This version of the classic dish of quick–fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in [...]
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Basil-scented sautéed vegetables
A large non–stick frying pan is ideal for sautéeing, the Western equivalent of stir–frying, based on quick cooking over high heat. This is a terrific method for preserving the colour of vegetables while bringing out their flavour to the full.
Baked pumpkin with red onion and sage
Pumpkin is a versatile and easy–to–cook accompaniment for all sorts of main dishes. There are many types from the pale pear–shaped butternut pumpkin to the large blue–skinned Queensland blue and the popular jap pumpkin. [...]
Celeriac dumplings in tomato broth
Fluffy white dumplings in a light tomato and vegetable broth make a delicious hearty lunch or supper. The soup can be made in advance, and the dumplings can be shaped and chilled to be simmered just before serving.
Chunky vegetable soup
Although this is a hearty soup, laden with vegetables, it has a delicate flavour. Homemade stock is best, but you can use bought stock; if using a cube or powder, do not add additional salt at the beginning of cooking as you may find these [...]
Hot cabbage and grape coleslaw
Crunchy, lightly cooked white cabbage is perfectly complemented by juicy fruit, walnuts and herbs in this well balanced salad. It is a good example of how a combination of familiar ingredients can be elevated into a sophisticated side dish.
Herbed cheese bagels
A little parsley adds a hint of freshness and colour to dishes, but when used in quantity its unique flavour can really be appreciated. It also makes a healthy contribution along with the vegetables to this delicious filling for bagels, which is [...]
Fruity vegetable muffins
Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many muffins, these are not too sweet, so they are as good in a packed lunch or as a snack as they are [...]
Eggs with spicy peas and lentils
A little spice can turn a few everyday ingredients into something special. This simple, satisfying dish provides a wealth of vital vitamins and minerals and the right balance of essential protein and fibre. Serve with basmati rice and/or warm [...]
Eggplant rolls
Unlike many eggplant recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat–eaters. This is a great cook–ahead dish.
Crudités with three dip
Few foods can be healthier than raw vegetable sticks, so make the most of them by serving them with tempting low–fat dips for a snack or instead of a formal first course. Or, for a light lunch, these quantities will serve 4. You could also offer [...]
Couscous Casablanca
Couscous is the staple food of much of North Africa, where it is often served topped with tender, colourful vegetables, drenched in delicious gravy and spiced with a traditional hot chilli sauce called harissa.
Ciabatta with garlic mushrooms
Garlic mushrooms make a delightful starter, but classic recipes tend to use generous quantities of butter. This version, pepped up with mustard, is deliciously buttery without being over–indulgent. A simple salad of finely shredded white [...]
Rotolo of ricotta and spinach
This is an attractive recipe to serve as a main dish, and it is equally good served as a first course, when it will provide 8 portions. Serve a fresh, crisp green salad as an accompaniment, taking advantage of the wide range of leaves and green [...]
Rigatoni with garlicky sausage
Eggplant can contribute succulent texture to pasta sauces. Here, the eggplant provides the perfect complement to tasty sausage and olives, simmered with canned cherry tomatoes and fresh herbs. Tossed with pasta, the result is a speedy, [...]
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