Roasted beetroot with za’atar, chickpeas & harissa yogurt This recipe used up the last of my beetroot from the garden. I forgot to take a photo so this is the one from the web – recipe taken from BBC goodfood. We had this for lunch with flatbreads and it was delicious and the baked chickpeas give …
Roasted beetroot with za’atar, chickpeas & harissa yogurt Read More »
Minestrone Soup with Kale and Chanterelles I love minestrone soup but tend to make it more of a stew so it’s a filling supper for the kids. It’s a great way of using up leftovers (I used leftover cooked pasta in this recipe) and adding any veg you may have left in the fridge or …
Baked Beans These beans aren’t baked at all but this is a quick and easy recipe, once your beans are cooked, to make your own much loved staple. So much tastier and healthier than the tinned variety. I made triple the quantity so I could freeze some and saved the bean cooking liquor to use …
Turkey meatballs with cranberries and herbs This recipe is adapted from Ottolenghi’s ‘Lamb meatballs with barberries, yoghurt and herbs’ I made extra meatballs to make a nice lunch with salad and pitta bread – the family loved them. Ingredients(W) available from Weigh Ahead 750g minced turkey 2 medium onions, peeled and finely chopped 20g flat-leaf …
Courgette Polpette This recipe is from one of Hugh Fearnley-Whittingstall’s books, based on Italian cookery writer Ursula Ferrigno. Polpette are usually meatballs, but these delicious little meat-free nuggets make great nibbles or picnic food. Makes about 12. Ingredients(w) ingredients available from Weigh Ahead• 2 tbsp rapeseed or olive oil (w)• 500g courgettes, diced• Grated zest …
Beetroot Risotto Just had the first of the beetroot from the garden for this delicious and easy to make risotto. Nothing was wasted as I made a quiche with the stalks and leaves which was equally tasty. This recipe is adapted from the BBC good food website. Ingredients marked (W) available from Weigh Ahead 500g …
Black Beans & Mango This is excellent served as a dip with sourdough crackers. Ingredients marked with (W) available from Weigh Ahead Approx. 3 cups black beans, soaked overnight and simmered for 1 hour or until beans are soft and cooking water kept (w) 1 ½ tbsp olive oil (w) 1 red onion, chopped 1 …
Mung Bean Curry This is Mira Manek’s recipe from her book ‘Saffron Soul’. I always make double quantity and freeze half as it freezes really well. Ingredients marked (W) available from Weigh Ahead 200g mung beans (w) 1 litre water tbsp coconut oil (w) ½ tsp mustard seeds (w) ½ tsp Cumin seeds (w) 1/4 …
‘Creamy’ Macaroni with Sweet Potato and Gochujang Cashews give this pasta dish a lovely creamy texture. If you don’t have any Korean red pepper paste then use another spicy sauce such as sriracha sauce. I keep gochujang in stock to make Kimchi with too. Ingredients marked (W) available from Weigh Ahead Fine sea salt (w) …
vegan ‘creamy’ macaroni with sweet potato and gochujang Read More »
Fusilli with sweet and hot peppers, white beans, lemon and olives A lovely simple summer dish that takes no time to make Ingredients marked (W) available from Weigh Ahead 2 tbsp olive oil (w) 2 bell peppers sliced 2 cloves garlic, crushed 1 tsp crushed chillis (w) 250g cooked cannellini beans (w-dried) 400 ml vegetable …
Fusilli with sweet and hot peppers, white beans, lemon and olives Read More »