Sumac-dusted fried chickpeas are a lovely, lighter alternative to potato crisps or nuts to snack on with drinks. They’re also fabulous sprinkled over salads. Creamy in the centre and…
Originating in Nice, Ratatouille is one of the most beloved French dishes. Simple to make but bursting with flavour, this veggie dish is a star of colours and taste.…
Earthy, fresh and slightly sweet, potato, garlic and thyme tortilla with caramelised fennel is the perfect Spanish-inspired addition for your table. This is a delicious side dish that’s…
This dish makes a great supper served with a green salad. You can cut the richness, if you wish, by using milk instead of fresh cream.
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)