Recipes

Spring ragoût of artichoke hearts, turnips, broad beans and peas

Spring ragout recipe

Serves
4

Dietary information
Gluten-free

Main ingredients
Artichoke hearts, turnips, broad beans, peas

Sourced from
Stephanie Alexander – Lantern Cookery Classics


Recipe Details »

This exquisite Spring Ragoût as a first course is a labour of love as not only does it feature double-peeled broad beans, peeled baby turnips and artichokes trimmed to the heart, but also properly prepared shelled peas straight from the bushes.

This delicious Spring Ragoût could also be served alongside grilled or sautéed chicken breasts or escalopes of veal or with grilled wood-fired bread for sopping up the pan juices.

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Banana poori

A poori is an Indian deep-fried bread. These banana ones are an excellent accompaniment to a chicken, lamb or vegetable curry, or can be sprinkled with sugar and eaten as a sweet snack.
Makes
8
Main ingredients
Bananas, flour
Sourced from
Kitchen Garden Companion: Cooking

Recipe Details »

A poori is an Indian deep-fried bread. These banana poori are an excellent accompaniment to a chicken, lamb or vegetable curry, or can be sprinkled with sugar and eaten as a sweet snack. They are quite delicious but their preparation does involve deep-frying in very hot oil, so if you are cooking with children they will need assistance but the result is definitely worth it!

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Moroccan-style carrots

SERVES 

5

PANTRY TO PLATE

20 minutes

INGREDIENT ID

Chilli flakes
Orange-flower water

TECHNIQUES

Peeling and segmenting citrus fruit

 

 


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On a trip to Morocco, this simple dish was served as a starter with other small salads and dips. Orange-flower water is very popular in the colourful cuisine of the Middle East and appears in many dishes, savoury as well as sweet. The tiny quantity used here gives this dish an exotic flavour, but if you cannot find it, or do not wish to use it, leave it out! I prefer to use the pebbly-leafed wintermint here rather than spearmint.

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