serves 4 1 can (15 oz/470 g) black beans, drained and rinsed 1 tsp chopped fresh oregano, plus more for…
BAKED ACORN SQUASH WITH LEMON & BROWN SUGAR
1⁄4 tsp ground cinnamon 1⁄4 tsp ground cumin 1⁄4 tsp ground coriander 1⁄8 tsp ground ginger 3 large carrots, about…
MUSHROOM & POTATO GRATIN WITH THYME & PARMESAN
serves 4–6 11⁄2 cups (12 fl oz/375 ml) heavy cream 1 clove garlic, thinly sliced 3 fresh thyme sprigs, plus…
TOMATO & EGGPLANT TIAN
serves 6–8 2 globe or 4 Asian eggplants, cut crosswise into slices 1⁄2 inch (12 mm) thick 1–11⁄2 Tbsp olive…
BROCCOLI GRATIN
serves 4 2–4 slices sourdough or coarse country bread, crusts removed 1⁄4 cup (2 fl oz/60 ml) olive oil 1⁄2…
ROOT-VEGETABLE TACOS WITH LIME-CILANTRO CREAM
serves 4–6 2 sweet potatoes, peeled and chopped 4 parsnips, peeled and cut into 1⁄4-inch (6-mm) dice 2 Tbsp canola…
FLASH-ROASTED TOMATOES
serves 4 2 cups (12 oz/375 g) cherry, grape or vine-ripened tomatoes 2 Tbsp thinly sliced shallot Salt and freshly…
GREEN BEAN & POTATO SALAD WITH HERBS & ANCHOVIES
serves 6–8 1 lb (500 g) green beans 3 lb (1.5 kg) small potatoes, preferably Yukon gold 6 olive oil–packed…
SWEET POTATO FRIES WITH GARLIC & HERBS
serves 4 2 lb (1 kg) orange-fleshed sweet potatoes 2 Tbsp olive oil Coarse sea salt 3 Tbsp grated Parmesan…
SUMMER BEANS WITH LEMON & ALMONDS
serves 4 1⁄4 cup (11⁄2 oz/45 g) almonds 1⁄2 lb (250 g) green beans, trimmed 1⁄2 lb (250 g) yellow…
BUTTERMILK COLESLAW WITH CARROTS & RAISINS
serves 4–6 FOR THE BUTTERMILK DRESSING 3⁄4 cup (6 fl oz/180 ml) mayonnaise 1⁄2 cup (4 fl oz/125 ml) buttermilk…
BAKED TOMATOES WITH TUNA, WHITE BEANS & BREAD CRUMBS
serves 2 2 slices coarse country bread, each about 1⁄2 inch (12 mm) thick 1 clove garlic, halved 2 Tbsp…