Roasted Tomatoes (for everything)
An accompaniment for pasta or some pan fried fish, a lunch bruschetta, a juicy sauce for baked eggs or cover in a pot for a rich ratatouille.
Corn, potatoes, zucchini and basil
Doing less with more, or summer veggies in a tasty pile.
Polenta, Parmesan and Zucchini Muffins
Here’s an oldie (and a goodie) from our recipe archives, to go with the last of the zucchinis or in the event of actually being OUT of zucchini, how about some beautiful broccoli.
Mushroom and Leek Pie with Root Veg Mash
Comfort food is not always the prettiest food. This pie’s creamy, bubbling filling overflows onto its warm orange mashed topping – you’ll wonder what exactly you’ve put on the table for dinner… The answer is something sweet, rich, herby, earthy and delicious. Tuck in!
Herby Greens Pie
Filled with hearty greens, vibrant herbs and salty cheeses (which could easily be subbed/omitted if you’re taking a vegan route), this pie is a truly delicious way to eat a fridge full of good stuff that otherwise runs the risk of being turfed.
Lemon and Fennel Risotto
This fennel and lemon risotto is from deep in our archive. We’ve altered it slightly from the original, but the outcome remains the same comforting, savoury, sweet, scrumptious bowl of warmth.