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These comforting Pumpkin Wellingtons with Kale Pesto and Beetroot from the new book Festive by Julia Stix make the perfect vegetarian dinner to share with a group. With puff pastry filled with beetroot and pumpkin roasted in herbs and spices, and a bright lemony kale pesto and lentils, this dish is sure to be a crowd pleaser.
This beetroot and purple carrot muffin recipe is from Bryony and Harry Lancaster’s new cookbook Egg of the Universe. They like to play around with cakes and sweets that involve some vegetable elements, and find purple carrots especially fun to use for their beautiful colour. This most recent carrot muffin recipe by their chef Gabe is beautifully fudgy and has that little extra verve from the golden beetroot icing. No golden beetroot? Top it with cream or yoghurt instead.
Flavour fest: Infused with a piquant Japanese flavour, these honey lamb rumps taste delicious with vegetables arranged on a bed of creamy polenta.
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