Home » Recipes » A-Z Recipes|Recipes » Healthy Recipes » Recipes by Ingredient » Herbs and spices » Herbs » In Season

In Season

Sorry, no posts matched your criteria.

In Season Topics

Vegetables

Creamy Miso & Corn Pasta with Crispy Seaweed Crumb

With a can of creamed corn from your pantry you can quickly and easily whip up this creamy and umami miso and corn pasta with crispy nori crumb.

Sweet Potato & Smoked Mozzarella Baked Pasta Shells

Pasta with smoked mozzarella, garlic and herbs, breadcrumbs, parmesan and sweet potato – could it get any better? You can also easily make this pasta dish into a simple lasagne, by alternating the sweet potato mixture and pasta. Drizzle the top with cream, top with cheese and bake. So easy, and so delicious!

Sweet Potatoes with ‘Felafel Spiced’ Dates & Hummus

In this Middle Eastern inspired vegan dish roasted sweet potatoes are perfectly accompanied by creamy cashew and lemon hummus and spiced dates that are fried until perfectly golden.

Persian Tahchin – Saffron Rice with Pomegranate Braised Chicken

Tahchin is a Persian savoury dish made of rice, yogurt, saffron, egg, and in this case pomegranate braised ‘Fesenjan’ chicken. Slowly cooked for over an hour in a pan, the dish is inverted onto the plate to serve, revealing the beautiful golden crust of the rice.

Fleur de Paradis Gin and Elderflower Cocktail

This fragrant and sparkling gin and elderflower cocktail is the perfect celebratory drink to raise a toast with.

Barbequed Harissa Lamb with Baba Ghanoush & Mediterranean Bean Salad

This is a great way to use a nice shoulder or leg of lamb. Harissa paste is available in tubes at the supermarket and it’s such a simple way to add flavour to your dishes. Use your hands to really massage it into the lamb – the warmth of your hands will help bring the meat to room temperature ready for cooking. You don’t want to burn the beautiful red harissa, so remember to keep turning the lamb. For the baba, it is best to cook the eggplant on an open flame. Don’t be afraid to push it so far that it’s almost falling apart – the more you burn the outside, the more it steams and softens on the inside. Make sure to slice the lamb against the grain to preserve its tenderness.

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.