Carrot Top Stew with Roasted Carrots

If you're lucky enough to get carrots with their tops, use the extra leaves to make pesto, or wilt them like spinach or mustard leaves....

Carrot Cake Salad

Carrots, apples, sweet sultanas and a savoury and creamy dressing made with mixed, toasted, nuts all perfect with Platt Fields Market...

Smoky aubergine, tomato and olive rice.

This dish is halfway between a risotto and paella and uses smoky chargrilled aubergines for a silky, moreish texture and flavour. The...

Carrots with tahini, orange & thyme sauce

tahini & orange carrots with smoked quinoa and spring greens Pan roasted carrots in a thick, creamy tahini, orange and thyme sauce. It...

Salad with Lemon Potatoes with Chive Dressing

Salad leaves with Roasted lemon and Garlic potatoes. The creamy chive dressing is made with butter beans and can be made oil-free. Vegan....

Peanut and Coriander Pesto (for Carrots)

Roasted peanuts and fresh coriander are used here to make an Asian inspired 'Pesto'. It can be used as zingy dip or mixed with...

Simple Stew with Swede Dumplings

Mashed swede is used to make these traditional light & fluffy dumplings, served on a simple leek and bean vegan stew- but any stew would...

Simple watercress and potato salad

· SERVES 2 · 300g of potatoes (floury potatoes are best, but any are OK) · 100g of watercress (or a mix of watercress and other salad...

Spiced smoky aubergine pasties

Makes about 5 pastries (depending on size) · 1 white onion · Vegetable oil · 1 large aubergine · 4 cloves of garlic, grated, diced or...

Fresh radish with miso split peas (pease pudding)

Pease pudding is made with yellow split peas and usually flavoured with ham stock. Using miso paste along with ginger and garlic adds a...

Mushroom & Walnut Lettuce Tacos with Radish Salsa

Mushrooms and walnuts are used to make a quick and simple chilli, to eat with lettuce 'tacos'. Radishes are marinated in lime to make a...

Purple Sprouting Broccoli with Seaweed, Sesame and Chilli seasoning.

Beautiful seasonal purple sprouting broccoli with a super savoury seasoning made with seaweed and sesame. SERVES around 2. Vegan. For the...

Roasted Kalettes with Lemon & Thyme Rice and Candied Garlic.

· 150g basmati rice · Vegetable stock or chicken stock · 1 lemon · A few sprigs of thyme · Salt · 8-12 cloves of garlic · 2 tbsp of...

Mexican Red Cabbage

Red cabbage is spiced and roasted to make a filling for tacos, burritos or as side for other Mexican style dishes. Serves 2 · 260g red...

Spiced Turmeric Roast Potatoes

Serves 2 · 2 medium potatoes · 1 tsp turmeric · Salt · Cumin seeds · Chilli flakes · Brown mustard seeds · Curry leaves (fresh or frozen...

Roasted Root veg and Lentil Salad

A warm, seasonal winter salad with lentils, roasted root vegetables and cabbage. The dressing is made with tomato concentrate and it uses...

Radish Top Pesto

Fresh radishes should come with some leaves, which are edible. They are a bit tough and fibrous so best cooked or blended. Here they make...

Courgette Salad with fennel & mint

A super simple and summery courgette salad that’s ready in 5 minutes! Use as part of a salad plate, a toast topper or sandwich filler...

Cabbage & Gochujang sauce

Simple roasted white cabbage with a spicy, savoury gochujang sauce. The added baked tofu is optional; other vegetables could be added...

Purple Sprouting Broccoli with Pizza Crumbs

SERVES 2. VEGAN. · About 180-200g of Purple Sprouting Broccoli (enough for 2) · 20g Olive oil · ½ tbsp Garlic, minced or pureed · 45g...

Baby Golden Beetroot with Apple & Mustard Glaze

8-12 baby golden beetroot · 100ml Apple juice (Oakwood farm brand from PFMG is great) · 1 heaped tsp of wholegrain mustard · 1tbsp cold...

Beetroot and Apple Salad with Caramelised Oats & Almonds. Lemon and Fennel dressing.

The beetroot, dressing and oat & almond crumble can all be made ahead of time for this salad. If cooking for more than 2, simply double...

Piccalilli Pickle and Welsh Rarebit

Serves 2 Quick 'piccalilli' cauliflower pickles, with vegan welsh rarebit For the ‘Piccalilli’ quick pickles · ¼ head of cauliflower ·...

Spring green and tofu wrap with tahini sauce

GLUTEN FREE/VEGAN Serves 2 200g firm tofu · 4-6 large spring green leaves · Tahini · Lime · Jalapeños · Green chillies (optional) · 1...