recipe.
Oven baked fresh sardine fillets with herbs, garlic and lemon, Italian style. Sandwiched in pairs, they only take 13 minutes to cook.
Banana bran muffins with raisins and cinnamon - perfect for breakfast. Most pastries can be frozen when baked and just cool and they will be good as fresh after an hour on the kitchen top. The only problem is they can never, ever win with the competition from a bacon butty…
Buckwheat banana fritters for delicious (and gluten free) breakfast. Smashed bananas in buckwheat pancake batter, and a drizzle of honey is a must!
Mixed raw and cooked beetroot in tangy dressing. As all things dark red or purple, beetroot is incredibly rich in nutrients especially when eaten raw.
Blueberry buckle cake with wholemeal flour and quinoa and oats topping. That of course refers to the way the topping buckles on top of the fruit in a wavy manner. Very descriptive. I think I’ll adopt it now, especially that the blueberry kind is the most common buckle and that is my firm favourite.
Blueberry parfait with strained yoghurt and lightly roasted blueberries. My blueberry parfait is uncertain what it wants to be: for some it will be breakfast and others will insist it’s only fit for after dinner
Borodinsky bread is Russian rye sourdough, with its history going back to Napoleonic wars. Great for gut health, this rye sourdough loaf is named after the battle of Borodino.
Couscous with raisins, yoghurt and honey, an excellent breakfast idea. Honey and yoghurt are a must though – in fact, another brilliant breakfast is just plain yoghurt with honey drizzled over.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Fresh raw broccoli salad marinated in oriental dressing. Broccoli has come a long way since being served to twelve year old me in the shape of whole boiled head, tasteless and mushy.
A simple vegetarian dish of brown rice with mushrooms. Brown rice with brown mushrooms is not going to win me any photographic awards, that’s for sure. There’s no denying the fact that it’s brown - completely and utterly.
Bulgur wheat pilaf with red peppers and raisins: cooked like rice pilaf but refreshingly different; looks like couscous but it’s more nutritious; whole grain of cereal but not slimy like barley. That’s my perfect grain!
Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.
Simple buttered spinach sauteed with thinly sliced garlic. My favourite way of preparing spinach is the simplest: wilted, buttered and then buttered again. It must be fresh, picked off stems, young and tender leaves only. It’s so, so good I can have it on its own, and every other day.
Vietnamese cabbage and prawn salad with nuoc mam dressing, layered on baked brown rice. The best salad bowls are a/ Asian and b/ contain cabbage.
Tom Kerridge’s carrot cake energy balls are no-bake, no sugar, no nonsense bites made from goodness itself. Sweet with no added sugar, satisfyingly filling and easier to make than mud cakes.
Oven roasted celeriac steak with sweet potato chips, vegetarian bliss with no meat substitutes in sight. And it’s made vegan with a simple tweak. Who needs Quorn?
An omelette is such a lovely dish and can take on such different forms that it’s easy to forget it’s just egg. Spinach omelette. Ham and cheese. Just cheese. Chorizo and beans. Throw in some peppers and potatoes and you have a tortilla.
Buttery cornmeal muffins with glace cherries, gluten free but wholly satisfying. Crunchy around the edges, and the jewelled glace cherries intersperse the rich yellow cornmeal crumb.
Fresh green salad with sliced chicken, melon and avocado, with feta, seeds and filo crumble. The right combination is the whole secret to a salad: tomatoes and soft cheese, feta and cucumbers, walnuts and apple, anchovies and Parmesan.
Chicken parcel stuffed with mozzarella, basil and garlic wrapped and baked in parchment paper. For the record, one portion is about 575cal. For masochists, 275 without the mozarrella.
Chicken with grapes and olives oven baked with a few chestnut mushrooms looks autumnal and tastes divine. Sweet and salty combo is not just for caramel ice cream, you see!
Coconut porridge, dairy free, with toasted coconut chips. Porridge is an excellent thing to have for breakfast but I’m suspicious whether it aids weight loss as it is often alleged.
Homemade coleslaw recipe with lightly fermented vegetables. This is Tom Kerridge's coleslaw recipe with light and healthy yoghurt and lemon dressing.
Raw courgette ribbons marinated with lemon and tossed with raisins, almonds, pistachios and nori flakes – a gorgeous courgette salad made without spiralizer but just a vegetable peeler.
Savoury sourdough couronne bread, crusty French round bread made from San Francisco-style sourdough. Sourdough starter sponge in the evening, crown shaped bread early next afternoon!
Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!
Crispy and spicy roasted chickpeas with grilled peppers, a wholesome vegetarian lunch or dinner as chickpeas are an excellent source of protein and fibre.
Crunchy cabbage salad with chopped gherkins and vinaigrette dressing. Raw shredded cabbage is better than the best lettuce, and this salad recipe is the absolute go-to garnish for tacos, gyros, summer rolls and all dishes that want for a bit of crunchy flavoursome greenery.
Cured salmon, homemade gravlax, flavoured with fennel, caraway and lemon zest. Three minutes work, four days wait and you have an astonishing party starter or a sandwich filling. Good value too, obviously.
Curried mussels with saffron and ginger, steamed in light creamy sauce. No, I still don’t like curries. One of the very few dishes that revolt me, out there with mushy peas, kale, barley and any veiny, tendony, gelatinous meat.
Fennel and orange salad. The best thing about raw fennel is that it’s really a wonderful and versatile background for endless variants. I’ve used orange but any other large citrus fruit will do nicely. Ah well, you can even skip the citrus and just dress it with lemon juice...
Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi. Red cabbage sauerkraut is made exactly like the white but it’s vibrant and a bit more crunchy.
Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.
Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.
Galettes made with buckwheat flour (gluten-free), with a classic topping of ham, cheese and a few spinach leaves. Galettes are pancakes – only better. The hardcore version has them fried only on one side, toppings put on top (as you would with toppings), and the sides only nonchalantly folded over.
Israeli couscous salad with tomatoes, roasted peppers and feta cheese. Couscous is not a plant: it’s processed grain, whacked to shape of tiny or slightly bigger crumbs/lumps.
Homemade granola, easy and healthy with just the fruit and nut mix you like; only waiting for milk, yoghurt or fresh fruit. Take back control of your breakfast!
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Grilled sea bream with balsamic marinade. Whole fish is much more fun – you have to gut it (which smells) and scale it (which covers the WHOLE place in invisible crap), unless you’re boring and ask the fishmonger to do it for you.
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