Tempewytchrecipesdone

Rustic Vegetable Stew with Dumplings

Ingredients 2 leeks, trimmed and finely chopped 1 onion, peeled and finely chopped 2 tbsp olive oil 3 cloves garlic, peeled and crushed 4 carrots, peeled 4 parsnips, peeled Half swede, peeled 2 large potatoes, peeled Large sprig rosemary or other herbs 1 litre stock made with 1 vegetable stock... Read more →

Mexican tuna & bean salad

Ingredients 2large pitta breads 400g can mixed beans , drained and rinsed 1 avocado , sliced or chopped 4large tomatoes , deseeded and chopped ½ bunch spring onions , sliced 1 red chilli , chopped 400g can tuna in water, drained 3 tbsp French dressing , homemade or bought Method... Read more →

Spinach, broad bean & feta salad

Ingredients 250g couscous 300g frozen broad beans 125g baby spinach leaves 20g pack fresh mint 85g black olives 200g pack feta cheese Method STEP 1 Prepare couscous with boiling water, according to the packet's instructions. STEP 2 Meanwhile, boil broad beans according to pack instructions. Cool in a colander under... Read more →

Spinach and ricotta pasta

Ingredients 150g/5½oz dried farfalle or tagliatelle 200g/7oz fresh spinach or defrosted frozen spinach 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 125g/4½oz ricotta freshly grated nutmeg 1 tbsp grated pecorino (or alternative vegetarian hard cheese) salt and freshly ground black pepper Method Cook the pasta according to the packet instructions,... Read more →

Mushroom, chickpea and spinach curry

Ingredients For the chapatis 250g/9oz chapati flour (atta), plus extra for dusting 50g/1¾oz butter, melted ½ tsp salt For the curry olive oil, for frying 400g/14oz mushrooms, thickly sliced 1 onion, roughly chopped 3 garlic cloves, crushed 30g/1oz piece root ginger, grated 30g/1oz tomato purée 1 tbsp garam masala ½... Read more →

CREAMY GARLIC MUSHROOM TAGLIATELLE

INGREDIENTS 1 tbsp oil 250 g (~ 9 oz) mushrooms, sliced (I used chestnut mushrooms) 250 g (~ 9 oz) fresh tagliatelle 3 cloves garlic, minced 1 tbsp butter 2 tbsp heaped full fat cream cheese 75 ml (~ 1/4 cup) milk 50 g vegetarian parmesan-style cheese, finely grated (~... Read more →

Creamy vegetable tagliatelle

Ingredients 150g Co-op dried tagliatelle 240g pack Co-op carrot, broccoli, baby corn and sugar snap peas 2 tsp Co-op olive oil 1 clove garlic, crushed Zest of 1 lemon 100g Co-op light soft cheese with garlic and herbs 1 tbsp flat leaf parsley, chopped Method Cook the pasta according to... Read more →

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 →