Little screams summer quite like summer rolls. This traditionally Vietnamese version of a spring roll is arguably a lot healthier than its deep-fried counterpart and is deliciously fresh and crisp. They make a fantastic lunch or appetiser on their own, or part of a larger finger food spread. The other day I served these for lunch with some of my marinated chicken satay and fresh mint tea for a very enjoyable Sunday lunch. It’s also the perfect dish for using up any left-over vegetables and ...
This recipe for courgette and parmesan puff pastry tarts is great for a number of reasons. Firstly, they are full of flavour but require very little ingredients. Secondly, they feel kind of special but really take no time at all. But perhaps most importantly, they are really fun to make and completely scalable depending on the course or occasion! Looking for a fun canapé? Make small squares and top with one or two of zucchini slices. A delicious starter or side? The sizes used in the recipe ...
Nothing screams summer quite like delicious Italian antipasto, and bruschetta must be one of my absolute favourites. Thick slices of toasted ciabatta bread, the most high-quality sweet tomatoes, fresh basil leaves and lots of garlic makes the perfect classic bruschetta and is without a doubt an ultimate all-time favourite, though this recipe for a spicy variation with dried chilli flakes and red bell pepper makes an incredible alternative for that classic tomato version. Tomato and red bell ...
Quite literally the only secret to a perfect soup is the use of great ingredients. I like my soups straightforward and easy, with my favourite vegetables and as few ingredients as possible. My recipe for fresh red pepper and tomato soup delivers exactly that. Now I realise that the internet is filled with countless red pepper soups already, so why the need for another one you might ask? Well, red bell peppers are my absolute favourite vegetable, so you can image how passionate I am about ...
I cannot think of a better Italian vegetable recipe than aubergine parmigiana, or melanzana alla parmigiana in Italian, but while the flavour is truly incredible, it isn’t always the most elegant dish to plate. Sure, as a main course this can be beautifully served in a huge oven dish in the centre of the table, but – unless your version holds together perfectly – on a plate as a smaller starter or a side dish it almost always looks a little underwhelming. So, I started thinking of a ...
I’ve never been the biggest fan of cauliflower’s taste, but the texture of this ingredient makes it incredibly versatile and there is so much more you can do with this vegetable than simply boil it. Recently I experimented with cauliflower when I wanted to create a new recipe, and I was pleasantly surprised these homemade cauliflower fritters turned out so deliciously at first attempt! You can experiment with this recipe endlessly, and flavour these however you like, but I found the below ...