Recipe: New potatoes and chicken with balsamic dressing

By Annabel Karmel, July 1, 2015

I love tiny baby new potatoes - a lot of the goodness is in the skin. The balsamic vinegar (and it's worth spending a little extra on a good one to get the sweetness), shallot and basil makes a delicious dressing.

Serves: 4


500g baby new potatoes
4 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, crushed
1 tsp caster sugar
1 shallot, finely chopped


Recipe: Marcus Wareing's summer garden salad with goats' cheese and cumin seeds

June 30, 2015

This vegetable salad makes a wonderfully fresh and vibrant dish to enjoy at the height of summer. Include a tasty array of delicious vegetables - fresh peas, artichokes, broad beans and fine beans - or add whatever other seasonal veg you like.

Serves: 4

For the artichokes:

6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar


Recipe: Feta, peach and avocado salad

June 28, 2015

Griddled peaches and peppers add sweetness to this zingy salad.

Serves: 4-6
Preparation: 30 minutes

4 tbsp olive oil
1 onion, finely chopped
300g bulgur wheat
1 red chilli
150g baby spinach
4 spring onions
30g fresh coriander
Zest and juice of 1 lime
2 red peppers, deseeded and sliced
2 peaches, sliced
1 ripe avocado, stoned and cut into chunks


Recipe: Sprouted mung bean with coconut and pomegranate

By Denise Phillips, June 25, 2015

This raw salad is healthy, bang on trend and has absolutely no added fat. Mung beans are delicious when sprouted.

You will need to start this process at least two days before you want to make the salad. I like to leave the beans to sprout on the windowsill so that I can watch them grow.

Serves: 4
Preparation: 10 minutes

200g sprouted mung beans


Recipe: Quinoa with sautéed leeks, peas and avocado

By Lisa Roukin, June 25, 2015

Picnic season is here. This summertime salad, which balances soft, sautéed leeks and crunchy seeds, is perfect for al-fresco eating on any occasion - it's light but satisfying, packed with plant-based protein, and also packs well for picnics.

Serves: 4-6
Preparation: 40 minutes
Cooking: 15 to 20 minutes

300g quinoa
2 tbsp coconut oil or olive oil


Recipe: Roasted sumac spiced chickpeas

June 18, 2015

I am always looking for healthy(ish) things to snack on. I am a "fresser", a "grazer", a "nosher". I like to continually pick - so, to minimise the expansion of my waistline, I try to find things that don't do too much damage.

These little golden nuggets are a great alternative to nuts, lovely as dinner party nibbles or just something to nosh instead of crisps (my greatest downfall).


Recipe: Mini spiced bun and goat's cheese skewers

By Fabienne Viner-Luzzato, June 18, 2015

Bread tastes amazing when you add a generous helping of spice and adds a "wow" factor to this picnic-friendly spin on bread and cheese. You will need wooden skewers - short ones for a canapé and longer ones for a more substantial feast. Replace the goat's cheese with mozzarella, feta or even grilled haloumi if you prefer.

Makes: about 20 mini buns


Recipe: Raw chocolate truffles

By Lara Smallman , June 12, 2015

You can whip these up in under 10 minutes and make them your own by adding your favourite flavour - coffee/coconut/ lime/chilli - whatever you fancy. If you do not have a food processor, use a fork to mash the dates on a plate until they are smooth. Incorporate the remaining ingredients and knead by hand until everything is well combined.

Makes: 15
Preparation: 5 minutes


Recipe: Cipolline in agrodolce (sweet and sour shallots)

By Silvia Nacamulli, June 11, 2015

Delicious and versatile, these make a delicate accompaniment to roast beef and meats when served warm, or served cold as"chutney" with cheeses. The key is slow cooking, as the longer you leave them the more caramelised and delicious they become. The raisins give a deeper sweeter taste, but can be left out if preferred.

Serves: 4-6 as a side dish
Preparation: 30 minutes
Cooking: 1½ hours


Recipe: Turmeric roasted cauliflower with tahini and pomegranate seeds

June 6, 2015

Roasted cauliflower has always been a favourite ingredient in Ottolenghi's salads. The soft sweetness works well with the lemony, tahini dressing and crunchy pomegranate.

Serves: 8

2 large heads of cauliflower (3kg), broken up into 3-4 cm florets (2kg net)
¾ tsp ground turmeric
75ml olive oil
2 large garlic cloves, crushed
Salt and black pepper
180g tahini