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.
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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 [...]
Sesame greens and bean sprouts
With a little inspiration even the most humble vegetables can be elevated to feature in unusual, well–flavoured side shes. This succulent stir–fry is full of flavour and crunch. It is ideal as part of an Asian menu or equally [...]
Savoury cornbread
Deliciously flavoured with sun–dried tomatoes, corn and green capsicum, this colourful bread is a wonderful accompaniment for soups, starters, grilled or barbecued poultry or meat, or salads. It is also good cut into squares, split [...]
Rustic bread and cheese salad
Inspired by the Italian salad called panzanella, this combines crisp, garlic–flavoured bread cubes with sweet, juicy tomatoes and crunchy salad vegetables. Gruyère and parmesan add wonderful flavour as well as vital minerals. Try it [...]
Roasted vegetable baguettines
These Mediterranean–style ‘sandwiches’ are generously filled with chargrilled capsicums, zucchini and red onion, spiked with garlic and rosemary, and topped with a sprinkling of fetta cheese. They are real banquets in baguettes [...]
Roast root vegetables with herbs
Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes [...]
Red capsicum vegetable drink
Drinking fresh vegetable and fruit juices is an easy way to add vitamins and minerals to your diet. Vegetables are particularly versatile because they can be used both in sweet drinks and in savoury, even spicy, mixtures for sophisticated [...]
Cauliflower with crispy crumbs
The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version uses a modest portion of olive oil and fresh herbs to flavour a topping that tastes good with all steamed [...]
Carrot soup with orange
Thickening soup with potato gives a velvety smooth result without adding the fat used in other traditional methods. Served either hot or chilled, this soup is ideal as a dinner–party starter all through the year.
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