Recipes

Skye Gyngell's iced summer fruits with rose-scented geranium syrup

July 8, 2015

Serves: 6

INGREDIENTS
6 ripe, sweet peaches, unblemished and heavy for their size
100g icing sugar
A few sprigs of rose-scented geranium leaves (Attar of Roses), or a splash of rose syrup
1 vanilla pod, split in half lengthways
200g gooseberries
200g small ripe strawberries
100g ripe blackberries

METHOD

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Recipe: Japanese risotto

By Lisa Roukin, July 8, 2015

This healthy take on a traditional recipe is wheat, gluten and dairy-free. I like it with a small touch of chilli oil

Serves: 4

INGREDIENTS
235g brown rice
120g edamame beans, frozen
4 tbsp coconut or sunflower oil
1 tsp sesame oil
1 red onion, small, finely chopped
1 large carrot, peeled and finely chopped
1 large courgette, washed and finely chopped

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Recipe: Arun Kapil's just raw salad

July 4, 2015

A superb, fresh and strikingly beautiful salad to serve as a starter, main or when you want to treat yourself or friends to a light snack bursting with vibrant flavours.

Serves: 2

INGREDIENTS

2 heritage golden and candy striped beetroots, peeled
3 carrots
7–8 radishes
1 fennel bulb, trimmed
1 star anise, finely ground
75ml extra virgin olive oil
2 tbsp lemon juice

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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

INGREDIENTS

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

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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

INGREDIENTS
For the artichokes:

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

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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

INGREDIENTS
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

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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

INGREDIENTS
200g sprouted mung beans

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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

INGREDIENTS
300g quinoa
2 tbsp coconut oil or olive oil

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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).

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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

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