Four Ways with Watercress
Watercress is much more than just a garnish—take another look and you’ll see a tangy salad green or peppery soup ingredient that packs a nutritional punch. ...
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This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.
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It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
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Looking for a breakfast that isn’t eggs on toast? Try out this delicious Herby Halloumi & Zucchini Fritters from The Shared Table by Clare Scrine.
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This Brown Rice Risotto with Braised Celery & Celery Leaf Salsa Verde is perfect for dinner. Humble celery and celeriac are underused in many kitchens but they have the potential to be stars if given the chance.
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Watercress is much more than just a garnish—take another look and you’ll see a tangy salad green or peppery soup ingredient that packs a nutritional punch.
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Roasted Ricotta Gnocchi With Garlic Butter Spinach Recipe Turn your back on boring mid week meals and try this vibrant […]
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Zucchini, Chilli & Gruyère Buns. These buns have a cult following amongst our morning customers. Toasted with butter and a sprinkle […]
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Zesty Vegan Breakfast Fritters. Plant-based dining is Australia’s latest food trend, and these fritters are the perfect way to get a […]
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Kick off your next brunch with this colourful, vegetarian tart.
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Moussaka Bowls Recipe. I love the sweet, charred flavours of moussaka, but rarely have the time for the oven-baked version to […]
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Nutritious Meat Free Weekly Menu. Celebrate World Meat Free Day with a week full of delicious vegetarian dishes! Brioche Doughnuts with […]
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One-Pot Curry In A Hurry. Have you had a long day at work? Do you just want to chuck everything into […]
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Chickpea Flatbread & Marinated Crunchy Chickpeas. This is the result of creating a bread that contains it all: crunch, sweetness and […]
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This traditional Portuguese Caldo Verde recipe is made with potatoes, kale and chorizo sausage, it’s a perfect soup for the […]
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This creamy vegetarian pasta dish is sure to keep you feeling warm over the winter months. Roman Gnocchi with Winter […]
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Cauliflower & Almond Soup Recipe. Barbara invented this many years ago at The Goat, when some serial incompetence on the part […]
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Sandro’s Simple Sugo Swaps. The two most important elements in any good risotto are rice, and a little time. When it […]
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These vegetarian Banh Mi rolls are a Vietnamese staple, full of flavour and crunch. 3 tbsp rice wine vinegar 3 […]
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Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto. Celebrate the warm weather with this great seasonal meal. Serves 4 2 medium […]
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Raw Beetroot Slice. This dairy-free, vegan slice is a delicious, healthy lunchbox treat. Makes 25 squares Base 1/2 cup pitted dates, […]
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This is a decadent twist on hummus with the addition of sweet roasted carrots and topped with smoky chickpeas. Makes […]
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A refreshing and colourful palate cleanser to accompany a summery festive feast
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Amaranth & Avocado Salad. This Mexican inspired tortilla salad is fresh and flavoursome, great for a summery feast. Serves 8 2 […]
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