I couldn’t resist trying this recipe by Meera Sodha in the Guardian. She writes that her recipe taster had tried it out on her family and they were ‘obsessed’. What better recommendation could there be? More and more herbs are being treated as vegetables which, for me, is great. This dish has now become a…

Beetroot fritters could be a meal on their own. They are also delicious with smoked fish. 400g beetroot, peeled and coarsely grated1 large potato, peeled and coarsely grated1 onion, peeled and coarsely grated50g plain (or gram) flour2 eggs4 spring onions, finely choppedSmall handful of finely chopped dill (optional)Salt and freshly ground black pepperOlive oil Finely…

I remember Cypriot potatoes, large and with remnants of the red soil in which they are grown, from when I was a child. They are fine just boiled and served with butter and are even good for making chips but now I have found the perfect way to cook them. 1 or 2 Cypriot potatoes30g…

Pakoras can be the making of a meal and are great for using up oddments of vegetables. An invention test in the making! My fortnightly boxes of vegetables from Riverford Organic Vegetables offer great opportunities for making pakoras and even gave the recipe for this pakora, though I did add extra spices and used only…

Another great delivery from Riverford Organics! First it was Calabrese broccoli and now it’s sweet potatoes that I am having to be inventive with. On their own we find them simply too sweet but much enjoy them roasted with carrots, onions and other root vegetables or spiced up as in a pakora. This Moroccan salad…

This is so good, colourful and sunny. Recently I made it using the first Cypriot new potatoes which worked very well. 600g cod fillets350g new potatoes, scrubbed1 garlic clove, crushedOlive oil20g tinned anchovies in olive oil, drained and chopped250g plum tomatoes, skinned1 red chilli finely chopped or a pinch of chilli flakes (optional)150g pitted black…

It’s a great name for a great sauce. Piquant, green and Yemeni. Traditionally zhoug is always served with falafel and shawarma. Try it with eggs, chopped tomatoes, chicken or roast lamb. As zhoug contains all the herbs and spices I love the most, for me it’s win win! 1 large handful coriander, roughly chopped1 small…

Delighted to have had an email from Astrid for whom purée of fresh peas was the highlight of her ‘Sicilian cena’. How great that she can enjoy fresh peas early in March while away from Norway, staying in her Mediterranean home. We have made our first planting of peas and so can, hopefully, also enjoy…

Zeitgeist if you will but food and recipe columns, as well as letter pages, are increasingly turning to recipes for left-overs and what we throw out which is good to eat. I am happy to pass on using banana skins but Calabrese broccoli stalks are another matter – they are the best bits. Take off…

Some fresh turnips, all white, purple and green, caught my eye in the local Waitrose. I have never been the biggest fan of turnips beyond using them in a navarin of lamb but have discovered this most delicious recipe. 6-8 small turnips, peeled and cut into quartersA big knob of butterPinch of sugar2 tsp white…