Tag: recipe
-
Asparagus & ricotta tagliatelle
Such a simple and delicious pasta recipe – creamy ricotta, heaps of freshness from the lemon and basil. An excellent vehicle for asparagus consumption.
-
Fried Jersey Royal and asparagus salad
This salad is calling out for sunshiney spring and early summer days. Packed with gem lettuce, radishes, ricotta salata, mint and simple lemon dressing. So fresh and delicious.
-
Tofu with asparagus & olive dressing
This is my favourite way to eat tofu – dusted in chickpea flour and pan fried for a perfectly even golden crust. With asparagus and an olive and sundried tomato dressing. Sure to convince even the tofu-sceptics.
-
Confit chickpeas, tomatoes & garlic
There’s so much flavour imparted from the slow cook in a bath of olive oil with garlic and rosemary. The tomatoes are bursting and juicy, while the chickpeas stay beautifully firm and almost fudgy in texture. It’s extremely hands-off and simple to make but really elevates a meal.
-
Individual asparagus tarts
Such a fun way to serve asparagus during peak season. The tart cases are made with pre-rolled puff pastry for a really easygoing but impressive recipe. Filled with a minty whipped ricotta and topped with perfectly crisp asparagus.
-
Cheddar & onion tart
Cooked upside down in tarte tatin style which keeps the pastry perfectly crisp. The onions become meltingly tender and sweet, cut through with delicious sharp cheddar and savoury thyme.
-
Roast red pepper, barley & butter bean salad
A lovely plate for sunny days. Pearl barley, goat’s cheese and basil salad on a swoop of roast pepper and butter bean puree.
-
-
Veggie Roast Dinner
A really simple plate, perfect for sunny days. The asparagus and halloumi are grilled and drizzled in an olive and sun-dried tomato dressing. A little touch of honey in the dressing really offsets the salty cheese. The salad can be made with a griddle pan or on the barbecue, weather…
-
Easy homemade ricotta & flatbread
You can make ricotta at home so easily with just milk, lemon juice and a pinch of salt. It tastes even better than store-bought, with a really fresh and delicate milky flavour. And there’s no need to waste the leftover whey – the protein rich liquid left behind after making…
