Food & Drink
Halloumi & quinoa fattoush Serves 4 Ingredients 2 brown pittas (torn into pieces) 2 lemons (juiced) 5 tbsp olive oil 1 garlic clove (crushed) 250g block halloumi (sliced) 350g medium tomatoes (quartered) 250g microwaveable pouch quinoa 1 large cucumber (halfed, deseeded and sliced) ½ small bunch dill (roughly chopped) 1/2 small bunch mint (chopped) Method …
Chickpea & chard soup Serves 4 Ingredients 200g dried chickpeas 3 tbsp extra virgin olive oil, plus extra to serve Juice of 1/2 lemon 2 dried red chillies 5 garlic cloves (peeled and smashed with the back of a knife) 3 rosemary sprigs 2 x 340g tinned peeled plum tomatoes Sea salt and freshly ground…
This weeks meat free recipe: red pepper linguine Serves 1 Ingredients 1 roasted red pepper 30ml olive oil 50g walnut toasted (plus extra to serve) 1 small garlic clove 100g linguine or spaghetti parmesan or vegetarian option (grated) to serve. Method Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food…
Vegetable and goat’s curd tarts Serves 6 to 8 Ingredients 250g plain flour (plus extra for dusting) 60ml double cream 125g cold butter (diced) 60ml double cream 100g thin strips of courgette (removed with a vegetable peeler from small courgettes) 100g raw beans (peeled into thin strips) 100g cherry tomatoes (halved) 50g small fresh peas…
Parsnip and ginger soup with spiced roast chickpeas Serves 4 Ingredients 1 large onion (finely chopped) 2 garlic cloves (finely chopped) 5cm piece ginger (peeled and grated) 1¼ tsp ground cumin 2 tbsp olive oil 500g parsnips (peeled and diced into 1-2cm pieces) 1 vegetable stock cube 400g tin chickpeas (drained and patted dry with…
bethkent ✅