Category: vegetarian
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Courgette tart with blue cheese and spinach
Courgettes are such a versatile vegetable and can be used in heaps of different ways, from slow-cooking and grilling, to pickling if they’re on their way out. Or, as I found in this case, peeling them raw and baking them. My simple tart is a summery dedication to this luscious vegetable and was created with…
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Slow-cooked cannellini beans
If you’re looking for a new breakfast idea try out this creamy canellini bean recipe. It’s got spice, umami and a lemony zing and is perfect for using up any leftover veg in the fridge. The key to this dish is letting your onions cook slowly as they will make a big difference to the…
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Marinated feta dip
Zingy, fresh and herby, a little goes a long way with this dip. Born from an experiment gone right, I tossed a block of feta in with some spices and herbs, left it to marinate overnight and hoped for the best. The coriander can be substituted for parsley or mint. Serve with flatbreads to cut…
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Baked eggs and daal
This Indian inspired breakfast makes a refreshing change to eggs on toast and gives your tastebuds a burst of flavour. It’s filling and nutritious so makes a great brunch option and uses lots of store cupboard ingredients. Dried split peas can be substituted for red lentils and coriander for any herbs you have knocking about-…
Mamie's Food 