This salad, inspired by Yotam Ottolenghi, is one of several that I make which combines cooked and raw use of the same vegetable. It is a great dish to serve when Sunday lunch is a buffet. Brussels sprouts go well with mustard and nuts. For a Christmas meal, hazelnuts can be replaced by chestnuts. 700g…

I am really excited by this recipe as there are not many bakes that I truly enjoy. Maybe it’s just that I am more of a top of the oven than in the oven person. The inspiration comes from Bart van der Lee’s recipe in the Waitrose Weekend paper. He had been a memorable finalist…

A delicious crunchy recipe, courtesy of Waitrose, which I have tried several times and adapted to the way I cook. It can be served with rice but is equally good served on its own as a starter. 50g cashews1 tbsp hoisin sauce1⁄2 tsp light soya sauce1⁄2 lime, juice1 tbsp sunflower oil2 cloves garlic, crushed15g fresh…

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…