Main course

Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this…

Baked aubergines stuffed with Buckwheat makes a suitable main course. I love how the aubergine is not overpowered but enhanced by the other…

Butter Bean Marsala has a much softer expansive taste to it. Rich in flavours and aromas, I use Indian gooseberry (amla) to give…

Stuffed Pattypan with Water Chestnuts and Goji Berries I love because there is some subtlety in the flavours with both the chestnuts and…

Carrot Top Pesto makes wonderful use of carrot tops often discarded. Nutritious and fibrous, these tops enhanced by the lemon and orange juices…

Olive and Grape Cauliflower Leaf I recently rustled. I had been experimenting with grape molasses which are an addition to my repertoire. Much like beet greens, I love cauliflower leaves that form the usually discarded part of a cauliflower head. The outer leaves of a cauliflower are delightful and edible too. Olive and Grape Cauliflower Leaf are a thumbs up from me.

Olive and Beetroot Strudel   Save Print Prep time 1 hour Cook time 20 mins Total time 1 hour 20 mins   Olive…

Fennel and Grape in Peppercorn and Mustard Sauce   Save Print Prep time 20 mins Cook time 15 mins Total time 35 mins…

Dry Broad Bean Curry is nutritious healthy dish – with lots of flavours and colours. I barely cook my broad beans preferring them…