This smooth puree is an excellent accompaniment to roast meats, poultry and game, and makes a pleasant change from roast parsnips. This was a popular dish in the 16th and…
Browsing: Vegetable Dishes
English Country Mushrooms
Choose button mushrooms for their delicate flavour. There’s no need to wash or peel them – a wipe with a damp cloth is all that’s needed. Tarragon is very distinctive…
Endive, Orange and Hazelnut Salad
Endive is rather like a lettuce with very crinkly leaves, ranging through shades of green to yellow. It is sometimes sold as ‘frissee. Endive wilts quickly, so buy it fresh…
Mixed Vegetable Ring
Cotswold cheese is a tangy blend of Double Gloucester with chopped chives and onions. Here it is used to make a light pastry ring, filled with a delicious mixture of…
New Potato Salad
The warm climate of Cornwall produces tender young vegetables earlier than other parts of the UK. Buy the smallest freshest potatoes you canfind and cook them the same day. For…
Mushrooms in White Wine
Firm, whole button mushrooms are the best choice for this recipe as they keep their shape when cooked. The dish also makes a good starter or an appetising snack.
Pan Haggerty
A warming filling dish at a bargain price. It’s a good choice if you’re planning an evening at the pub or for satisfying hungry teenage appetites. Use firm fleshed potatoes…
Spicy Chick-Peas and Swede
Swedes are a variety of turnip originally introduced to this country from Sweden. They have a delicate flavour and good colour which is useful in stews or makes a delicious…
Spinach Roll
Fromage frais is an unripened, soft fresh cheese. Many different types are stocked by supermarkets and delicatessens, and they all have one thing in common – their light, fresh taste….
Spinach Pancakes
In this mouth-watering variation on the pancake theme, chopped spinach is added to the batter, to make pretty green pancakes with a delicious flavour.
Baked Onions with Nut Stuffing
Choose onions that are hard, with no obvious soft spots, and avoid any that are showing signs of sprouting. Althoughraw onions are known for their pungent smell, when cooked they…
Winter Salad
A crunchy combination of colourful fresh vegetables. British chicory is available from mid-April to mid-November. It has a distinctive, bitter flavour and comes as tightly packed heads of white leaves,…
Vegetarian Roast
This recipe makes a ‘loaf which slices well and can be served hot or cold. Any type of chopped nuts can be used for this dish, such as almonds, brazils…
Farmhouse Cauliflower Souffles
The distinctive flavour of cauliflower lends itself to souffle treatment. This dish, like all souffles, can be started andkft before finishing off. If the sauce base is allowed to cool,…
Parsnip and Lentil Pots
Like all vegetables, parsnips should be used as fresh as possible. If you do need to keep them for a day or two, buy them unwashed and store in a…
Spring Vegetable Omelette
Spring greens, or unhearted young cabbages, can usually be found in the shops all year round, despite their name. They need only light cooking and should keep a bit of…
Boulangere Potatoes
This dish takes time; don’t rush it! The result is worth it: meltingly tender potato slivers topped with a crunchy, golden crust like French bread, hence the name, Pommes Boulangere.
Courgettes with Lemon Butter
These baby marrows are at their most sweet and tender, and make an excellent accompaniment to fish or vegetable dishes.
Oaten Honeycomb
An unusual steamed pudding, which uses porridge oats instead of flour. Honey, both in the mixture and poured over the finished pudding, adds its own distinctive sweetness, which is very…
Leek and Pea Flan
This attractive green flan makes excellent use of traditional Welsh leek. Frozen peas taste just as good in it as fresh but dont use canned ones or the flavour will…
French Baked Red Peppers
Use good, well-ripened red peppers for a cheery, colourful summer dish.