Roast Broccoli with lemon zest and olive oil

This is a great recipe to do something different with your broccoli. By roasting, the flavours are intensified and sweetened. It is also a great way to perk up tired broccoli that has been in the fridge a few days. Serves 4 – 5 as a side dish. Preheat the oven...

Braised leeks with white wine & thyme

(from The Natural Cook by Tom Hunt) Leeks take well to braising, becoming soft, savoury and sweet. Serve these with most meals, or make into cooked salads. Serves 4 as a side dish. 400g leeks, 2 garlic cloves, 3-4 sprigs of thyme, splash of white wine, 50g butter....

Creamed Corn

(this recipe is from Tom Hunt’s book “the natural cook”) This is a staple in the US – made with fresh corn cut from the cob, it is sumptuous. Serves 4 as a side dish. 2sweetcorn cobs, 50ml double cream, knob of butter. Stand the corn on its end, hold it firmly...

Roast Beetroot with Garlic

This recipe is taken from Tom Hunt’s book “The natural cook”. A book filled with great ideas for seasonal cooking. 500g beetroot, splash of light olive oil, 1 bulb of garlic, a few sprigs of flat leaf parsley. Preheat oven to 180oC. Wash the beetroots and cut into...

Spaghetti Pesto

This is a perfect summer meal and will be great served with a mixed leaf salad and red onion & tomato salad. To make the pesto, wash and put the whole bunch of basil in a blender. Add a good glug of olive oil (enough to cover the basil), a clove of fresh garlic,...

Courgettes a la Becky

750g Courgettes, washed and cut into very thin rounds Olive Oil 3 Cloves garlic, v finely chopped 12 Sprigs fresh Mint, coarsely shredded Cayenne Pepper 4 tbsp White-wine vinegar Salt & Pepper Fry the courgettes quickly in hot oil until suntanned, but not burned....

Watercress, Potato & Cannelini Bean Soup

This is a recipe I made myself, last time we had watercress. I liked it so much that I felt I had to share it, so I hope you like it too. 1 bag watercress, chopped 2 Medium potatoes, peeled & diced 1 tin cannelini beans 1 large onion, thinly sliced 500ml chicken...

Rainbow Chard with Lemon, Capers & Parmesan

chard (washed, chopped ,stalks and leaves separated) olive oil 2 cloves garlic (sliced) 1 fresh chilli (thinly sliced) 2 large anchovies zest & juice of ½ lemon 1tbsp fresh grated parmesan 1 tbsp capers poached egg Heat oil in a pan, add garlic and chilli. Add...

Sesame Pak Choi

Cut a thick slice from the root of the pak choi to separate the leaves. Rinse & drain. Heat groundnut or vegetable oil in a pan or wok. Add some sesame oil, 1clove  chopped garlic, 1 chopped green chilli 1tbsp Thai fish sauce (optional) & the pak choi. Toss to...

Beetroot with Mint and Yoghurt

8oz Cooked Beetroot 16 fl.oz Natural Yoghurt ¾ – 1 tspn salt and pepper 2½ tbspns finely chopped mint 1 tbspn oil 3 small, peeled, sliced garlic cloves Grate beetroot coarsely, and add to yoghurt with mint and seasoning. Stir gently. Fry the garlic in the oil...

Butternut Squash Risotto with Sage Oil

-Peel & cube the squash -Season, sprinkle with chopped sage, coat in olive oil & roast in a very hot oven (220c) for 20 mins until soft & browned. -While the squash is cooking, toast some pine nuts in the oven. -Meanwhile take a good handful of fresh sage...

Perfect Greens

Green vegetables should not be the unpopular bit of the meal, stuck on the edge of your plate. Why not put a plate of greens in the middle of the table; if they are well cooked and presented they will be popular as well as healthy! Get a large pan of salted water on...

Buttered Cabbage

There are, of course, many, many ways of cooking cabbage. This one is as simple as it gets and I think the result is delicious: Shred or chop your cabbage Wash, drain and shake dry, leaving only the water clinging to the cabbage. In a saucepan melt a generous knob of...

Asparagus & Lemon Butter Sauce

(Rich, naughty and delicious) Snap off the root end of the asparagus and boil for about 3 mins in lightly salted water. Plunge into cold water to refresh. Reduce the juice and zest of a lemon to almost nothing in a small saucepan. Add a good glug of double cream and...