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Aromatic green pilaf
Coconut & passion fruit roulade
Mango & passion fruit frozen lassi
Spring greens baked eggs
Purple sprouting broccoli with anchovies, garlic & lemon
Potatoes dauphinoise
Crab & fennel salad
Tomato & ginger rasam
South Indian pineapple chutney
Carrot & lentil soup with zaatar, toasted flatbreads and chilli oil
Baked doughnuts with cardamom & apricot
Braised Puy lentils & red cabbage
Roasted grape & lentil salad
The best sticky toffee pudding
Cavolo nero with chilli, garlic & walnuts
Mexican-inspired hot chocolate self-saucing pudding
Turmeric latte cookies
Chai-spiced rice pudding
Three-ingredient chocolate puddings
Cucumber & seaweed salad with sesame mustard dressing
Brussels sprouts falafels
Beany salad onion parathas
Beetroot dal
Bangladeshi fish & cauliflower curry
Khichdi
Roasted cabbage with anchoïade
Burrata with quick-pickled rhubarb & basil oil
Black bean & orange stew
Greens, leeks & eggs
Leek risotto with tarragon & toasted hazelnuts
Grapefruit & honey pavlovas
Sicilian-inspired lamb chops
Turmeric cauliflower mash
Ultimate mash
‘Blooming’ shallot bhajis
Roasted beetroot, blue cheese & onion frittata
Open apple tart
Somogy beans
Spicy baked bean jacket potatoes
Sausages with Stilton colcannon
Simple saag aloo
Pumpkin, chestnut & borlotti bean stew
Vegan cauliflower macaroni cheese
Winter chicory, orange & blue cheese salad
Purple sprouting broccoli & goat’s cheese frittata
Steak with shallots
Roast garlic & ricotta stuffed chicken
Sea bream with brown butter champ & charred salad onions
Jewelled roasted aubergines with walnuts, mint & pomegranate
Fried eggs with charred broccoli & tahini
Heart-shaped breakfast oat bar
Roasted cauliflower with sweet miso dengaku sauce
The ultimate pouring custard
Vermont baked beans