I’ve used a couple of moderately unusual ingredients in this salad. Camargue rice comes from a beautiful mosquito-infested region of France, and I’ve heard it’s technically not really ‘rice’ but that’s what they call it. It has a brilliant nutty taste and can be found in supermarkets (well, Waitrose in Bath at any rate). Dukkah […]
Tag Archives: vegetarian
Peaches cooked on a griddle pan are fantastic. They develop a sweeter caramelised flavour that complements the bitterness of the blackened bits where they catch against the ridges of the pan. Perfect in this unusual and delicious starter.
Salty feta cheese and sweet juicy watermelon has always been a winning combination. This salad also includes fresh chilli pepper, which helps cut through the creaminess of the cheese without overpowering the whole dish, and a tasty orange dressing.
Although it doesn’t have the most appealing title, fatteh is a pretty special dish. The Arabic name comes from the crumbled bits of pitta bread that form the middle part of this multi-textured layered concoction. Warm spicy chickpeas beneath crispy bread and cold tangy yoghurt. It’s basically the delicious Middle Eastern chickpea dish balila with […]
I like the way the beetroot bleeds purple into the creamy cheese and egg mixture of this light and tasty quiche. Beetroot and horseradish go brilliantly together, too.
A giant falafel in the shape of a burger. How excellent is that? What I like about this recipe is that none of the ingredients have to be cooked before adding to the mix – most potato/lentil-based veggie burgers I make need at least a bit of boiling, roasting or wilting. This one is raw […]
Here’s a basic vegetarian curry that doesn’t require a great deal of effort. Roasting the vegetables separately means they’re guaranteed to be cooked through when you’re ready to serve – there’s nothing worse than preparing to dish up a curry only to find that the spuds still haven’t started to break up properly in the […]
Here’s a nice accompaniment to make while your curry is cooking. This recipe delivers hot, fluffy naan breads, cooked on the stovetop in a matter of minutes (plus however long it takes your breadmaker to run its dough cycle).
I made this curry using fresh turmeric, an ingredient I’d been meaning to try for some time. Widely available at Thai, Chinese and Indian stores, it looks like small, orangey pieces of ginger root, and I can confirm that it’s every bit as fabulously delicious as I had hoped. Thanks, probably, to fresh turmeric, this […]
This is a great way to cook aubergine, either under a red hot grill or, preferably, on a barbecue. It’s rich and quite filling – half an aubergine per person is probably plenty. The chermoula herb paste also goes well with fish, should you happen to have any left over.