Greek Salad

When you have cucumbers, lots of tomatoes and some cheese… time to make a greek salad. This recipe from BBC Food website is simple and easy. Go easy on the red wine vinegar and olive oil – would recommend 2/3rds of what’s suggested… Ingredients 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes 1 cucumber peeled,…

Frittata: Broad bean, potato, cheese & mint

We had lots of broad beans, potatoes and mint from the garden that we used in this adapted recipe from Delicious Magazine. The salad onions came from Riverford and a friend’s allotment. Ingredients 400g podded broad beans (do this in front of the TV or with music on – takes a while!) 4 salad potatoes (we…

River Cafe’s Roast Ribollita

With a big bag of chard from Glebelands City Growers and spinach, white onions and basil from the Riverford veg box, there is only one call… ribollita al forno! Its a thick Tuscan soup, in this recipe River Cafe suggest you roast it in the oven between slices of sourdough. This recipe serves 6. Ingredients…

Balthazar onion soup gratinée

Onions are all around, I’ve got a good batch of onions grown from set in my cold frame and plenty in my fridge. Reading through the Observer’s Food Magazine last week I came across Balthazar onion soup gratinée. Its a rich soup, which is mildly onion-y and the port is simply inspired. Ingredients Olive oil…

Madhur Jaffrey’s Cauliflower with Onion and Tomato

Madhur Jaffrey is a hero in our household thanks to her wonderful book, The Essential Madhur Jaffrey. There are no pictures in the book, but really, you don’t need them as the recipes are fool-proof. The cauliflower was served with daal (made with red split lentils this time) and I’d recommend this recipe to make…