When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables [...]
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Pork and spinach enchiladas
Much of the delight of Mexican food is in the abundance of salad–type toppings that contrast so well with the hot ingredients. Although these enchiladas are made with less fat than usual, their traditional character is preserved. Serve [...]
New potatoes with nori
Nori is a type of Japanese seaweed that is sold dried in thin, dark–green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.
Mediterranean marinated salad
This salad of roasted vegetables has a rich flavour cut by a piquant dressing. It is one of those any–time salads – ideal for a healthy midweek meal with lots of crusty bread, some pasta or couscous; good as a dinner–party [...]
Mango on a bed of green leaves
This mixture of salad leaves and herbs, each with its own robust flavour, marries well with the sweetness and smooth texture of mango. The result is a salad that is colourful and refreshing, ideal as a light starter or side dish. Serve with warm [...]
Light mashed potato
This plain mash is flavoured with a hint of bay and enriched with a little olive oil instead of butter. It makes a great accompaniment to many dishes, from hearty stews, casseroles and pies to simple grilled steak or chicken.
Leek and spring green filo pie
A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with [...]
Indian-style okra with potatoes
This makes a wonderful accompaniment to a spicy main dish. It is also good as a vegetarian main course for 2, especially when served with Indian–style pulse or lentil dishes and warm naan. Also known as ladies' fingers or bhindi, okra [...]
Hotpot with golden parsnips
Middle–Eastern influences bring beans, eggplants, apricots, garlic and warm spices to this lamb hotpot. The flavours will improve with age, so if you have time, make this hotpot a day before you want to serve it.
Potato, corn and capsicum frittata
Known in Italy as frittata, or in Spain as tortilla, flat omelettes can be served hot or cold with salad for brunch, lunch or supper, and they also make ideal picnic fare. The delicious version here can be kept for a day in the refrigerator, but [...]
Potato-filled Sardinian ravioli
Mashed potato enriched with cottage cheese and parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is [...]
Radicchio and bean cups
Crisp, richly coloured radicchio leaves make the perfect edible holders for this tangy bean and mustard salad that is bursting with vitamins, minerals and fibre. Serve these salad cups as a substantial first course or, with plenty of fresh [...]
Stir-fried vegetable curry
A selection of ground and whole spices, and a hint of coconut, flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve with boiled rice and naan or [...]
Spinach pancakes with smoked trout and prawns
Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and cheddar filling. A tomato salad would complete the meal.
Spicy red cabbage parcels
Eating well to feel good does not mean relying only on modern recipes for inspiration, as many more familiar dishes fit the bill perfectly. In this updated version of stuffed cabbage, mellow flavoured red cabbage leaves are filled with a hearty [...]
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