Courgette sandwich loaf - tasty, sliceable and excellent when toasted. This is a twist on my onions-and-mash deli bread, a lovely loaf in itself albeit really quite oniony.
Jerusalem artichokes cooked in cream with garlic and tarragon, then baked au gratin style. This dish is supposed to be made with potatoes: sliced thinly, accompanied with herbs and garlic, a bit of onion, a bit of leek and – wait for this – cooked in cream. Literally. Boiled in copious quantity of double cream. Decadent or what?
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.
Creamy mushrooms, lovely on toast, on pasta or as a side dish, paired with steak. An easy recipe for velvety creamy and garlicky shiitake mushrooms.
Oven baked creamy orzo pasta with wild chanterelle mushroom topping is a wonderful vegetarian main course or a luxurious side for Italian chicken or veal.
Another way to cook cabbage: crispy and caramelised. Brown cabbage Swedish style is simply fried down and baked. This method turns the vegetable into the perfect side dish.
Crispy and spicy roasted chickpeas with grilled peppers, a wholesome vegetarian lunch or dinner as chickpeas are an excellent source of protein and fibre.
Crispy popping chickpeas and roasted red peppers, spiced with chilli flakes and fennel seeds, with butter or olive oil in the vegan version. It’s your new favourite dish!
Crispy tobacco onions, very easy, very tasty, they beat onion rings anytime. Why are they called tobacco onions? It's because of their colour and curly appearance.
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.
New potatoes, lightly crushed to release the flavour, with sour, spicy and herby topping. Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative.
Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.
Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.
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...
Savoury tart with fennel and taleggio filling; a vegetarian version of a classic British pie. My offering to vegetarians who like pies, this is actually better the next day at room temperature, if there’s any left.
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.
Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars - a must before the asparagus season ends.
Flash pickles made with cucumber and carrot slices. These quick refrigerator pickles are ready in 3 hours and keep more nutritious elements than ordinary pickles.
Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.
Carrots fondant are carrots cooked in a water and butter emulsion, with carraway and cinnamon. Similar to carrots Vichy, except my recipe is all about lots of butter!
Celeriac fondant makes a great side dish. Recipes featuring celeriac are usually for mash or puree, but dicing the celeriac root and cooking it in butter brings out the great flavour.
Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps or penny buns only need a sprinkling of salt and a drop of olive oil.
Courgette flowers (fiori di zuccha) in light batter, shallow fried in olive oil with a touch of mint inside each blossom. It’s pan-fried poetry!
Fried sliced mushrooms, cooked in butter and a little oil, perfect for breakfast or as a side to steak. Cook them for 10-15 minutes until caramelised and crisp.
Baby new potatoes, Jersey Royals if you can get them, poached in oil with lemon slices and garlic cloves. It’s almost blasphemous to cook them other than in plenty of water and serve other than with a little butter and salt. But this is absolutely gorgeous and actually brings out the flavour even better. They are not at all greasy.
Garlic mushrooms with parsley - simple and delicious. Mushrooms are an excellent source of protein and fibre. Season them generously and fry them with garlic - so tasty just with a chunk of bread. This is a suggestion for a lovely side dish.
Garlicky runner beans in butter and Parmesan. Nobody likes to admit they were wrong. It’s in human nature I guess – nobody knows their stuff better than we do ours.
Latkes with roasted apple topping, crispy fried shredded potato pancakes traditionally eaten for Jewish Hanukkah. I like to make one giant latke for brunch, topped with crème fraiche and tart roasted apples.
A warm salad of Purple Majesty potatoes, zucchini and radishes. Dark potatoes are fairly common, but the ones I’d had before would turn ordinary white when boiled. Not these beauties! These are perfectly unique. To start with, the skin is almost completely black and while scrubbed, they reveal to have a thin film covering the tuber - like a second skin or, as I like to think, a veil.
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.
Green beans with Parmesan cream. The dish makes an elegant side; serve it over rice for a veggie main and throw in slices of cooked chicken for the meat option.
Grilled asparagus with flaked almonds and Parmesan, an exquisite side dish or starter ready in 10 minutes. It can be cooked in oven grill or on a barbecue.
Grilled radicchio salad with Parmesan. Radicchio loses its bitterness when attacked with heat, salt and acid so that’s what I’ve done to make it collapse in a delicious heap.
Hasselback gratin - potato slices stacked like dominoes, baked in creamy and cheesy sauce. They will have their bottoms cooking in the cheese mix and the tops will get scorchy, crispy, crusty, lacey and all the other lovely adjectives that can be applied to cheese.
Hasselback potatoes, Swedish baked potatoes, are also known as ridgeback or hedgehogs. Take unpeeled, medium sized potatoes and slice them almost, but not quite through - that's the trick. Here's how!
Raw beetroot salad with simple dressing; a healthy fresh salad with sliced chioggia beetroot, grated cheese and lots of fresh herbs. Easy side dish or healthy lunch.
Gratin of thinly sliced jerusalem artichokes baked with bacon and cheese in a creamy sauce. I like the flavour and the taste – nutty, firmer and sweeter than spuds and not quite as starchy.
Two flavours of spiced kale crisps baked in the oven: garlic and chilli, and Middle Eastern coriander-cinnamon. Best for when you need a zero calorie snack.
Basic kimchi made with Chinese leaf cabbage and garlic, ginger and carrots. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter so can happily vouch for deliciousness.
Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw – this vegetable deserves more acclaim!
Baked yellow courgettes stuffed with minced lamb and tomatoes, topped with grated cheese. Large yellow courgettes are much easier to fill with stuffing.
Leek and potato bake in creamy cheese sauce. A little like Tartiflette but onions replaced with leeks, no bacon, and I didn’t try to resource Reblochon but cleared out the post dinner party cheeses.
Leek and potato soup, homemade is the best. Soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender.
Leek slaw, a simple salad of raw leeks with cucumber and radish, seasoned with black pepper and honey. Leeks are incredibly healthy when eaten raw, did you know?
Creamy leeks sautéed with wild garlic. Wild garlic aka bear’s garlic or ramsons turns up in April in woody, wet, marshy lands and down in the overgrown part of my garden.
Lemon and smoked paprika roasted potato wedges. This is definitely one of those dishes that look hugely better before cooking. Decorative lemon slices, pale yellow potatoes with a red dusting of paprika, glistening oil and the green sprigs of rosemary – pretty as a picture.
Thinly sliced fennel lightly wilted with salt and sugar is gorgeous, but the homemade ranch dressing with chives and dill is the star of the salad.
Muhammara, roasted red pepper and walnut dip, flavoured with pomegranate molasses and Aleppo pepper flakes. This should be a firm fixture in your next meze!
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