My roasted tomato galette is a delicious savory tart, with a freeform cornmeal and fennel seed-flecked crust. Nestling slow-roasted tomatoes and a quick savoury spread – choice of two – this bake is a tweak on a sweet Food To Glow favourite – the fruit galette.
Word of advice: don’t be put off by the long instructions. It is a relatively easy make, just needing a bit of your time. But truthfully, not much attention. And I would highly recommend making a double recipe, if your food processor allows. One in each flavour. With perhaps some slivers or zucchini (below left), or lightly roasted cubes of eggplant bunged on for good measure. Like many of my recipes, I would love you to make it your own.
Why make one roasted tomato galette when you can make two! L: with preserved lemon tapenade and yellow squash. R: with sweet rose harissa
This roasted tomato galette is a vegetarian slow food recipe for lovers of deep umami flavours. If you manage to hold off demolishing the whole tart in one go, carefully pack a slice or two in your lunch box. You will instantly be the envy of your sandwich-nibbling co-workers. 🙂 Continue reading
Summer Fish and Vegetable Pie – a seafood- and vegetable-packed dish, with a crème fraîche and mustard sauce. Topped with crushed olive oil new potatoes for a delicious crispy texture and great taste, this is a dinner recipe that the whole family will love.
It may be boiling-hot where you are, but here in Britain it has cooled right down. I don’t know if things will perk up, but for now I’m wearing a sweater and socks. In August! Crazy, huh?
So, apologies if seeing a Summer Fish and Vegetable Pie in your inbox comes as a surprise. Especially if you are taking four showers a day to keep cool. Maybe pin this recipe for the autumn? 🙂 Continue reading
Chinese Turmeric Fried Rice, served with curls of sesame-scallion omelette, is a delicious way to use up any type of leftover rice. A gently-spiced Food To Glow favourite.
Fried rice is one of those comforting dishes that covers many culinary bases: as a post-pub, sop-up-the-booze snack; a thoughtfully-considered side dish with a larger Chinese meal; as a meal itself, studded with plenty of filling protein, as well as the usual peas, egg and onion.
It’s typical for fried rice to be a catch-all kind of dish, that needs no recipe. Who hasn’t come in late from work, looked at a Tupperware of cooked rice in the fridge and immediately knew what to do? Of course, you reach for the eggs, some onions (ignoring the green sprouts at the top), slightly bendy carrot, soy sauce, and boom! Dinner! You might have free-styled it with some powdered ginger and grated zucchini. Or found an open package of ham and rightly thought, “this’ll do.” And that’s perfectly fine. Continue reading
Kung Pao Broccoli has the tongue-tingling, sweet, salty and tangy taste of the original Sichuan chicken dish, but is vegan and full of fiber. A great, silky-sauced side dish, or light main meal with rice.
We’ve got a garden, but I don’t have green fingers. Basically I throw seeds into our back yard raised beds and hope for the best.
I don’t grow vegetables or fruits that need molly coddling. I am rubbish at remembering what needs what, and when. Feeding, pruning, tying up, pricking out. Nah. Chard, kale, peas, rocket, pak choi (okay, I do molly coddle that with a special bug resistant cover) are my fail-safe vegetables. They are hardy enough not just for our temperamental Scottish weather, but also my benign neglect. Continue reading
This Thai Rainbow Noodle Salad grabs you with its veritable rainbow of colours, and holds you with its hot, sour, salty, sweet taste. Cool and crunchy, too. Make more of the loose, peanutty sauce than you need to drizzle on any likely dish over the next few days.
Be warned: you will want to make this everyday throughout the summer. Not that this is a bad thing, but, you know, variety.
If you do wish to make this everyday, it is easy to change-up this colour-saturated salad with other nutritious, radiant ingredients. Sour, sweet, salty and hot, this Thai-inspired salad is a zesty tangle of crunchy, vibrant vegetables, noodles, herbs and nuts. So, even if you just slightly tweaked it you would be getting the benefit of some powerful phytochemical synergies. Just keep it largely whole food and you really can’t go wrong. I’ll give some pointers further on down.
Roasted Cornmeal Crusted Cauliflower with Turmeric and Black Pepper makes a simple, healthy and fabulously-textured side dish to go with so many things – including breakfast! It’s our favourite minimal prep, big flavour, ridiculously addictive way to enjoy this extremely nutritious vegetable.
Roasted cornmeal cauliflower with fried egg, mushrooms and garden greens.
I freaking love roasted cauliflower.
I love it, but the texture can be off-putting. Roasting long enough to mellow the taste to nutty sweetness is the goal, but can often make it a bit soft. Am I right? And for me, texture is everything. I am a big kid in that respect.
My way of roasting cauliflower so that it is more-ishly snackable – yes as a snack, not just side dish – is also very versatile. You can add in any flavours, spices, herbs that you fancy. It will be fantastic every time. As long as you don’t get distracted like I do and not hear the timer, golden, crunchy, sweet cauliflower will be ready to eat in under 30 minutes. To help you personalise your new favourite side/snack, I give you a flavour menu below.
But first, let’s cut up the cauliflower. Continue reading
Smoked Mackerel Salade Niçoise is a Food To Glow summer favourite, made possibly more delicious and filling with extra vegetables. You can even make it vegan with my easy tweak. Summer eating at its simplest and most sublime.
This composed style of salad originates, of course, in the south of France. Best eaten in the shade of an olive grove, or under a flapping parasol on a dazzling white beach, this is THE salad for summer. Pair it with a bottle of chilled rosé, and I can’t think of anything better to tuck into during a spell of warm weather. This salad + a glass of wine = an unbeatable summer lunch. Whether it is your back garden, a green local park, the beach, lakeside, or indoors dodging a sudden thunderstorm, summer isn’t summer without this salad. Fact. 🙂 Continue reading
No babysitting this easy tomato and eggplant risotto! Just put it together and pop it in the oven for an hour. Serve with a sharply dressed salad or sautéed greens. Hearty, comforting and using delicious summer vegetables. Although it written as vegan, feel free to add in some flavourful cheese like a Parmesan or smoked mozzarella for a more intense, rich taste.
I don’t know when I started making risotto. It seems it has always been a part of my cooking repertoire. Especially in our early years of marriage, when I was actively trying to impress my husband (I bet he pines for those days!). As we were strict vegetarians until the mid 90s, bordering on vegan, risotto and other one-pot rice dishes were a go-to for me.
The less said about my nut roasts the better… 😉
For many years I have made risotto the way nonnas down the years have done it: with endless patience. Of course calling this Easy Tomato and Eggplant Risotto a risotto is a bit of a stretch. The main deal with a risotto is the gradual adding of the hot stock. And the gradual stirring it all in. Not tough, of course. In fact it is actually quite pleasurable. But it is a bit of a time-suck on a work night.
Who’s got time for that?
Nonnas, I imagine. But not many other people.
And perhaps modern Italian grandmothers have other things to do. Like be captured on this wonderful Instagram account celebrating the glamorous grandmothers of Milan. Their style nous and elegance makes me look in my wardrobe and want to weep. Continue reading
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With ready-made gnocchi this broccoli, pasta and cheese dish is a perfect midweek supper.
Cheesy Broccoli Gnocchi is a quick and easy Food To Glow favourite!
Even for a quick, summery midweek meal, this couldn’t be easier. Or faster. Sauté packaged gnocchi with garlic and broccolini, adding in plenty of intense, authentic Parmigiano Reggiano for a memorable one-pan family meal. Continue reading
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Buttery Grilled Sweetcorn with Parmigiano Reggiano, fresh dill and capers is your perfect entertaining or al fresco dining side. Whether cooked on a BBQ grill or stovetop griddle, this succulent dish has summer nailed. Perfect for Fourth of July celebrations!
When you think of Parmigiano Reggiano, you may think of autumn and winter warmers. Comforting pasta dishes like Herb-Roasted Squash Stuffed Pasta, and festive side dish Creamed Kale with Parmigiano Reggiano, are Food To Glow favourites.
Parmigiano Reggiano is all that, and more.
When this well-respected brand asked me to create recipes for summer entertaining and al fresco dining, I didn’t hesitate. In fact, I came up with a whole page of ideas. And the first thing I knew I needed to give a cheesy spin was sweetcorn. Continue reading