SHAKSHUKA with greens, lentils & feta

I love anything that I call ‘one-and-done’, by which I mean it uses just one pan to cook and serve. The base of this shakshuka is lentils, which bring such substance to the dish. You can add any greens; I’ve suggested chard, but spinach, cavolo nero or kale are great, too. It’s a fantastic sharing dish for when you’ve got a full house: just pop it in the centre of the table with a pile of toast and it keeps everyone going for the day. The perfect brunch.

SERVES 4

1 tablespoon olive oil

1 onion, finely sliced

3 garlic cloves, crushed

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 tablespoon harissa paste

10 chard stems, leaves and stalks roughly chopped

2 small courgettes, coarsely grated

400g (14oz) can of green or brown lentils, drained and rinsed

Finely grated zest of 1 lemon

500ml (18fl oz) hot vegetable stock

4 large eggs

100g (3½oz) feta cheese, crumbled

1 tablespoon chopped flat leaf parsley leaves

Sea salt flakes and freshly ground black pepper

Sourdough toast, to serve (optional)

Method

1. Preheat the oven to 180°C fan (400°F), Gas Mark 6.

2. Set a shallow flameproof casserole or large frying pan over a medium heat and add the olive oil. Once the oil has warmed, stir in the onion and garlic. Reduce the heat to low and allow to cook for 5 minutes, stirring occasionally. Stir in the paprika, cumin and harissa paste and cook for a further minute.

3. Add the chard and courgettes, stir, then cook for 5 minutes to wilt the greens. Next, stir in the lentils, lemon zest and hot stock. Bring to a simmer, stirring occasionally and seasoning with salt and pepper.

4. Make 4 wells in the pot with the back of a spoon and crack an egg into each. Cook until the whites are set but the yolks are still runny, about 8 minutes.

5. Scatter the crumbled feta and parsley on top, then serve, with toasted sourdough, if you like.

INSTANT BENTO NOODLES

This is so fun! For all of us who lead busy lives and need a lunch on the go, here is a recipe that will be so useful. All you need to cook it at work is a kettle. I switch out the vegetables for whatever I have, as it’s great for using up leftover greens, peppers, mushrooms, tomatoes, green beans and so on. I’ve specified using brown rice noodles here. That’s because I’ve recently been moving more towards eating nutritious whole grains, such as brown rice and wholewheat couscous, rather than their refined equivalents, as well as using more wholemeal and less white flour in my baking. You can, of course, use any noodles you prefer, or that you have in the house.

SERVES 1 BUSY PERSON

50g (1¾oz) nest of noodles, ideally brown rice noodles

½ carrot, peeled and cut into thin matchsticks

1 spring onion, sliced

4 spears of purple-sprouting broccoli, halved lengthways

50g (1¾oz) greens – spinach, chard or kale – coarse stems removed, leaves finely sliced

Pinch of chilli flakes

2.5cm (1-inch) piece of root ginger, peeled and grated

1 tablespoon chopped flat leaf parsley leaves, or coriander leaves

1 tablespoon miso paste

1 tablespoon toasted sesame oil

METHOD

1. Place the brown rice noodles, slightly broken, in an airtight lunch box or glass jar, or whatever you have. The only important thing is that you want it to be leak-proof for this.

2. Add the prepared vegetables, chilli flakes, ginger, herbs, miso paste and sesame oil. Close the box or jar.

3. When you are ready to eat the bento noodles, pour in enough boiling water to just cover the veg and noodles. Place the lid back on and leave to steam for 5 minutes, giving it a good shake every minute, then dig in!

BEETROOT-CHOCOLATE CUPCAKES WITH COCONUT ICING

MAKES 12

If you’ve never tried a beetroot-chocolate cake, then you are in for such a treat! The beetroot brings a delicious moist texture and the cakes are majestically rich and deep in flavour, while remaining very light in texture. Topped with the exotic coconut icing, these are complete heaven!

300g (10½oz) cooked beetroot, peeled and cut into chunks

230g (8oz) pitted dates, chopped

115g (4oz) unsalted butter, melted

1 tablespoon tamari

2 teaspoons vanilla extract

85g (3oz) cacao powder

4 eggs

FOR THE ICING

165g (5¾oz) full-fat cream cheese

50g (1¾oz) coconut cream

2 tablespoons maple syrup

METHOD

1. Preheat the oven to 170°C fan (375°F), Gas Mark 5.

2. Blend the beetroot in a food processor with the dates, melted butter, tamari and vanilla extract until smooth.

3. Add the cacao, then the eggs (adding them at the end helps stop the cacao travelling up the sides of the machine). Blend until smooth and creamy.

4. Line a 12-hole muffin tray with paper muffin cases and transfer the mixture into the cupcake cases. These don’t rise and puff up, so fill them almost to the top.

5. Bake for 17–19 minutes. The cakes are ready when still slightly soft in the middle and will firm up as they cool. Cool on a wire rack, then transfer to the refrigerator.

6. To make the icing, whisk all the ingredients together and place in the refrigerator for at least 30 minutes to thicken up.

7. Now spoon the icing on the cupcakes and eat. Pure bliss!

VEGGIE-VIBES POWER BOWL

SERVES 2

When I am feeling overworked and not taking the best care of myself, I make this salad in a big batch, to keep me going (it lasts three days in the refrigerator). When I fuel my body with fresh vegetables and proteins, I feel the difference after a few days, both physically and mentally.

2 beetroot, cooked, peeled and grated or julienned

2 carrots, peeled and grated or julienned

6 large chard leaves (or use kale, spinach or cavolo nero) finely chopped, all leaves chopped

10 broccoli florets, or spears of purple-sprouting broccoli, either slim or halved lengthways

400g (14oz) can of chickpeas, drained and rinsed

1 tablespoon roughly chopped flat leaf parsley leaves

1 tablespoon torn or whole mint leaves

FOR THE LEMONY DRESSING

Finely grated zest and juice of 1 lemon, plus lemon wedges to serve

1 teaspoon Dijon mustard

1 teaspoon honey

100ml (3½fl oz) extra virgin olive oil

Sea salt flakes and freshly ground black pepper

METHOD

1. Place all the ingredients for the lemony dressing in a large mixing bowl and whisk together, seasoning well.

2. Tip the prepared beetroot, carrots, chard or other greens, broccoli, chickpeas and herbs into the mixing bowl with the dressing. Season with salt and pepper and toss well, then serve, with lemon wedges on the side.

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This hearty beef dish, paired with your favorite vegetable mash, is as simple as it is comforting. It fills your home with the warm, inviting aroma of French onion soup and provides essential nutrients that can be lacking if red meat isn’t part of your regular rotation. Low-effort yet high-volume, it’s a meal you can enjoy for several days in a row or freeze for a quick, satisfying dinner down the line.

Savory French Onion Beef

SERVES 10

Ingredients:

1/2 red onion, thinly sliced on a mandoline (see Note)

1 yellow onion, thinly sliced on a mandoline (see Note)

10 garlic cloves, minced

1 tablespoon pink salt

1 tablespoon apple cider vinegar

4 lbs (1.8 kg) boneless beef chuck roast, twine removed

Chopped chives, for garnish (optional)

Maldon flake salt, for sprinkling

Vegetable mash of choice, to serve

Method:

Combine all ingredients, except chives and flake salt, in a slow cooker in the order listed, with the chuck roast sitting on top. Cover, set it to high, and cook for 3 hours.

Use a pair of tongs to flip over the roast, then cook for another 3 hours.

Using 2 forks, break roast into smaller chunks so it will cook evenly and absorb all the other flavors. Cook for another 2 hours.

This creamy cauliflower mash is a righteous stand-in for mashed potatoes. Simmering the cauliflower in coconut milk – instead of boiling in water and pouring it away – preserves its nutrients.

Garlic Mashed Cauliflower

SERVES 6–8

Ingredients:

2 large heads of cauliflower, finely chopped

1 (13.5-oz/400-ml) can full-fat, additive-free coconut milk

3 large garlic cloves, roughly chopped

2 teaspoons pink salt, plus extra to taste

Maldon flake salt, for sprinkling

Chopped chives, for garnish

Method:

In a stockpot, combine cauliflower, coconut milk, garlic, and pink salt. Cover and bring to a boil. Reduce heat to medium-low and gently simmer for 20 minutes, until cauliflower is very tender. Remove from the heat, uncover, and allow it to sit for 10 minutes so the excess moisture can evaporate.

Transfer the mixture to a food processor and process until smooth. (Alternatively, you can use an immersion blender for a denser, silkier purée.) Season to taste with more pink salt.

Transfer to a serving bowl, then sprinkle with flake salt and chives.

Excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life © 2025 by Rachel Riggs. Reproduced with the permission of Figure 1 Publishing.

Photography by Colin Price and styled by Marian Cooper Cairns.

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Tahini-Charred Cauliflower with Dates + Mint

SERVES 4

INGREDIENTS

Sauce

1/3 cup (80 g) well-stirred tahini

1 large garlic clove, grated

1/4 teaspoon Aleppo pepper (optional; see Note)

3/4 teaspoon pink salt

Cauliflower

1 large head of cauliflower, cut into small florets

1 lemon

Handful of mint leaves, torn in half

Handful of dill, torn into smaller bits

4 Medjool dates, pitted and chopped (see Note)

Maldon flake salt, for sprinkling

METHOD

Sauce Combine all sauce ingredients in a small bowl and mix well. This can be made in advance so the flavours have a chance to mingle, but don’t refrigerate because it needs to be pourable.

Cauliflower Position a rack in the top third of your oven. Preheat oven to 500°F. Line a rimmed baking sheet with parchment paper.

Place cauliflower florets in a large mixing bowl, then drizzle with tahini sauce. Using a rubber spatula, toss for 3 minutes, scraping from the bottom and turning the bowl, until it’s all well coated. Place florets on the prepared baking sheet, spreading them out with as much space as possible. Bake for 20 minutes, until charred and tender but not mushy. Remove from the oven and let the cauliflower cool for 5 minutes. Transfer it to a platter.

Using a Microplane, grate a dusting of lemon zest over cauliflower. Cut lemon in half, then add a light squeeze of juice. Top with mint, dill, and dates. Sprinkle with flake salt. Serve warm or at room temperature.

NOTES
If you are avoiding nightshades, omit the Aleppo pepper. Choose the drier, firmer dates from the package to use here, as they are less likely to stick together once chopped.

Excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life © 2025 by Rachel Riggs. Reproduced with the permission of Figure 1 Publishing. Photography by Colin Price and styled by Marian Cooper Cairns.

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SLOW-COOKED LAMB SHOULDER IN ROGAN JOSH SAUCE (LAAL MAAS)

This dish is very special to me as it is based on a recipe I used in the final of MasterChef UK. It brings back many fond memories! Rogan josh sauce is very famous in the north of India. Rogan means colour, and traditionally the recipe uses the vibrant colour of kashmiri mirch (very close to smoked paprika) and dried red-hot chillies instead of using tomatoes or onion. Therefore, I won’t call my recipe authentic by any means, but I can say for sure that it did get me some very good comments from the judges. Let’s see what your verdict is when you cook this recipe!

Serves 4

1.5–2kg (3lb 5oz–4lb 8oz) bone-in lamb shoulder joint (at room temperature)

3 tbsp ghee

2 black cardamom pods, crushed

2 cinnamon sticks

½ tbsp black peppercorns

500g (1lb 2oz) white onions, finely chopped

2 tsp salt

2 tbsp Ginger Garlic Paste (see page 159)

2 tbsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

200ml (7fl oz) Greek-style yoghurt

600ml (21fl oz) lamb or chicken stock

2 tbsp double (heavy) cream

1 tsp ground fennel seeds

½ tsp Garam Masala (see page 155)

1 tsp finely chopped fresh peeled ginger

1 tbsp chopped fresh coriander (cilantro)

100ml (3½fl oz) beetroot (beet) juice

TO GARNISH

2 tbsp chopped fresh coriander (cilantro)

5cm (2in) piece of fresh ginger, peeled and cut into thin matchsticks/julienne

METHOD

1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
2. Using a paring knife, make deep incisions in the lamb shoulder joint and trim off any excess fat.
3. Heat the ghee in a large, ovenproof casserole (with a lid) and add the cardamom, cinnamon sticks and peppercorns. Then add the lamb shoulder and sear on all sides over a high heat for about 10 minutes. Remove the seared lamb to a plate and set aside.
4. In the same casserole, in the residual fat, cook the onions and salt over a medium heat for about 3–5 minutes, or until golden brown, then add the Ginger Garlic Paste and cook for 2 minutes.
5. Return the lamb to the casserole, along with the smoked paprika, coriander and cumin and cook for another 2–3 minutes. Then turn the heat to low and gradually whisk in the yoghurt. Do not add all the yoghurt at once over a high heat, otherwise it will split.
6. Stir in the stock and cover with the lid or seal tightly with foil. Cook in the oven for 2½ hours.
7. Remove the casserole from the oven, carefully remove the lid/foil and mix well. At this stage, the sauce will be nice and smooth as the onions will have totally disintegrated. Taste the sauce, adjust the seasoning and place the casserole on the hob (stove) over a low heat.
8. Stir in the cream, ground fennel seeds, Garam Masala, ginger, fresh coriander and beetroot juice. Let it simmer for another 10 minutes, occasionally basting the lamb while it simmers. Remove from the heat and allow to rest for 15–20 minutes.
9. Serve warm, garnished with fresh coriander and fresh ginger julienne. This goes so well with plain rice or Jeera Rice, or Naan Bread. Remember to pair it with Mixed Salad and Raita.

Easy tip

You can cook this dish in a pressure cooker (in half the time – refer to your model’s manual) or in a covered pan over a low heat on the hob (cover and cook for the same time as the oven method, over the lowest heat, adding a splash of water as the cooking time goes on, so it doesn’t dry out).

Easy swaps

Swap out the lamb for a fatty pork or venison joint such as shoulder. You can skip the beetroot juice or add a little red food colouring instead, if you like.

LEMON RICE

The use of a few ingredients like mustard seeds and curry leaves can instantly transport you from north India to south India. That’s the power and magic of this recipe. You end up making something very light and refreshing, which can be enjoyed with any curry or lentil dishes or even on its own. The nuttiness from the peanuts with the tang of lemon works wonderfully with fluffy rice. Well, if we can drizzle lemon juice over cakes, then why not rice? But I know it may sound a bit strange if you have never heard of this before!

Serves 4

3 tbsp oil

1 tsp yellow mustard seeds

A pinch of asafoetida (hing)

1 tbsp dried yellow lentils (moong)

4 tbsp raw peanuts (with red skin on)

3 dried red chillies

2 tbsp curry leaves

1 tsp salt

½ tsp ground turmeric

2 tbsp lemon juice

500g (1lb 2oz) cooked plain white rice, cooled

THE METHOD

1. In a saucepan (with a lid), heat the oil over a medium heat, then add the mustard seeds and asafoetida. Once the seeds start sputtering, add the dried lentils and cook for a minute until they become light brown in colour.
2. Add the peanuts and whole red chillies and cook over a low heat for 3–4 minutes, until the peanuts are crispy.
3. Now add in the curry leaves, let them sizzle for a few seconds, then add the salt and turmeric and mix well.
4. Tip in the lemon juice, mix well and then immediately add the fluffed-up cooked rice. Mix well and add a splash of water. Make sure that the peanut masala is thoroughly mixed with the rice.
5. Cover the pan and let it cook over a very low heat for 5 minutes. Remove from the heat and let it rest for another 5–10 minutes.
6. Serve hot with any curry or lentil dishes, or just serve on its own. Onion Tomato Chutney (see page 163) or coconut chutney goes really well with this rice.

Easy swap
Swap out the white rice for cooked couscous or bulgur wheat.

RED LENTIL SOUP (DAAL SHORBA) p. 114

This is the perfect recipe for when you feel a bit under the weather. It’s earthy and so warm and comforting, almost like a mother’s hug in a bowl. Irrespective of the season, I am sure it will bring some sunshine to your day. It’s amazing how simple, humble ingredients can create such magical dishes. In my own experience, the most memorable dishes I have ever tasted were indeed uncomplicated and easy on the pocket!

Serves 4

200g (7oz) dried split red lentils

2 tbsp oil

4 garlic cloves, crushed

200g (7oz) white onions, chopped

200g (7oz) carrots, peeled and diced

2 vegetable stock (bouillon) cubes

1 tsp salt

½ tsp ground cumin

1 tsp dried mixed herbs

½ tsp smoked paprika

1 x 400g (14oz) can of chopped tomatoes

1 litre (35fl oz) boiling water

2 tbsp lime juice

TO SERVE

Extra virgin olive oil

Crumbled feta cheese

Chopped fresh parsley

Toasted sourdough, to serve

THE METHOD

1. Wash the lentils, then leave to soak in a bowl of cold water for 15 minutes and then drain in a sieve (strainer).
2. Heat the oil in a large pan (with a lid) over a medium heat and add the garlic. Cook for a minute until it begins to colour.
3. Add the onion, carrots, crumbled stock cubes, salt, cumin, dried herbs and smoked paprika. Increase the heat and keep stirring until the spices start sticking to the bottom of the pan.
4. Immediately add the tomatoes to deglaze the pan and then tip in the drained lentils and the boiling water.
5. Bring to the boil, then reduce the heat, cover and simmer for 15–20 minutes. Keep an eye on the pan and stir once or twice as these lentils produce a lot of froth which might cause a spill.
6. Check if the lentils are fully cooked and feel nice and tender when you touch them. If not, then keep simmering for another few minutes.
7. Remove the pan from the heat and carefully blitz the mixture with a stick blender for a smooth consistency. Stir in the lime juice and adjust the seasoning to taste.
8. Serve the soup in bowls. Drizzle each portion with a little olive oil and garnish with some crumbled feta and chopped parsley. Serve warm with toasted sourdough.

Easy swap

Swap out the dried split red lentils for dried yellow lentils.

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I have only recently found affection for the aubergine. Perhaps it was because they were often rather bitter, although most growers now breed this out. More likely, it was because I had only ever eaten them in rather unimaginative ways, as a miscellaneous mush. Once you get your head around their anatomy, you can then truly get excited by their versatility. This recipe was inspired by a very special tapas bar we visited in Barcelona. The aubergines had been deep-fried and were crisped to perfection. They were doused in honey and sprinkled with herbs, one of the most joyous ways I have ever eaten them. We asked for  thirds.

INGREDIENTS:

3 small/medium red onions

2–3 aubergines

4 tablespoons extra virgin olive oil

flaky sea salt

For the dressing

200ml (7fl oz) extra virgin olive oil

5 tablespoons balsamic vinegar

2 garlic cloves, crushed to a paste

To serve

2 tablespoons roughly chopped walnuts

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

1 small bunch of parsley, roughly chopped

a few sprigs of thyme

4 tablespoons fresh goat’s curd

2–3 tablespoons local runny honey

a drizzle of extra virgin olive oil

METHOD

Fire up your barbecue ready for two-zone grilling so that you can cook directly and indirectly – simply light charcoal on one side of your barbecue and leave the other side of the grill fire-free. This gives you heat flexibility and instantly puts you more in control of the fire. Make sure your fire has settled down to glowing embers; a nice steady heat, nothing too fierce.

Wrap the onions tightly in foil and throw them into the coals of the fire. Leave to roast in the embers for around

30–40 minutes. Using tongs, remove the onions, peel off the foil and leave to cool slightly.

Slice the aubergines into strips, then lightly prick the flesh with a fork. Cover with a generous amount of olive oil and a good pinch of sea salt. Using tongs, carefully lay the aubergines over the grill and cook for about 2–3 minutes, or until they have become tender and lightly charred. Once cooked, move to the back of the barbecue where they can keep warm.

In a clean jam jar, combine the olive oil, vinegar and crushed garlic. Twist on the lid and give the dressing a good shake.

The red onions should now be cool enough to handle. Remove the tough outer skin, then slice the flesh into quarters.

Arrange the onion quarters on a platter. Drape the aubergines over them and drizzle with the dressing, allowing the flesh to really soak it up. Serve sprinkled with the nuts, seeds and herbs, then dollop on the goat’s curd. Finish with a generous drizzle of runny honey and some really good olive oil.

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Ingredients

• 30ml/2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 medium leek, sliced
• 70ml/5 tablespoons water
• 30g/1oz butter
• 250g/9oz frozen peas
• ½ bunch of mint (about 15g/½oz), leaves picked and roughly torn
• ½ bunch of basil (about 15g/½oz), leaves picked and torn
• zest of 1 lemon; juice of ½
• grated pecorino or Parmesan

Instructions

Heat the olive oil in a medium saucepan over a medium heat and fry the garlic for 1 minute until fragrant. Add the leek and water, cover the pan with a lid and cook for 5 minutes. Add the butter and the peas, stir together and replace the lid. Take the pan off the heat and leave to one side while you cook the pasta.

Bring a large pan of water to the boil before adding salt, then cook the tagliarini for 1½–2 minutes. Alternatively, if using dried pasta, follow the packet instructions.

Return the saucepan to a medium heat. Use tongs to transfer the pasta to the sauce and swirl it all together or mix with the tongs. Scatter over the herbs, lemon zest and juice and toss together, then season to taste with sea salt and freshly ground black pepper.

Serve with a generous grating of pecorino or Parmesan.

Orzo Salad with Cannellini Beans and Cavolo Nero

Ingredients

• 280g/10oz orzo or other short, dried pasta
• 200g/7oz cavolo nero
• 30ml/2 tablespoons olive oil
• 1 medium leek, quartered lengthways and sliced
• 4 garlic cloves, thinly sliced
• 8 anchovy fillets
• 2 tablespoons capers
• ½ teaspoon chilli (hot pepper) flakes
• 500g/1lb 2oz jar of cannellini beans, drained
• zest and juice of 1 lemon
• 1 bunch of parsley (about 25g/1oz), finely chopped

Instructions

First, prepare the cavolo nero by stripping away the stalks, which you can then discard. Chop the leaves as you like – I prefer to cut them up quite finely – then set aside.

Heat the olive oil in a large saucepan, add the leek and garlic and fry on a medium heat for 5 minutes until the vegetables soften. Mix in the anchovies, capers and chilli flakes and cook until the anchovies fully dissolve in the oil. The kitchen will be filled with the beautiful rich fragrance of the fish.

Add the cavolo nero leaves, stir everything together and cook for a further 4–5 minutes until the leaves have softened. Remove from the heat, add the cannellini beans, lemon zest and juice, and toss together well. Transfer to a large serving bowl and set to one side.

Bring a large pan of water to the boil before adding salt, then cook the orzo until al dente, following the cooking time suggested on the packet.

Drain the pasta, add it to the bean mixture and scatter over the parsley. Mix together, then season to taste with sea salt and freshly ground black pepper.

Fettucine with Courgette, Spinach and Tofu Sauce

Ingredients

• 360g/13oz dried fettucine
• 75ml/5 tablespoons olive oil
• 1 medium onion, sliced into crescent moons
• 2 garlic cloves, finely chopped
• 2 small courgettes (zucchini) (around 300g/10½oz), roughly chopped
• pinch of salt
• 150g/5½oz spinach
• 200g/7oz silken tofu
• 1 red chilli, finely diced
• juice of ½ lemon
• ½ bunch of basil (about 15g/½oz), leaves only
• Nutritional Yeast or Pangrattato to serve

Instructions

Heat 45ml/3 tablespoons of the olive oil in a large saucepan and fry the onion and garlic for 5 minutes until softened but not browned. Add the courgettes along with a pinch of salt and cook for a further 5–7 minutes until the vegetables are nice and soft. Turn the heat off, add the spinach and cover the pan with a lid. After 5 minutes or so the spinach will have wilted, so take off the lid and allow to cool a little.

Add the cooked vegetables to a blender or food processor along with the silken tofu and blend to a nice, smooth sauce. Set to one side.

Set the same saucepan over a medium heat (there’s no need to wash it), add the remaining 30ml/2 tablespoons of olive oil and fry the chilli for 40 seconds before reducing the heat to medium-low and adding the sauce from the blender. Mix well and keep on a low heat while you cook the pasta.

Bring a large pan of water to the boil before adding salt, then cook the fettucine for 1½–2 minutes. Alternatively, if using dried pasta, follow the packet instructions.

Drain the fettucine, reserving a jugful of the cooking water, and add the pasta to the sauce. Swirl together, adding the lemon juice and basil leaves and seasoning to taste with sea salt and freshly ground black pepper. Serve with a generous topping of Nutritional Yeast or Pangrattato.

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Grilled Peas, Pickled Tomato And Burrata 

Getting some fire under peas adds a subtle smoky flavour and tightens their skin, giving them a little extra pop when you bite into them. If you don’t have a gas hob, you can try grilling them at your next barbecue or cooking them in a smoking-hot cast-iron pan with no fat. This method tastes more charred than smoky but it is delicious nonetheless.

INGREDEIENTS – Serves 3-4

6-8 pickled tomatoes (see page 31 for 3-2-1 method and use peppercorns), plus a splash of the pickling liquid

200g frozen garden peas 

3 tbsp extra virgin olive oil 

½ green chilli, diced 

6-8 chives, thinly sliced 

handful of basil leaves, thinly sliced 

handful of mint leaves 

250g burrata 

salt 

FOR THE SEASONED BREADCRUMBS

50g panko breadcrumbs extra virgin olive oil 

pared peel of ½ lemon 

1 garlic clove, smashed (skin on) 

1 sprig of rosemary or thyme

METHOD

First, pickle the tomatoes following the method on page 31 and toast the breadcrumbs. You need to do this a little ahead (about 30 minutes). 

To toast the breadcrumbs, heat a generous amount of olive oil in a frying pan over a medium heat along with the lemon peel, smashed garlic and rosemary or thyme. Add the breadcrumbs and toast for a few minutes till golden brown, then season with salt. 

Grill the peas from frozen in a fine-mesh sieve over an open flame. Try to avoid getting the mesh too hot and keep them moving – they will be ready in 3-4 minutes. 

Put the peas into a bowl with a pinch of salt and the olive oil, chilli, chives, basil and mint. Add the pickled tomatoes and a splash of their pickling liquid just before serving (if you let the peas sit in the vinegar for too long, it will start to dull their vibrant colour). Mix well and spoon over some broken burrata, adding 2-3 tablespoons of the toasted breadcrumbs at the very last second, so they stay crunchy.

Miso-Glazed Courgette 

Nasu dengaku – miso-glazed aubergine – is one of my favourite dishes, and I’ve adapted the Japanese recipe for courgettes. It’s a great sharing dish, but we often have it in individual portions with steamed rice and carrot and ginger-dressed salad. 

INGREDIENTS – Serves 2 as a main, 4 as a side 

2 courgettes 

neutral oil (I use rapeseed), for pan-frying 

1 tbsp white miso paste (or to taste) 

1 tbsp honey (or to taste)

white sesame seeds 

squeeze of lemon juice 

salt 

spring onions, trimmed and chopped, to serve

METHOD

Halve the courgettes lengthways and score each half in a crisscross pattern – you want the flavour to be able to get in there, so cut about halfway through. Season them with salt, rubbing it into the cuts thoroughly, then place them cut side down on a paper towel for 30 minutes – this will extract excess water, helping them tenderise without falling apart when cooked. 

Dry the courgettes thoroughly and heat a few tablespoons of oil in a frying pan over a high heat. Add the courgettes to the pan cut side down and fry for 5-10 minutes, until golden, then flip and baste them with the oil for a few more minutes, so they cook through evenly. Transfer to a wire rack or paper towel to drain, then place the courgettes cut side up on a baking tray. 

Preheat the oven to 200°C fan. 

Whisk the miso paste, honey and a splash of water in a bowl until smooth and spreadable. Taste for seasoning, adjusting to your preference based on the saltiness of the miso, then spread a thin layer of the miso glaze over the cut side of the courgettes and sprinkle some sesame seeds on top. Bake for 7-10 minutes, ensuring the sesame seeds don’t burn, until the glaze has caramelised. 

Mix a little lemon juice into the remaining miso glaze. Spread it on a plate, place the courgettes on top, and garnish with chopped spring onions. Enjoy!

Smashed Cucumber Caesar

When the process of breaking something creates unformed beauty, it is incredibly satisfying. If it also has a practical function, I’m sold. The jagged texture of the cucumber here creates more surface area to grab onto sauce and toppings. I learned the technique while making oi muchim, a Korean spicy cucumber salad, and have used it ever since.

INGREDIENTS – Serves 4 

3 cucumbers, washed 

3 tbsp panko breadcrumbs 1 tbsp extra virgin olive oil 2 garlic cloves, bashed (skin on) 

4 thyme sprigs 

grated zest of 1 lemon handful of chives, thinly sliced 

handful of parsley, finely 

chopped 

salt and pepper 

FOR THE DRESSING 

4-6 tinned anchovy fillets in oil, crushed to a paste

25g Parmesan cheese, grated with microplane grater 

1 egg yolk 

15g Dijon mustard 

juice of 1 lemon 

1 tsp Worcestershire sauce

1 tsp Tabasco

100ml extra virgin olive oil 

METHOD

Smash the whole cucumbers using the flat side of a large knife until they start to break down, then roughly chop them into uneven, large bite-sized pieces. Put them in a colander over a bowl with a good pinch of salt, mix well and set aside for 15-20 minutes.

Meanwhile, toast the breadcrumbs in the olive oil in a frying pan with the garlic cloves and thyme till golden brown. Remove from the heat and season with salt and the lemon zest while hot, then set aside. 

You can make the dressing in the same way as you would a mayonnaise, putting all the ingredients other than the oil into a bowl and mixing well, then slowly streaming in all the oil, whisking constantly throughout. Otherwise, blend all the ingredients at once in a blender (I often blend it). Check for seasoning. 

Drain the cucumbers, then add them to the dressing with half the herbs. Mix well, then finish with the toasted breadcrumbs and the rest of the herbs.

Extracted from COOKING WITH VEGETABLES by Jesse Jenkins
(Published by Bluebird on 12th June 2025, £28)
Photography by Jesse Jenkins.

The post 3 Summer Dishes from the Cookbook Jamie Oliver Calls “A Love Letter to Veg” appeared first on Hip & Healthy.

This lobster and avocado salad is perfect for warm-weather lunches or casual dinners, combining buttery lobster meat, creamy avocado, and bright citrus for a dish that feels luxurious but effortless.

This recipe is a celebration of summer. Juicy heirloom tomatoes, plump chunks of lobster meat, creamy avocado, tender microgreens, and a simple herb dressing to bring it all together. It pairs perfectly with a hot sunny day (or pretending it’s a hot sunny day) and good company.

INGREDIENTS – Serves 4

For the Herb Dressing

2⁄3 cup mayo

1⁄4 cup loosely packed fresh basil leaves

2 tablespoons roughly chopped fresh tarragon

2 tablespoons roughly chopped fresh chives

1⁄2 small shallot, roughly chopped

1⁄2 lemon, zested and juiced (1 to 2 tablespoons)

1⁄4 teaspoon kosher salt

For the Salad

4 medium heirloom tomatoes, sliced 1⁄4 inch thick

1 medium-large avocado, peeled, pitted, and sliced

1 lemon, halved

2 heads Bibb or Little gem lettuce, leaves separated

1 head frisée lettuce or bunch of watercress, leaves separated

1⁄2 cup loosely packed fresh basil leaves, torn into 1-inch pieces

1⁄4 cup loosely packed fresh tarragon leaves

1⁄4 cup finely chopped fresh chives

1 pound cooked lobster meat from about 2 lobsters (page 62), cut in bite-size chunks

Extra-virgin olive oil, for drizzling

Flaky salt

METHOD

PREP THE DRESSING: Using a blender or immersion blender, process the mayo, basil, tarragon, chives, shallot, lemon zest, 1 tablespoon of lemon juice, and salt until smooth. Taste and adjust the seasoning, adding more salt and/ or lemon juice as needed.

PREP THE VEG: Season both sides of the tomato slices with flaky salt and set aside.

Season the avocado slices with a pinch of flaky salt and a squeeze of lemon juice. Set aside.

In a large bowl, combine the Bibb lettuce, frisée, basil, and tarragon. Add a few tablespoons of dressing plus a few pinches of flaky salt and toss to coat.

ASSEMBLE AND SERVE: Arrange a layer of tomatoes and avocado over a serving platter or individual plates and drizzle them with extra-virgin olive oil, then begin to build the salad. Top the tomatoes with a pile of the lettuce mixture, layer in some of the lobster, more of the tomatoes and avocado, more lettuce, and more lobster. Finish with a sprinkle of chives, freshly grated lemon zest, and another drizzle of olive oil.

The Wishbone Kitchen by Meredith Hayden (Ebury Press, £26). Photography by Emma Fishman.

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This courgette carbonara is lifted by a hefty hit of lemon (both zest and juice), which cuts through the richness of the eggs beautifully. It is also essential to counteract the sweetness of the braised courgettes, which become almost jammy after slow sautéing in plentiful olive oil and garlic. Courgette and lemon is a combination you will often see in my recipes, and it is a happy and mutually complementary marriage; the sweetness of the vegetable is cut by the acidity of the fruit, and the innate lemony-ness of courgettes accentuated by both the zest and juice of the citrus.

Choose small, young courgettes if you can find them, their flavour is superior and they have a lower water content. I also use pecorino sardo, which has both a lemony flavour and nutty sweetness that work perfectly here. If you can’t find it, use Parmesan or a mix of pecorino romano and Parmesan.

I often make the sautéed courgettes the night before, and keep them in the refrigerator before putting this together the next day for a last-minute lunch. I like using smooth penne, but spaghetti or rigatoni also work well.

SERVES 2

Ingredients:

4 tablespoons extra virgin olive oil, plus extra to serve

1 garlic clove, bashed 

2 medium or 3 small courgettes (zucchini), sliced in half lengthways, then into half-moons

sea salt

180 g (61/2 oz) pasta of your choice

1 egg plus 2 egg yolks

4 tablespoons grated pecorino (or Parmesan)

zest of 1 small lemon and juice of 1/2 

basil leaves, to serve

Method:

Heat the oil in a frying pan (skillet) over a medium-low heat, then fry the garlic clove until it just begins to sizzle and smell good. Add the courgette slices and sauté, stirring regularly, until they are golden all over, beginning to break down and almost jammy. Season well with salt and set aside (or leave to cool, then keep in the refrigerator for future use). Cook the pasta according to the packet instructions in a large pan of well-salted boiling water until al dente.

Meanwhile, mix the egg and egg yolks, cheese and lemon into the courgette mixture, and begin to heat very gently, stirring all the time. Scoop out the pasta with a slotted spoon straight into the courgette pan along with a splash or two of the cooking water. Stir and toss over a low heat until you have a creamy sauce that coats the pasta. Taste for seasoning, add a few fresh basil leaves, extra Parmesan and a drizzle of your best oil, then serve.

For the Love of Lemons: Italian-Inspired, Sweet and Savoury Recipes by Letitia Clark

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DF, EF, GF, LF, SF (Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Soy-Free)
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 500 g (1 lb 2 oz) skinless, boneless chicken thighs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon garlic-infused olive oil
• 1 cup (250 ml) water or Low-FODMAP chicken stock
• 1 low-FODMAP chicken stock cube (omit if using chicken stock)
• 1 teaspoon dried chives
• 1 teaspoon dried oregano
• ¼ cup (60 ml) milk of your choice
• ½ lemon, sliced into 5 mm (¼ in) thick rounds
• 1 tablespoon soft brown sugar
• ¼ cup (45 g) whole green olives
• ¼ teaspoon ground cumin
• 1½ tablespoons cornflour (cornstarch), mixed with ¼ cup (60 ml) cold water
• Fresh flat-leaf (Italian) parsley, to garnish (optional)

Method

1. Preheat the oven to 180˚C (350˚F).
2. Heat the extra-virgin olive oil in a deep, ovenproof frying pan over medium–high heat.
3. Add the chicken, season with salt and pepper, and brown on all sides.
4. Add all the remaining ingredients (except the parsley) to the pan.
5. Cover with a lid or aluminium foil and bake for 20 minutes.
6. Serve hot over cooked pasta, rice, or other grains, and garnish with parsley if desired.
7. Storage:
   • Refrigerate for up to 3 days.
   • Freeze in portions for up to 3 months.
   • Reheat from frozen in the microwave for 4–6 minutes, or thaw overnight and reheat for 2–3 minutes, stirring halfway through.

Low-FODMAP Chicken Stock

DF, EF, GF, LF, NF, SF (Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Soy-Free)
Prep time: 5 minutes
Cook time: 3 hours
Makes: 4 cups (1 litre)

Ingredients

• 1 kg (2 lb 4 oz) chicken carcass
• 200 g (7 oz) carrot, quartered
• 50 g (1¾ oz) fennel
• 50 g (1¾ oz) fresh flat-leaf (Italian) parsley
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 40 g (1½ oz) spring onion (scallion) tops, green parts only
• 2 teaspoons dried or fresh rosemary
• 1 teaspoon dried or fresh thyme
• 1 teaspoon salt
• 2 teaspoons apple-cider vinegar
• 2 teaspoons garlic-infused olive oil (optional)

Method

1. Add all ingredients to a large stockpot. Cover with cold water, about 2 cm (¾ inch) above the ingredients.
2. Bring to the boil over medium–high heat, skimming off any foam that forms.
3. Reduce heat to low and simmer gently, uncovered, for 3 hours.
   • If the stock bubbles too rapidly, it may become murky. Add more water if needed to keep ingredients covered.
4. Strain through a sieve or colander into a large bowl to catch the liquid.
5. Allow to cool slightly before portioning.
   • Tip: Store in 1-cup (250 ml) portions.
6. Storage:
   • Refrigerate for up to 5 days.
   • Freeze for up to 3 months.
   • To use, add directly from frozen or defrost in the microwave for 1–2 minutes.

Beef Pad See Ew (Low-FODMAP Thai Stir-Fry)

Dietary Info: DF, GF, LF, NF
Prep time: 10 minutes + marinating
Cook time: 20 minutes
Serves: 4

Ingredients

For the beef marinade:

• 1 tablespoon soy sauce
• 1 teaspoon bicarbonate of soda (baking soda)
• 260 g (9¼ oz) sirloin, flank or skirt steak, sliced thinly (2 mm / 1⁄16 in thick)

For the stir-fry:

• 400 g (14 oz) fresh or 200 g (7 oz) dried thick rice noodles (see Tip below)
• 2 tablespoons garlic-infused olive oil
• 150 g (5½ oz) Chinese broccoli (gai lan) or broccolini, stems cut into 2 cm (¾ in) lengths on the diagonal
• 1 egg

For the sauce:

• 100 ml (3½ fl oz) soy sauce
• ¼ cup (60 ml) oyster sauce
• 1 tablespoon white vinegar
• 1 tablespoon soft brown sugar

Method

1. Marinate the beef:
   In a bowl, combine soy sauce and bicarbonate of soda. Add the beef slices, mix well, and refrigerate for 1–2 hours.
2. Prepare the noodles:
   Cook noodles according to packet instructions (if using dried). Drain and rinse under cold water to stop cooking.
3. Make the sauce:
   In a small bowl, mix all sauce ingredients. Toss half the sauce with the cooled noodles and set aside.
4. Cook the beef:
   Heat 1 tablespoon of garlic-infused oil in a wok or large frying pan over medium–high heat. Sear beef slices for 1 minute on each side without moving them too much—this helps create a nice char. Remove beef from pan once nearly cooked through.
5. Cook the vegetables and egg:
   Add the remaining oil to the pan. Sauté broccoli or broccolini for 4–5 minutes until it begins to soften. Push to one side of the pan and crack in the egg. Scramble, then mix together with the veg. Remove from pan.
6. Finish the dish:
   Add the rice noodles to the pan and let them sit for 1 minute without stirring to develop colour. Then return the beef, veggies, egg, and remaining sauce to the pan. Toss everything together briefly, just until heated through and coated.
7. Serve hot—no garnish needed, but you can add a squeeze of lime or a few chili flakes if desired.

Tip:

Fresh rice noodles really make this dish shine. They’re typically found in the refrigerated section of Asian grocers and bring a chewy, authentic texture that dried noodles just can’t match.

No-Bake Lemon Curd & Lemon Meringue Cheesecake

DF, GF, LF, NF, SF
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 12

This show-stopping dessert combines the creamy richness of cheesecake with the bright, tangy flavour of fresh lemon curd and a cloud-like toasted meringue topping. It’s a family favourite and an instant crowd-pleaser. While it takes a few steps to pull together, every bite is worth it. Since this is a no-bake cheesecake, you’ll need a blowtorch to toast the meringue — putting it in the oven will melt the filling.

Lemon Curd

• 1½ tablespoons cornflour (cornstarch)
• Zest of 1 lemon
• Juice of 3 lemons (approx. 200 ml / 7 fl oz)
• 3 egg yolks (reserve whites for the meringue)
• 125 g (4½ oz) caster (superfine) sugar

Method:

1. Mix cornflour, lemon juice and zest in a small bowl. In another bowl, whisk egg yolks and sugar together.
2. Bring 225 ml (7¾ fl oz) water to a boil. Stir the lemon mixture (cornflour settles) and add to the boiling water, whisking continuously until thickened (2–3 minutes). Remove from heat and let cool slightly.
3. Add a small amount of the egg yolk mixture to temper, then add the rest, stirring quickly.
4. Return to medium–high heat and cook another 2–3 minutes until thickened again. Remove from heat and cool completely.
5. Store in an airtight container in the fridge for up to 1–2 weeks.

Cheesecake Base

• Extra-virgin olive oil or butter, for greasing
• 400 g (14 oz) gluten-free plain sweet meal biscuits
• 100 g (3½ oz) butter, melted (plus extra if needed)

Method:

1. Grease a 24 cm (9½ in) springform tin.
2. Blitz biscuits and melted butter in a food processor until crumbly. Add more butter if the mix is too dry.
3. Press the crumb firmly into the base of the tin with a glass, ensuring an even edge. Chill in the fridge until set.

Cheesecake Filling

• 2 teaspoons gelatin powder
• ¼ cup (60 ml) lemon juice
• 500 g (1 lb 2 oz) cream cheese, softened
• ¾ cup (165 g) caster sugar
• Zest of 1 lemon
• ½ cup (125 g) sour cream
• 1 cup (250 ml) thick (double/heavy) cream

Method:

1. In a small pan, sprinkle gelatin over lemon juice and let stand for a few minutes. Heat gently, stirring until dissolved. Cool slightly.
2. Beat cream cheese and sugar in a mixer until smooth. Add lemon zest, gelatin mixture and sour cream, and beat to combine.
3. Pour in the cream and beat for 2–3 minutes until fluffy.
4. Pour filling over the chilled base and refrigerate for at least 2 hours or overnight to set.
5. Once set, spread lemon curd over the top (1–2 cm / ½–¾ in thick, depending on desired tanginess).

Meringue Topping

• 3 egg whites (reserved from curd)
• ¾ cup (165 g) caster sugar

Method:

1. On the day of serving, place egg whites and sugar in a small saucepan over low heat. Stir continuously until sugar dissolves and whites are frothy.
2. Remove from heat, cool slightly, then whip to stiff peaks using a stand mixer or hand beater.
3. Spoon over cheesecake and gently toast with a blowtorch until golden.

Tips:

• Make ahead: The lemon curd can be prepped up to 1–2 weeks in advance.
• Equipment: A blowtorch is essential for the meringue – do not use the oven.

From the Book:
Always Delicious Low-FODMAP Kitchen by Chrissy Glentis
Published by Murdoch Books, £20.00
www.murdochbooks.co.uk

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