This is another recipe that I promised to pass on more than a year ago. Maybe two years go. Oh dear. Sorry, Beth… Anyway, this recipe’s a real delight – light and herby and tangy, without the creaminess of traditional…
Category: parsley
Recipe: Baked Cauliflower
This is a very simple recipe, from a book called Reds, Whites, and Greens, by Faith Willunger. As you might have gathered from the title, it’s a book of Italian things to do with vegetables. I’m yet to find a…
Leftovers for Lunch: Roasted Vegetable and Chickpea Salad
I love roast vegetables. About once a fortnight, I will do a huge roast vegetable fest – one enormous tray of potatoes, pumpkin, sweet potatoes, carrots, onions and beetroot, cut into chunks and the potato and beetroot parboiled, and then…
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…