Down to earth food for flexitarians
Roasted sweet potato, charred broccoli and red onion tossed in an orange balsamic dressing with roasted garlic, then topped with orange, cranberries and toasted hazelnuts. A fresh, colorful holiday side that’s ready in 35 minutes.
A silky butternut squash and carrot soup with a whole bulb of roasted garlic and fresh rosemary, finished with crispy sage and Parmesan crisps. It reheats beautifully for lunches.
These apple sourdough muffins are soft, gently spiced with a pinch of cinnamon and orange zest, and crammed with juicy pockets of baked apple (which by the way gives you pectin-rich fibre). If, like me, you get sad to throw away any spare sourdough starter …
A silky butternut squash and carrot soup with a whole bulb of roasted garlic and fresh rosemary, finished with crispy sage and Parmesan crisps. It reheats beautifully for lunches.
There’s a particular kind of soup that I crave once the weather turns: something that uses up a whole head of cauliflower, leans on sweetcorn while it’s still tender, and turns creamy without a drop of dairy in the pot. This chunky cauliflower corn chowder …
Romanian-style clear chicken soup with carrots and potatoes, served family-style. Chicken pieces are poached, skimmed once, then simmered with a whole onion for sweetness. Halved potatoes cook until tender, then chicken, potatoes and onion are lifted out so the broth stays clear. Finish with parsley and garlic sauce.
Winter weeknights call for something that tastes like comfort, but it’s nourishing and fast. My carrot and coriander soup maker version is bright and gently spiced. I add a generous amount of lentils to keep it satisfying and a good squeeze of lemon to balance that carrot sweetness.
A cozy broccoli and Stilton soup in a soup maker with a white-bean twist: silky, high-fibre, no cream needed – finished with lemon and a crunchy seed topping.
Roasted sweet potato, charred broccoli and red onion tossed in an orange balsamic dressing with roasted garlic, then topped with orange, cranberries and toasted hazelnuts. A fresh, colorful holiday side that’s ready in 35 minutes.
A silky butternut squash and carrot soup with a whole bulb of roasted garlic and fresh rosemary, finished with crispy sage and Parmesan crisps. It reheats beautifully for lunches.
A golden sourdough boule with pumpkin puree worked right into the dough. Built with slap and folds, baked in a Dutch oven, and made for thick toast and bowls of autumn soup.
Golden, chunky mushrooms and spinach in a thick red lentil sauce that’s silky without any cream or coconut milk. Plant-packed and filling, it’s made for scooping up with warm naan on a weeknight.
Soft, buttery sourdough brioche bread raised entirely with your starter. Mix it in the evening or first thing in the morning, let it rise on the bench, and bake a tall, golden loaf that tears into soft strands.
A rustic spelt galette with a nutty, flaky crust, a layer of milled flaxseed to help keep the base from going soggy, sliced fresh figs and crunchy pistachios. Serve each slice with a drizzle of balsamic glaze.
There’s a particular kind of soup that I crave once the weather turns: something that uses up a whole head of cauliflower, leans on sweetcorn while it’s still tender, and turns creamy without a drop of dairy in the pot. This chunky cauliflower corn chowder …
My blueberry sourdough boule, with a tangzhong worked into the dough for a loaf that’s still soft on day two and three, not just fresh out of the oven.
Barley’s been in my regular rotation for a while now, and these stuffed peppers are where a lot of that barley ends up. A weeknight dish that’s tidy, a bit elegant to plate up, but with real substance packed into a neat parcel.
A big bowl of fusilli with golden zucchini and sweet peas in a creamy herby whipped feta sauce. A proper summer dinner in about half an hour.
