A recipe from the newly published ” An A-Z of Pasta” by Rachel Roddy.
Midsummer Pasta (6)
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Tag Archives: Vegetarian
Courgette Keftedes ( makes 16)
A Greek recipe which i found in Georgina Hayden’s ” Taverna”.
Severnshed’s Bazargan (6-8)
The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
Yotam’s Vegetable Paella (2)
This version of a vegetable paella is from ” Plenty” by Yotam Ottolenghi. Quantities can easily be doubled to serve four.
Kolkata Egg Curry (4)
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
Rainbow Root Raita (6-8)
A raita using my favourite root vegetables from ” Season” by Nik Sharma.
Courgette, seed and curry leaf cake (4-8)
A quick version of this favourite vegetarian dish from Kerala, known in India as Handvo. Serve with some salad alongside, or just as a snack. This is from ” I Love India” by Anjum Anand.
Beetroot and Chard Thoran (4-6)
A vegetarian stir fry from Kerala which i found in Anjum Anand’s ” I Love India”. You can add a whole can of drained chickpeas to turn it into a substantive main course, or accompany with a lentil curry. It goes well with lemon rice.
Tomato Falafel with Tomato Yoghurt and Pickles (4)
A new recipe from Claire Thomson .
Courgette and Herb Pie (4)
A delicious Greek vegetarian pie from Diana Henry. Sometimes I increase the amount of Feta just a little.
Spring Onions with Peas, Purple Sprouting and Asparagus (2-6)
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.
Orzo with Beetroot, Thyme and Orange (4)
This is from Anna Jones’s new book ” One: Pot, Pan, Planet”. You can use other vegetables instead of beetroot according to the season.
Mushroom and Potato Gratin (3)
A recipe from Eleanor Steafel which uses dried mushrooms to make a delicious and moreish bake .
Paneer with Broccoli and Sesame (4)
A favourite dish from the BBC Good Food Team. Serve as part of a curry or just on its own with some rice.
Pumpkin Stew with Sour Cream (4)
A warming stew for the cooler months from Nigel Slater.