A warming curry for this not so warm spring weather! Chantenay carrots, new potatoes and cavolo nero fill out this delicious ginger chilli garlic and coconut milk curry base.
Ingredients: 150g Potatoes, 1/2 -1 red chilli, 2 cloves of garlic, 10g turmeric, 10g ginger, 2 shallots, 150g chantenay carrots, 100g purple sprouting broccoli, 50g cavolo nero and small bunch of coriander.
From the larder: 200g rice, 1 tin coconut milk, 3 tsp oil, ½ tsp salt.
- Start cooking rice according to packet instructions.
- Chop the chilli and the garlic. Peel and grate turmeric and ginger. Fry in oil for 1 minute.
- Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.
- Chop carrots and add to the shallots and potatoes, sauté for 3 minutes.
- Add coconut milk and ¼ C of water and simmer for 15 minutes.
- Chop broccoli and cavolo nero and add to the coconut milk. Simmer for 5 minutes.
- Chop the coriander and serve curry with rice and coriander on top.
The sweet and savoury combinations of cinnamon roast veg, fresh mint and dates is irresistible in this dish. Chop it all up and pop it in the oven: it couldn’t be simpler!
Ingredients: 2 shallots, 2 cloves of garlic, 1 romero or bell pepper, 1/2 a sweet potato, 1 courgette, 2 dates, small bunch or sprig of mint.
From the larder: 140g couscous, 1 tbsp honey, cinnamon, 2 dollops of plain yoghurt (optional: 2 salmon fillets).
- Preheat oven to 200 degrees C.
- Roughly chop the shallots, garlic & pepper and chop the sweet potato & courgette into small chunks.
- Place the veg in a roasting tin, drizzle with olive oil and honey, and mix in a pinch of cinnamon.
- Season with salt and pepper and roast for 20 minutes or until soft.
- If using salmon, place the salmon on top of the veg for the last 7-10 minutes of roasting.
- When veg is almost cooked, prepare the couscous. Place in a bowl and pour over double the volume of freshly boiled water. Cover and leave to stand for 5 minutes. For added flavour stir in half or quarter of a stock cube.
- Chop the dates and mint and add to the couscous when it’s ready.
- When veg (and salmon if using) is ready, remove from the oven, and serve on top of the couscous along with a dollop of yoghurt.
With spring in full swing, we got excited and packed lots of fresh greens into one deliciously nutritious fritter. It’s accompanied by a sweet, tangy and bright carrot salad.
Ingredients: 100g Purple sprouting broccoli, 2 spring onions, handful of spinach, 4g dill, 2 carrots, 4g chives.
Larder: 3 eggs, 60g cheese (cheddar or feta), juice of ½ a lemon, 1 tsp honey, 2 tbsp olive oil, salt and pepper.
- Finely chop the broccoli, spring onions, spinach and dill.
- Beat the eggs in a bowl and grate or crumble in the cheese.
- Mix in the chopped greens and season with salt and pepper.
- Prepare the salad; grate the carrots and chop the chives. Whisk lemon juice, 2 tbsp olive oil, 1tsp honey. Pour over the salad, set aside.
- To cook the fritters; heat a generous glug of oil in a frying pan and add large spoonfuls of fritter mix to the pan in separate dollops, being careful not to overcrowd the pan. Fry each fritter for a few minutes on each side until golden and slightly crispy.
- Transfer the cooked fritters to a plate in a warm oven until all are ready to serve.
- Serve the fritters with the carrot salad.
With endless amounts of delicious and fulfilling dishes that are vegetarian, it has never been easier to enjoy a meatless Monday! Forget your traditional veggie dishes, we’ve reworked what you think traditional “vegetarian” cuisine is and created 5 new and exciting recipes that promise to be the star of your week. Move aside colourless chicken and bland beef, there’s some new competition on the dinner table.
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1. Spring Goodness Bowl
Ideal for: warmer weather and when you’re craving a big, fresh salad
2. Fennel and Dill Tart
Ideal for: impressing everyone with your culinary skills and a quick dinner
3. Kabocha Squash with Salsify
Ideal for: an adventurous dinner and trying out new ingredients on busy weeknights
4. Lemongrass and Star Anise Pho
Ideal for: warming up when the weather isn’t cooperating & reinventing an old faithful
5. Green Bean Curry with Damson Chutney
Ideal for: when you need a delicious dinner that’s colourful, healthy and yummy
An easy way to eat your greens, this pasta dish is a quick mid-week meal of greens, pasta and a speedy yummy mustardy dressing.
Ingredients: 2 shallots, 1 leek, 100g purple sprouting broccoli, handful of spinach, 1 spring onion, 10g basil.
Larder: 180g pasta, 2-3 tsp whole grain mustard, 2 tsp white wine vinegar and 150 – 200ml crème fraîche. (Optional extras: grilled chicken, seeds and cheese.)
- Grill meat if using.
- Bring a pot of water to the boil and cook the pasta in a saucepan of boiling water until al denté.
- Meanwhile, slice the shallots and leek. Sauté in a glug of oil for 5 minutes until soft and transluscent.
- Chop the broccoli, add to the pan and cook for 3 minutes, adding a splash of water to create some steam.
- Make the dressing: finely chop the basil leaves and mix with mustard, vinegar and crème fraîche. Adjust proportions to taste.
- Chop the spinach and mix into the veg and then stir in the dressing.
- When pasta is al denté, drain and toss altogether with the veg and dressing.
- Serve, garnished with sliced spring onion and optional seeds and/or grated cheese.
A goodness bowl that is here to delight. New potatoes, green beans, radishes and more, this salad is a springing singing super supper!
Ingredients: 200g potatoes, 4 spears of asparagus, 100g broad beans, 50g radishes, 1 spring onion, 40g rocket, 10g coriander, 10g basil, 5g fresh turmeric or 1 tsp powdered turmeric.
From the larder: 100g green lentils, or tin of cooked lentils, 2 tbsp lemon juice, 2 tbsp apple cider or white wine vinegar, 5 tbsp olive oil, 1 tbsp honey (optional extra: grilled salmon or a poached egg).
- If cooking lentils, place in a large pot of cold water, bring to the boil and simmer for 20 mins. 10 mins into cooking, halve the potatoes and add them to the lentils. When potatoes are nearly cooked, remove the beans from their pods, add to the pot and cook for 5 mins.
- If using tinned lentils, warm them in a saucepan or the microwave.
- Combine the following in a jar or bowl: grated turmeric, chopped basil and coriander, lemon juice, vinegar, honey, pinch of salt and if you have it, a pinch of cumin powder. Whisk well to combine.
- Slice radishes and spring onion, and place in a salad bowl with the rocket.
- Cut asparagus into quarters, heat a glug of olive oil in a skillet and sauté the asparagus on a medium heat until charred and starting to soften, but not soggy.
- When lentils, potatoes, beans and asparagus are cooked, add to the salad bowl and mix in the dressing. If using, serve with grilled salmon or a poached egg.
Tamarind is found in the seed pods of the tamarind tree. We eat the fleshy pulp surrounding the seeds that tastes somewhat like a date with a delicate citrus note. Although tamarind is often used in Southeast Asian cooking, the Tamarind trees is in fact originally native to Africa. It is used in all sorts of sauces, curries, soups and marinades. In this dish, we use it to make a pad thai sauce accompanying stir-fried veggies, peanuts and spring onions.
Ingredients: 2 tamarind pods, 2shallots, 1 clove of garlic, 1 small head of pak choy, 70g chantenay carrots, 1 small courgette, small bunch of coriander, 1 spring onion.
From the larder: 175g rice noodles, 3tbsp soy sauce, 1tbsp brown sugar, oil, juice of half a lime (optional: 1 egg, handful of peanuts).
- Before you do anything, crack the tamarind pod open and pull out the fleshy inside. Place in a small bowl with 1/8 C warm water and let sit for 10 minutes while you prepare the veg.
- Bring a saucepan of water to the boil for the rice noodles and prepare all your veg.
- Mince garlic, chop shallots and slice the stalk and leaves of the pak choi. Slice the carrots and courgette into batons, slice the spring onion and chop the coriander.
- After 10 minutes, with your fingers, rub the flesh of the tamarind off the seeds pour into a bowl straining the seeds. Push as much flesh through a sieve so that you have tamarind-muddied water. Add soy sauce and sugar to the water and stir to combine. Taste and adjust portions so that it is a strong sweet and salty sauce.
- Add noodles to the boiling water and cook for 4-6 minutes. Drain and then run cold water through them.
- Meanwhile, heat a wok on a med-high heat and add a glug of oil. Add the carrots and courgette, followed by shallots, garlic and pak choi. Stir-fry for 3-5 minutes and then push veg aside, crack an egg into the wok and scramble. Mix in to the stir-fry and then stir in the sauce and the noodles.
- Serve with peanuts, spring onion and chopped coriander on top.
Tarts are always so pretty and this fennel tart does not disappoint, especially when served with zesty multicoloured carrot ribbons that pop with colour and zing with taste.
Ingredients: half a bulb of fennel, 2 shallots, 10g dill, 2 multi-coloured carrots (purple, orange, white or yellow), handful of rocket.
From the larder: 1 sheet of short crust pastry (bought or make your own), 2 eggs, juice of ½ lemon or balsamic vinegar, oil and butter (optional: 50g goat’s cheese and 50ml cream).
- If you are making your own pastry, See recipe below.
- Preheat oven to 200 degrees C. Roll out pastry and lay in a shallow 9-inch pie dish or on a baking tray folding over to make your own edges. Cover with foil or baking beads and bake blind for 15 minutes. (A note on baking. The idea with blind baking is to crisp up the pastry so that it does not become soggy when you add the filling. The foil and baking beans, or rice, which also works well, are used to add weight so the pastry doesn’t puff up with hot air.)
- Meanwhile, chop shallots and slice fennel into thin strips; sauté in a knob of butter until slightly soft and translucent. Leave the wispy fronds of the fennel out and set aside.
- In a bowl, crack the egg and beat together with fennel fronds, chopped dill, pinch of salt and pepper. If using goat’s cheese, cut into chunks and mix into the egg mixture along with cream. Remove the pastry from the oven and place fennel, shallots and egg mixture into the pie case. Pop back in the oven and bake for about 15-20 minutes until golden and set.
- While the tart is baking, peel carrots and then use the peeler to make carrot ribbons. Squeeze lemon juice over and drizzle with olive oil. Mix in rocket. Serve slices of the tart with carrot ribbons and enjoy!
Ingredients: 225 plain flour, 110g butter, water.
Instructions: Cut butter into cubes and rub into flour with your fingertips until the mixture feels like breadcrumbs.
Using a fork, stir in just enough cold water (2-3tbsp) to bring the pastry together, gather into a ball, cling film and stick in the fridge for 15 mins. (Be conservative on the water, drier pastry will give a crispier crust).
Pretty in pink, this curry becomes an extraordinary colour as the beetroot and coconut milk meld together with fresh spices, curry leaves and cauliflower in this delicious and beautiful curry.
Ingredients: Beetroot, cauliflower, shallots, garlic clove, turmeric, ginger, curry leaves, spinach, chilli (use according to taste), coriander.
From the larder: 175g rice, 1 tin coconut milk, oil (vegetable, rapeseed or coconut oil is best).
- Start cooking the rice according to the packet instructions.
- Mince garlic, chop shallots, and sauté in a glug of oil. Chop the chilli, mince or grate the turmeric and ginger and add to the pan. Fry for a minute or so.
- Peel and dice beetroot into small chunks. Slice the cauliflower in small florets. Add to the pan and then add the tin of coconut milk and curry leaves. Simmer on a low heat for 20-25 minutes, stirring occasionally.
- When curry is nearly ready to serve and beetroot is soft to poke with a knife, add spinach and stir in to wilt.
- Serve curry with rice and torn coriander.
A frittata is a brilliant mid week meal and a great way to pack lots of veg from your fridge into supper. This frittata is full of spring greens and accompanied by crushed potatoes and crunchy radishes.
Ingredients: 1 shallot, 100g purple sprouting broccoli, 100g fresh peas, 150g purple potatoes, 5-6 breakfast radishes, small bunch of parsley, 2 stems of basil, 1 spring onion.
From the Larder: butter or oil, 4-5 eggs, salt and pepper, 50g goats cheese or feta.
- Roughly chop the potatoes into chunks, and boil from cold for about 10 mins.
- Finely chop the shallot, the broccoli into 2-3cm lengths. Shell the peas and chop the basil.
- In a frying pan, sauté the shallot for a few minutes and then add the broccoli. Sauté for 5 mins.
- In a bowl beat the eggs, mix in the peas, basil, a pinch of salt and pepper, goats cheese or feta and pour into the frying pan. Leave to cook on the bottom and after about 5 mins place under the grill to set the top of the frittata.
- While the frittata is cooking, drain the potatoes and in a bowl crush with a fork, slice the radishes, finely slice the spring onion and chop the parsley. Mix all together, drizzle with oil and season.
- Enjoy the crushed potatoes with the spring frittata.