Tempewytchrecipesdone

Goat's cheese, pea & bean frittata

Ingredients 300g mix frozen peas and beans 8 large eggs splash of milk 100g log goat's cheese , the kind with rind, or use feta 1-2 tbsp chopped mint a little oil Method STEP 1 Heat the grill to medium. Boil the peas and beans for 4 mins until just... Read more →

Pumpkin, chilli and coconut soup

Ingredients 1 medium pumpkin, or butternut squash 1 large white onion, chopped 2.5cm/1in piece of root ginger, finely chopped 2 garlic cloves, finely chopped ½ Scotch bonnet chilli, seeds removed, chopped 4–5 sprigs thyme 400ml/14fl oz coconut milk sea salt and freshly ground black pepper breadfruit or sweet potato chunks,... Read more →

Nigel Slater’s recipe for mushrooms, chickpeas, tahini

The recipe Set the oven at 200C/gas mark 6. Remove the thick stalks from 2 very large (or 4 medium) field mushrooms, then put the mushrooms gill side up on a baking tray. Score the inside of each mushroom with a kitchen knife in a lattice pattern. Pour a generous... Read more →

Umbrian Wild Pea Soup with Casarecce Pasta

This delicious rustic wild pea soup with pasta recipe from Umbria is made with a unique rare legume called roveja. It's easy to make and seriously nutritious and warming. You can also make it with other legumes such as chickpeas or lentils. Course: Main Course, Soup Cuisine: Central Italy, Italian,... Read more →

Garlicky mushroom and thyme on toast recipe

INGREDIENTS Extra virgin olive oil, for brushing and drizzling 120g mixed mushrooms 50g unsalted butter, softened 20g grated parmesan 1 clove of garlic, crushed 1 heaped tsp finely chopped thyme Zest of ½ lemon, finely grated 2 large slices of sourdough or good-quality, country-style bread METHOD Preheat the oven to... Read more →

Spiced scrambled eggs

Ingredients 1 small chopped onion 1 chopped red chilli knob of butter 4 beaten eggs splash of milk good handful diced tomatoes coriander leaves toast, to serve Method Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly... Read more →

Ricotta, tomato & spinach frittata

Ingredients 1 tbsp olive oil 1 large onion , finely sliced 300g cherry tomatoes 100g spinach leaves small handful basil leaves 100g ricotta 6 eggs , beaten salad , to serve Method STEP 1 Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook... Read more →

Easy spinach and Gruyere quiche

Ingredients Serves: 6 1 tablespoon vegetable oil 1 onion, chopped 300g frozen spinach, thawed and drained 5 eggs, beaten 350g grated Gruyere cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper Method Prep:20min › Cook:30min › Ready in:50min Preheat oven to 180 C / Gas mark 4. Lightly grease a... Read more →

Vegan jambalaya

Ingredients 2 tbsp cold-pressed rapeseed oil 1 large onion (180g), finely chopped 4 celery sticks, finely chopped 1 yellow pepper, chopped 2 tsp smoked paprika ½ tsp chilli flakes ½ tsp dried oregano 115g brown basmati rice 400g can chopped tomatoes 2 garlic cloves, finely grated 400g butter beans, drained... Read more →

Vegan three-bean chilli with potato jackets

Ingredients 2 baking potatoes (about 180g each) 1 tbsp cold-pressed rapeseed oil 1 yellow or orange pepper, deseeded and chopped 2 garlic cloves, finely grated 1 tsp cumin seeds ½ tsp chilli flakes 1 tsp smoked paprika 1 tsp ground coriander 1 tsp dried oregano 400g can chopped tomatoes 2... Read more →