Recipes

Ingredients

• 1 cup cooked green or Puy lentils
• A big bunch of chard, stems and leaves separated
• 1 clove garlic, sliced
• 2 tbsp olive oil
• Juice of half a lemon
• Sea salt, black pepper
• 1 tbsp crumbled feta or goat's cheese (optional)

Method

1. 1Slice the chard stems thin, tear the leaves.
2. 2Sizzle the garlic in the olive oil, add the stems and cook for 3 minutes.
3. 3Add the leaves, wilt for 1 minute, then fold in the warm lentils.
4. 4Squeeze over the lemon, taste for salt, crumble cheese on top if using.

Ingredients

• 2–3 beetroots, diced small
• 1 cup cooked green lentils
• 1 onion, chopped
• 2 cloves garlic, sliced
• 300 ml vegetable stock (or 200 ml stock + 100 ml chopped tomatoes)
• 1 tsp thyme leaves
• Salt, pepper, olive oil

Method

1. 1Sweat the onion and garlic in olive oil until soft.
2. 2Add the diced beetroot, lentils, stock, thyme and seasoning.
3. 3Cover and bake at 190 °C for 25–30 mins, until the beetroot is tender.

Ingredients

• 2 sweet peppers
• 1 cup cooked rice
• 2 tbsp mixed soft herbs, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt, black pepper

Method

1. 1Halve the peppers lengthwise and scoop out the seeds.
2. 2Mix the rice with the herbs, garlic, olive oil and seasoning.
3. 3Fill the peppers, drizzle with a little more oil and bake at 200 °C for 20–25 mins.

Ingredients

• 1 tin (400 g) chickpeas, drained
• 2 cloves garlic, sliced
• 3 tbsp olive oil
• A big handful of soft herbs (parsley, chives, dill), chopped
• Juice and zest of half a lemon
• 1 tsp smoked paprika
• Sea salt, black pepper

Method

1. 1Warm the olive oil in a frying pan and sizzle the garlic and paprika for 30 seconds.
2. 2Tip in the chickpeas, season and cook for 6–8 minutes until they're a little crisp on the edges.
3. 3Off the heat, stir through the lemon zest, juice and a big shower of herbs.
4. 4Eat straight from the pan with bread, or spoon over yoghurt.

Ingredients

• 180 g spaghetti
• 3 big handfuls kale, stripped and torn
• 3 cloves garlic, sliced
• 1 red chilli, chopped (or 1 tsp chilli flakes)
• 3 tbsp olive oil
• Sea salt, black pepper
• Grated parmesan or nutritional yeast to serve

Method

1. 1Cook the spaghetti in well-salted water. Two minutes before it's done, throw the kale in the same pot.
2. 2Meanwhile, warm the olive oil in a pan and gently sizzle the garlic and chilli — do not let the garlic brown.
3. 3Drain the pasta and kale, keeping a small mug of the cooking water.
4. 4Tip everything into the garlic-chilli oil pan, add a splash of the pasta water, toss hard for 30 seconds and serve with cheese on top.

Ingredients

• 1 small squash (butternut or crown prince), cut in wedges (skin on)
• 1 red onion, cut in eighths
• 1 whole head garlic, cut across
• A small bunch of sage
• 3 tbsp olive oil
• 1 tsp chilli flakes
• Sea salt, black pepper

Method

1. 1Toss everything on a big tray with the olive oil, chilli, salt and pepper.
2. 2Roast at 210 °C for 35–40 mins, until the squash is deep gold and a knife slides through easily.
3. 3Squeeze the roasted garlic out of its skin and mash it back through the tray before serving.
4. 4Great as-is or piled on rice, farro or lentils.

Ingredients

• 1 sheet ready-rolled puff pastry
• A big bunch of chard, stems chopped and leaves torn
• 1 clove garlic, minced
• 250 g ricotta
• 1 egg + 1 yolk for glazing
• 1 tsp thyme leaves
• 50 g grated hard cheese (parmesan or pecorino)
• Salt, black pepper, olive oil

Method

1. 1Sweat the chard stems in olive oil for 4 minutes, add the leaves and garlic and wilt.
2. 2Beat the ricotta with the egg, thyme, hard cheese, salt and pepper. Fold in the cooled chard.
3. 3Unroll the pastry on a lined tray, score a 2 cm border, spread the filling to the edge of the border.
4. 4Brush the border with the yolk and bake at 210 °C for 25 minutes until deep golden and puffed.

Ingredients

• 600 g ripe tomatoes, chopped (or 1 tin)
• 1 red pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, sliced
• 1 tsp smoked paprika
• 1 tsp cumin
• A pinch of chilli flakes
• 4 eggs
• A handful of parsley, chopped
• Salt, pepper, olive oil

Method

1. 1Sweat the onion and pepper in olive oil for 8 minutes until soft.
2. 2Add the garlic, paprika, cumin and chilli, cook 30 seconds, then tip in the tomatoes.
3. 3Simmer for 10 minutes to a thick sauce, season generously.
4. 4Make 4 wells with a spoon, crack an egg into each, cover and cook 4–5 mins until the whites are set but the yolks are runny.
5. 5Shower with parsley and eat straight from the pan with bread.

Ingredients

• 1 onion, chopped
• 2 cloves garlic, sliced
• 600 g ripe tomatoes, chopped (or 1 tin)
• 500 ml vegetable stock
• A generous handful of basil
• 1 tbsp olive oil, salt, pepper

Method

1. 1Sweat the onion and garlic in oil until soft, 5 minutes.
2. 2Add tomatoes and stock, simmer for 15 minutes.
3. 3Blend until smooth, stir in torn basil and season to taste.

Ingredients

• A big bag of fresh young nettle tips (wear gloves)
• 2 large potatoes, diced
• 1 onion, chopped
• 1 clove garlic, sliced
• 700 ml vegetable stock
• A knob of butter or 1 tbsp olive oil
• Salt, pepper

Method

1. 1Rinse the nettles well in a colander (still with gloves on).
2. 2Sweat the onion and garlic in the butter until soft, add the potato and stock and simmer 15 mins.
3. 3Stir in the nettles — cooking neutralises the sting completely — and cook 3 minutes.
4. 4Blend until silky, season generously. A swirl of cream or yoghurt is lovely on top.

Ingredients

• 500 g cherry tomatoes
• 6 cloves garlic, unpeeled
• A few sprigs thyme or rosemary
• 200 ml olive oil (enough to almost cover)
• Sea salt

Method

1. 1Put tomatoes, garlic and herbs in a small ovenproof dish. Pour over the oil and salt generously.
2. 2Bake at 130 °C for 60 minutes — low and slow, so the tomatoes concentrate rather than burst.
3. 3Cool. Squeeze the roasted garlic out of its skin back into the oil.
4. 4Keeps 10 days in the fridge in a covered jar — brilliant on toast, folded through pasta, spooned onto eggs.

Ingredients

• 3 packed cups nasturtium leaves (and a few petals for colour)
• 50 g toasted seeds (sunflower, pumpkin, or pine nuts)
• 1 clove garlic
• 50 g grated hard cheese (parmesan or pecorino)
• 120 ml olive oil
• Juice of half a lemon
• Sea salt

Method

1. 1Blitz the leaves, seeds, garlic, cheese, lemon and salt in a small food processor.
2. 2Pour in the oil in a slow stream until it's a rough paste — not too smooth.
3. 3Fold in the petals last for colour. Amazing on hot toast or tossed with warm pasta and pasta water.

Ingredients

• 3 big handfuls basil (leaves only)
• 50 g pine nuts or toasted sunflower seeds
• 1 clove garlic
• 50 g grated parmesan (add later to keep the freeze cleaner)
• 150 ml olive oil
• Sea salt

Method

1. 1Blitz the basil, nuts, garlic, oil and salt to a rough paste — leave the cheese out for now.
2. 2Spoon into ice cube trays, freeze overnight, pop out into a labelled bag.
3. 3When you use one, thaw it in a warm pan then stir the cheese through fresh — the flavour stays clean.

Ingredients

• 1 kg cherry or plum tomatoes, halved
• A big pinch of sea salt
• 1 tsp caster sugar
• 1 tsp thyme leaves
• 3 cloves garlic, sliced
• 300 ml olive oil (enough to cover in the jar)

Method

1. 1Lay the tomatoes cut-side up on a lined tray. Sprinkle with salt, sugar and thyme.
2. 2Dry them out at 110 °C for 2½ – 3 hours, until wrinkled and leathery but still a little juicy.
3. 3Layer into a sterilised jar with the garlic slices, cover completely with olive oil.
4. 4Keeps 3 months in the fridge — pull them out for pasta, focaccia and January salads.

Ingredients

• 2 kg ripe tomatoes
• 2 cloves garlic
• A few basil stalks
• Sea salt

Method

1. 1Score the base of each tomato with an X, drop in boiling water for 30 seconds, then into cold water. Slip the skins off.
2. 2Chop roughly and simmer with the garlic, basil stalks and salt for 40 minutes until thick.
3. 3Pass through a food mill or sieve to remove seeds. Cook down another 10 minutes if it's still watery.
4. 4Pour into sterilised bottles/jars, screw lids on tight while hot. Keeps 6 months in a cool cupboard, or freeze in plastic bottles.

Ingredients

• 8 red chillies (about 150 g)
• 4 red peppers, deseeded
• 1 thumb ginger
• 4 cloves garlic
• 500 g caster sugar
• 150 ml red wine vinegar
• Juice of 2 limes

Method

1. 1Blitz the chillies, peppers, ginger and garlic to a rough purée.
2. 2Tip into a wide pan with the sugar, vinegar and lime juice.
3. 3Bring to the boil, then simmer for 40–50 minutes until glossy and setting on a cold saucer.
4. 4Pot into hot sterilised jars, seal. Great with cheese, in dressings, on eggs. Keeps 6 months.

Ingredients

• 8–10 red chillies (pierced with a knife)
• 500 ml white wine or cider vinegar
• 1 clove garlic (optional)
• A sprig of thyme (optional)

Method

1. 1Pack the chillies, garlic and thyme into a sterilised bottle.
2. 2Warm the vinegar to just below the boil, pour over to cover.
3. 3Seal, leave for 2 weeks in a cool dark cupboard.
4. 4Splash on chips, soups, dressings, greens — a good hard shake wakes up almost anything. Keeps 12 months.