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Three-ingredient chocolate puddings
Cucumber & seaweed salad with sesame mustard dressing
Roasted cauliflower with sweet miso dengaku sauce
Brussels sprouts falafels
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
Grapefruit & honey pavlovas
Sicilian-inspired lamb chops
The ultimate pouring custard
Vermont baked beans
Turmeric cauliflower mash
‘Blooming’ shallot bhajis
Open apple tart
Somogy beans
Spicy baked bean jacket potatoes
Sausages with Stilton colcannon
Seville orange marmalade
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
Braised chicory with orange, thyme & honey
Swede & sweet potato pilaf
Seared pink grapefruit & ricotta salad
Pink grapefruit rice pudding
Pink grapefruit & cardamom curd
Florentine crumble affogatos
Creamy chana dal
Chicken fried rice
The best fig chutney
Paneer jalfrezi
Citrus fruit compote with rosemary, ginger & honey
Sweet potato & pea curry
Seared scallops succotash
Vegan platter with XO dipping sauce
Beetroot, apple & red cabbage salad with caraway
Campfire sticky toffee pudding
Charred red cabbage & butter bean platter, with a clementine and mustard dressing
Aloo gobi cutlets
Pear, Gorgonzola & red chicory salad
Beany salad onion parathas
Leek risotto with tarragon & toasted hazelnuts
Ultimate mash
Roasted beetroot, blue cheese & onion frittata