A very good recipe for the summer when fresh peas are in season. Its from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
A spicy but sweet vegetarian curry from Maharashtra which I found in ” Indian Kitchen” by Maunika Gowardhan.
A classic side with a modern twist from Claire Thomson.
An easy recipe from Romy Gill
This recipe from Angela Hartnett is very good served with Orecchiette or Conchiglioni pasta.
This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
Crispy vegetarian cakes for burger buns from Nigel Slater. Or you could serve then for breakfast with a fried egg alongside.
A Roman recipe from Rachel Roddy, best made with fresh sheets of egg lasagne cut into small squares or random shapes. You can of course make uyour own pasta but for me that means too much effort.
An easy and delicious side from ” Zaika” by Romy Gill.
These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.
A recipe from Angela Hartnett.
This is from Ken Hom’s ” Quick and Easy Chinese Cookery”.
A lovely recipe from Jenny Linford’s ” The London Cookbook” to make when asparagus is in season.
This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
A recipe from Nigel Slater. He suggests as a variation tearing and folding in some mozzarella or burrata at the very last minute. And you could always use ready made fresh pesto to speed things up.