Pasta e ceci is a rustic soup of chickpeas and pasta from Tuscany. It is a simple and sustaining dish that is easy to prepare and really very good. You need to remember to soak the chickpeas overnight as tinned ones won’t work in this recipe. The liquid from cooking […]
An Italian pasticcio is a baked dish of vegetables, meat or pasta that is bound together with béchamel sauce, eggs and cheese. It can either be turned out like a pie or served straight from the baking dish. This tasty version contains well-cooked green beans and is based on a Marcella […]
Burbunya pilaki is a popular Turkish dish of fresh borlotti (burbunya) beans stewed in olive oil with vegetables. Borlotti beans are pretty pink speckled beans that lose the markings when cooked. They are similar in taste to chestnuts and are very nutritious. Dried or canned borlotti beans can be used […]
This is my friend Gabi Radinger’s recipe for mixed bean salad using canned beans and a tasty dressing of pumpkin seed oil and apple cider vinegar. It is quick and easy to make and perfect for a barbecue or to take on a picnic. I always keep a couple of […]
Sformato is an Italian baked dish usually made with vegetables and eggs and similar to a soufflé. It can be cooked in a mould and turned out to serve. This version has ricotta as the base and is quite a delicate dish and quick to make. It is lovely for […]
Minestrone is a vibrant vegetable soup from Italy. I love having a pot of it in my fridge for a quick and nutritious meal. Throughout Italy there are many regional and seasonal recipes for minestrone. This one comes from Genoa in Liguria and is served with basil pesto which is […]
This is a fairly basic pumpkin soup recipe which you can make your own by including other vegetables and ingredients. I make it a little differently each time and have mentioned a few ideas after the recipe. Lately I have been using two or three types of pumpkin to add […]
Oranges and beetroots are a delicious combination to have as a salad or starter in the wintertime. This salad is an old favourite of mine that I come back to every year. I’ve used blood oranges today as they’re in season, but navel oranges are also very good or try a combination. This is a super […]
About silverbeet or chard Silverbeet is a variety of Beta vulgaris and is closely related to beetroot. In France it is known as blettes, in Britain as chard and in the USA as Swiss chard. It is a versatile vegetable commonly used in Mediterranean cooking. Both the leaves and stalks […]
This rustic and fresh-tasting soup is from Lebanon. The main ingredients are common-or-garden green lentils and a big bunch of silverbeet, with the potato being optional. The soup is flavoured with lemon juice and you can add pomegranate molasses as well for a more complex tang. The soup is definitely […]