This is quite the most brilliant way to use up a courgette glut I’ve discovered so far this year. Those of you who don’t have gardens, butter up your local allotmenteers (they’ll be delighted to offload some) or just buy half a dozen from your greengrocer. It’s really worth the effort to have a jar of these in the fridge. Continue reading
We turned our back on the cucumber patch for a few days and this is what happened. Help! What to do with so many over-sized cucumbers? Continue reading
I dithered a bit about sharing this, to be honest, because even by my easy-going standards it is a very simple recipe. But the lemony dressing lifts it and prevents that clagginess you sometimes get from a potato salad made just with mayo, so I’ve included it as a sort of bonus post. Continue reading
This is such a refreshing salad; sweet, salt, bitter and spicy by turns. It makes a light lunch for two people or a starter for four and it’s as good in winter as in summer. It’s a movable feast. Continue reading
This is an odd time of the year in the vegetable garden – spring is here but many of the veg we associate with the season (apart from heavenly asparagus) haven’t put in an appearance yet. Well, they have in the shops, just not on our patch. Continue reading
It’s that time of year when you crave crisp, crunchy salad stuff: anything, really, other than the stodge that’s kept you going through what has been a ridiculously long winter. Continue reading
If you have a) too many courgettes, b) one that got away and turned into a mini zeppelin or c) a partner who claims to hate summer squash, I may have the answer to your prayers. These bhajis are the business. Continue reading
We once bought such an enormous plant at Columbia Road flower market in London that we had to stick its top out of the car sunroof and people were laughing and taking pictures on their mobiles as we drove by. I was reminded of this when my friend Lindsey from The Eating Tree gave me two fat fennel bulbs recently. I wish I’d taken a picture before I trimmed them, because they had such magnificently verdant fronds, they looked as though they were sprouting their own forest. Continue reading
The end is nigh … the end of the broad bean season, anyway. This is such a simple salad I thought twice about posting it (‘am I insulting the skills of my readers?’) but hey, it’s delicious. It’s as good as a barbecue side dish as it is packed into a lunchbox for work, so here it is as a sort of bonus recipe. Continue reading
Freekeh, if you haven’t come across it before, is roasted green wheat, with a nutty, often smoky flavour. It’s widely used in the Middle East and can be bought cracked, wholegrain and even ready-cooked. Continue reading
Easy authentic Italian recipes
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