Ralph’s Favourite Palak Paneer
Ralph kindly shared some foody thoughts and provided us with this his favourite curry recipe to make.
Great Recipes to try tonight!
Easy Curry: Spinach and Potatoes
This recipe is taken from the Complete Book of Indian Cooking from our recipe book library. If you are looking for an easier recipe to…
Half-term cooking with kids: Stir-fry
Even though half-term is almost over, it’s still a great time to get the kids involved in cooking meals. Vegetable stir-fry is a great place…
Half Term: Family Friendly Chicken Fajitas with Louisa Chapman-Andrews
Introducing new flavours and ingredients can be done in a gentle, non-pressured way if you create a grazing table filled with colourful ingredients for kids to choose from and…
Colston Basset-stuffed portobello mushrooms
Stuffed mushrooms are a very simple and delicious dish to make, either as a low-carb meal or a starter.
Max’s Majestic Soups
Max is well-known in his family for making amazing soups and being able to use up those leftover bits of veg that would usually stump…
Fennel and Parmesan Gratin
Fennel and Parmesan Gratin - Recipe taken from the River Cafe Cookbook by Rosie Grey and Ruth Rogers
Char-grilled Peppers with Anchovy and Capers
This delicious recipe from the River Cafe Cookbook is one of our favourites: simple and easy to make. It works well as an impressive starter…
Sofrito
This is my riff on the Italian/Mediterranean classic of onions, carrots and celery. However it’s a great veg box use up as you can freestyle…
Slow Roast Tomatoes
Make a batch of these each week and you will have the makings of a lovely salad, sandwich, top for a dahl, rice bowl, soup,…
Roasted Roots
This is a brilliantly simple one pan roast that gives you two for the price of one - a deeply flavoured freezer friendly sauce with…
Pesto
Pesto is so incredibly easy and quick to make yourself that I think it would take more time to run to the shop to buy…
Roasted Cauliflower Steaks
Cauliflower is a such an underrated vegetable - wonderfully meaty in texture, if you cook it right, its flavour stands up well to strong spices.
