Vegetarian

Vanilla Raspberry Creams

You know I'm not big on desserts, and I don't like custard, so this is my poor man's trifle. I made it to run down a bag of frozen raspberries, and a bargain Madeira cake did the rest. Who needs…

Five plates each feature a salad of sliced red and yellow heritage tomatoes, topped with a ball of burrata cheese, fresh herbs, black pepper, and a drizzle of olive oil, arranged on dark round plates.

Marinated Tomatoes with Burrata

Macerating the tomatoes for a couple of hours, brings out all their juicy sweetness and the marinade can be used as a dressing. If you can't get hold of burrata, try using buffalo mozzarella. If you can't get hold of…

A plastic container filled with slow-roasted tomatoes covered in olive oil, showing shrivelled, glossy red tomato halves and seasoning.

Confit Tomatoes

These are fabulous little flavour bombs which can be used on canapes, as a garnish, on a pizza or delicious on a bruschetta GET AHEAD: I make these in a large batch as they store in an airtight container in…

A baked vegetable and cheese frittata in a parchment-lined dish, with a serving spatula and a wedge already removed, sits on a wooden table.

Baked vegetable & herb frittata

For this recipe you can use whatever veggies you have and like. I used cabbage, peas, pepper, shallots, leeks, broccoli and mushrooms. You could use 2 or more veg and variations are endless. Delicious served hot or cold and will…

A collage of four images: tinned peppers and rice, jars of grains and dried chillies, chopped herbs and vegetables in a food processor, and a plated dish with vegetables, cheese, and edible flowers.

Romesco Sauce

A classic Spanish sauce which is usually served at room temperature. There are many variations but mine doesn’t have breadcrumbs as I think they are unnecessary and means this sauce is then gluten free. My own personal twist to this…