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Lemon Roasted Courgettes with Herbs

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With the arrival of summer comes the first crop of vibrant, tender courgettes, a seasonal gift that begs to be turned into something simple yet bursting with flavour. One of the easiest and most delicious ways to enjoy new season courgettes is to roast them Mediterranean-style with lemon, herbs, and a drizzle of good olive oil. This dish is quick to prepare, incredibly affordable, and pairs beautifully with everything from grilled fish to crusty bread.

To make this dish, start with the freshest courgettes you can find—small to medium ones are ideal as they tend to be sweeter and more delicate. Slice them lengthwise into halves or quarters, depending on size, then lay them in a single layer on a baking tray. The goal is to get the edges slightly caramelised while the centres remain tender and juicy.

A generous drizzle of olive oil comes next, coating each piece so they roast rather than steam. Then comes the real character: a squeeze of fresh lemon juice, which infuses the courgettes with bright, citrusy tang. Add finely grated lemon zest for an extra punch of flavour. Season with sea salt, cracked black pepper, and a handful of chopped herbs—thyme and oregano work beautifully, but parsley, rosemary, or mint can all offer different twists.

Pop the tray into a hot oven, around 200°C (400°F), and roast for about 20–25 minutes. Halfway through, give them a gentle toss to ensure even colouring. The result is golden, slightly crisp courgettes with a zesty, herb-infused fragrance that fills the kitchen.

This dish is not only quick and satisfying but also incredibly versatile. Serve it warm as a side dish, pile it over couscous or quinoa for a wholesome vegetarian meal, or let it cool and mix it into a salad with feta cheese and olives. It’s a dish that celebrates summer produce at its best—minimal effort, maximum flavour.

With just a few pantry staples and garden-fresh vegetables, lemon roasted courgettes are proof that the simplest ingredients, treated well, can become something truly special. Whether you’re cooking for one or a crowd, this Mediterranean-inspired recipe is a go-to that you’ll come back to all season long.

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Lemon Roasted Courgettes with Herbs
Author: 
Recipe type: Vegan/Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 3 large courgettes
  • 2 tablespoon olive or sunflower oil
  • 2 cloves garlic
  • 1 lemon
  • fresh mint
  • fresh parsley
Instructions
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Trim the ends from each courgette.
  3. Slice in half then slice each half into 8 wedges.
  4. Toss the wedges in the olive oil,
  5. crushed garlic and season generously with salt and black pepper.
  6. Tip the wedges onto a large baking tray and turn them over so they are all skin down.
  7. Roast for 25-30 minutes until the edges are turning golden brown, but the wedges have kept their shape and not turned soggy.
Just before serving,
  8. scatter the wedges with the lemon zest and finely chopped parsley and mint, and toss through the juice of half the lemon.

 

Classic Carrot Top Argentine Chimichurri

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With the arrival of the new season’s carrots comes a bounty of lush, leafy tops—often overlooked, but bursting with fresh, herbal character. Rather than letting them go to waste, why not transform them into a vibrant, tangy classic: carrot top chimichurri? Traditionally made with parsley, chimichurri is a zesty Argentinian sauce, but carrot tops bring a similarly bright, slightly bitter edge that pairs perfectly with its garlicky, vinegar-laced profile.

Chopped finely or pulsed gently in a food processor, the carrot tops are blended with fresh garlic, red wine vinegar, olive oil, chilli flakes, and a touch of oregano to create a sauce that’s alive with flavour. The carrot greens lend a more robust, earthy depth than parsley alone, with just enough bite to stand up to hearty accompaniments.

One of the best—and most budget-friendly—ways to serve carrot top chimichurri is over a tray of roasted root vegetables. Think golden chunks of parsnips, wedges of beetroot, caramelised onions, and sweet, blistered carrots. A drizzle of oil, a toss with salt and pepper, and a hot oven do most of the work, coaxing out each vegetable’s sweetness while keeping their texture satisfyingly firm. Once roasted, these vegetables become the perfect canvas for the chimichurri, which cuts through their richness with a zing of acidity and herbs.

Not only is this a meal rooted in economy—making the most of the whole vegetable—but it’s also deeply nourishing. Rich in fibre, antioxidants, and healthy fats, it fuels both body and soul. Every bite tells a story of seasonal eating, low waste, and simple cooking done well.

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Classic Carrot Top Argentine Chimichurri
Author: 
Recipe type: Vegan/vegetarian
Cuisine: South American
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • 1 cup carrot tops, washed and coarsely chopped
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • pinch of red pepper flakes
  • sea salt to taste
Instructions
  1. Combine the carrot tops, oregano leaves and garlic cloves in the bowl of a food processor and pulse until finely chopped.
  2. Transfer the mixture to a medium sized bowl and stir in the olive oil and red wine vinegar.
  3. Season with sea salt and a pinch of red pepper flakes.
  4. For best flavour, use it within a day or two. Carrot top chimichurri keeps at best for 4-5 days in the fridge.

Serve warm from the oven with a dollop of chimichurri on each portion, perhaps with crusty bread or a scattering of toasted seeds. It’s a humble meal, yes—but one that’s rich in flavour, texture, and care. A timeless combination of thrift and taste.

New Season Kohlrabi with an Apple and Toasted Walnut Salad

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Crisp, light, and full of bright, summery flavour, this Kohlrabi, Apple, and Walnut Salad is a true celebration of fresh seasonal produce. With its delightful crunch and subtle sweetness, it’s the perfect dish for warm days — whether served as a refreshing side or enjoyed all on its own.

Kohlrabi, the unsung hero of root vegetables, brings a mild, peppery crunch that’s somewhere between a radish and a broccoli stem — clean, juicy, and incredibly refreshing. When peeled and finely sliced or julienned, it forms the crisp backbone of this salad, offering both texture and bite. Paired with sweet, juicy apples — think tart green Granny Smiths or fragrant pink Fujis — the contrast is nothing short of perfect. The apples not only lend a lovely sweetness but also a slight tang that lifts the salad into something truly special.

To add richness and an earthy depth, toasted walnuts are scattered generously throughout. Their warm, nutty flavour and satisfying crunch bring balance to the lightness of the fruit and vegetables. A scattering of fresh herbs — parsley, mint, or a touch of dill — adds colour and brightness, enhancing the garden-fresh quality of the salad.

The dressing is deliberately simple, allowing the natural flavours to shine through: a light drizzle of extra virgin olive oil, a splash of apple cider vinegar or lemon juice for zing, a touch of honey to echo the apples’ sweetness, and a pinch of sea salt and cracked black pepper to round everything out. Optional extras like crumbled feta or a few shaved radishes can elevate it further, but the core trio of kohlrabi, apple, and walnut is more than enough to impress.

Quick to prepare and endlessly versatile, this salad is as at home at a summer picnic as it is on a dinner table. 

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New Season Kohlrabi with an Apple and Toasted Walnut Salad
Author: 
Recipe type: British/Mediterranean
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • Salad
  • 1 small kohlrabi, peeled and cut into matchsticks
  • 1 crisp, red-skinned apple, cored and diced
  • 50g watercress or salad leaves
  • 40g walnuts, lightly toasted and roughly chopped
  • Dressing
  • 1 tbsp lemon juice, plus extra for tweaking
  • ½ tsp Dijon mustard
  • 2 tbsp light olive oil
  • 1 tbsp walnut oil, or use another 1 tbsp of olive oil
  • salt and pepper
Instructions
  1. Whisk the lemon juice and mustard together in a serving bowl, then whisk the oils in slowly until you have a thick emulsified dressing. Season with salt and pepper to taste
  2. Add the kohlrabi, apple, walnuts and salad to the bowl. Mix well and serve immediately

 

Wild Garlic and Nettle Pakoras

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In the dappled light of early spring, the forest floor comes alive with the vibrant green of new life. Among the soft carpets of moss and leaf-littered paths, young nettles rise—tender and vivid, their sting still fierce but their flavour at its peak. Nearby, the last of the wild garlic lingers, its long, elegant leaves tapering like whispers of the season that’s beginning to turn. The air hums gently with the earthy scent of wet soil and the faint garlicky aroma that signals this forager’s treasure.

Gathering nettles requires care—gloves to ward off their sting and a patient hand to pluck the topmost, youngest leaves. These are the softest, full of the green vigour that makes them perfect for cooking. The wild garlic, growing in shaded clusters, is just starting to fade, its leaves broad and deep green, carrying that unmistakable pungency. Together, they form a wild, seasonal pairing that captures the very essence of spring’s fleeting energy.

Back in the kitchen, these humble greens are transformed into an Indian-inspired snack that bursts with flavour and texture—pakoras. The nettles are quickly blanched, taming their sting while preserving their earthy, mineral-rich taste. The wild garlic is chopped finely, lending its bold notes to the mix. Into a bowl they go, combined with gram flour, chopped onions, green chilli, cumin seeds, and a scattering of fresh coriander. A touch of turmeric gives the batter a golden hue, while a squeeze of lemon lifts the flavours.

The mixture, thick and spoonable, is dropped into hot oil, sizzling into crisp, craggy fritters. Each pakora emerges with a delicate crunch, the inside steaming and soft, the greens melting into every bite. The nettles bring a grassy depth, while the wild garlic infuses the fritters with warmth and pungency.

Served with a cooling mint yogurt or tangy tamarind chutney, these pakoras are more than a snack—they are a celebration of the land’s first gifts, a nod to traditional Indian flavours, and a moment of culinary alchemy. Foraged with care and cooked with intention, they embody the spirit of spring: fresh, fleeting, and absolutely unforgettable.

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Wild Garlic and Nettle Pakoras
Author: 
Recipe type: Foraged
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 20-25
 
Ingredients
  • 260 g chickpea flour (gram flour)
  • 2 tsp sesame seeds
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 large pinch of asafoetida
  • 1 large pinch of baking powder
  • 1 tsp sea salt
  • 2 tsp cumin seeds, ground
  • 2 tsp coriander seeds, ground
  • 1-2 green chillies Handful three-cornered leek (or wild garlic)
  • 100 g nettle tops
  • 250 ml water
  • 500-1000 ml vegetable oil
Instructions
  1. In a large mixing bowl, combine the chickpea flour, sesame seeds, turmeric, chilli powder, asafoetida, baking powder and salt.
  2. Freshly grind the cumin and coriander seeds and add to the mix.
  3. Finely chop and deseed the green chillies and add in, combining well.
  4. Next, wash and chop the three cornered leek and stir in.
  5. Wash and roughly chop the nettles; use wooden spoons to move them around and cut with scissors.
  6. Gradually add two thirds of the water. Allow the mixture to rest. Check the consistency, you’re wanting a wet batter, though not watery. Add the rest of the water if necessary.
  7. Prepare a couple of large plates with absorbent paper kitchen towel on (I didn't have any so just placed them on a dry plate).
  8. Heat the oil over a medium to high heat in a large pan or deep fat fryer - I used a wok and turned them to cook both sides.
  9. Test to see if the oil if ready by dropping a small amount of batter into the oil. If the oil is hot enough the mixture will sink to the bottom then float straight to the top again.
  10. Using 2 teaspoons, shape the mixture into firm balls, each about the size of a very heaped teaspoon.
  11. Fry each pakora for 3-5 minutes, turning if needed or until golden brown, remove with a slotted spoon and place on the kitchen towel.

 

Foraged Sea Beet, Wild Garlic and Mushroom Quiche

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This morning, the air was rich with the scent of salt and new blossoms, as I wandered down to the coastline and through the woods beyond, foraging in the cool hush of late spring. The sun had just begun to warm the earth, casting golden light across the hedgerows and pathways. Wild garlic flourished in shady patches, its white star-like flowers brightening the undergrowth, its scent heady and fresh beneath my fingers. Closer to the sea, the glossy green leaves of sea beet caught the light, clustered like leafy jewels in crevices by the dunes, their briny tang a whisper of the ocean.

The simple joy of gathering food from the wild, each leaf and stem carefully chosen, brought a grounded sense of contentment. I moved slowly, with purpose, breathing in the clean spring air, alive with birdsong and the distant rush of waves. It felt good to be part of the season’s rhythm, attuned to its subtleties.

Back home, the afternoon ripened into gentle warmth. I set about preparing a quiche—something light and earthy to match the day’s quiet beauty. I began by gently sautéing wild mushrooms, their aroma deep and woodsy, like the forest floor after rain. Into the pan went the chopped wild garlic and sea beet, their greens wilting and melding into the mushrooms, creating a filling both vivid and fragrant.

I poured the mixture into a buttery shortcrust base, added a creamy custard of eggs and a touch of cream, seasoned simply with salt, pepper, and a hint of nutmeg. As the quiche baked, the scent filled the kitchen—rich, herbal, and inviting.

By late afternoon, the quiche had cooled slightly, the custard set to a tender wobble, the crust golden and crisp. The first bite was everything I’d hoped for—earthy, garlicky, with a subtle sweetness from the sea beet and the umami depth of the mushrooms. Every mouthful tasted of the morning’s walk, the hush of woodland paths, the hush of tide and wind.

It was a perfect meal for the season—humble, nourishing, and rooted in the beauty of the land. A celebration of spring, shared with the light and birdsong of a fading, beautiful day.

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Foraged Sea Beet, Wild Garlic and Mushroom Quiche
Author: 
Recipe type: British Foraged Vegetarian
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • For the pastry:
  • * 250 g spelt flour or regular flour
  • * 1 teaspoon sea salt
  • * 1 teaspoon fresh thyme leaves, roughly chopped
  • * 125 g unsalted butter, cold from the fridge, cubed (plus more to grease the quiche form)
  • * 4-5 tablespoons ice-cold water
  • * 1 egg, lightly beaten (for coating the pastry crust)
  • For the filling:
  • * 1 tablespoon olive oil
  • * 2 shallots, finely diced
  • * 75 g cremini mushrooms thinly sliced
  • * 75 g oyster mushrooms, torn into bite sized pieces
  • * Bunch of sea beet (about 50 g)
  • * leaves from two sprigs of thyme
  • * 4 medium eggs
  • * 350 ml milk (whole or unsweetened plant-based such as soy – your choice)
  • * Sea salt and freshly ground pepper, to taste
  • * 150 g Gruyère cheese, grated, plus extra for topping
  • * 1 bunch wild garlic, trimmed and chopped (about 50 g)
Instructions
  1. For the quiche base:
  2. 1. To prepare the dough using a food processor pulse together the flour, salt and thyme until combined. Then add the butter and pulse until you have a rough breadcrumb consistency. Finally, add the water, a little at a time, pulsing, until the mixture forms a dough.
To prepare the dough by hand: in a large mixing bowl, combine the flour salt and thyme. Add the butter and using your fingers, rub into the flour mixture until you have a rough breadcrumb consistency. Add a little water and mix together until mixture forms a dough.
  3. Shape the dough into a disc and wrap in plastic wrap; refrigerate for at least 30 minutes (until firm).
  4. Meanwhile, grease a 24 cm tart pan with removable bottom.
  5. Once the pastry is chilled, roll it out on a floured surface into a large disc (3 mm) that is just wider than the tart pan. Lay the dough over the tart pan and push the pastry into the edges of the pan with your fingers, then transfer it back to the fridge to cool for another 10 minutes.
  6. Meanwhile, heat the oven to 410°F / 210°C (fan-assisted 190°C).
  7. Prick the base of the pastry with a fork, line with baking paper, and fill with pastry weights or dried beans/rice. Bake for 15 minutes, then remove from the oven, and lift out the beans and baking paper.
  8. Brush the pastry with a little beaten egg and return to the oven for 10-15 minutes. Set aside to cool. Note: If the edges of the pastry are overlapping the pan, you can trim them with a sharp knife before you add the filling.
  9. For the quiche filling:
  10. Meanwhile, make the filling. In a large skillet, heat 1 tablespoon olive oil over medium heat, add the shallots and cook for 2-3 minutes, stirring occasionally. Add the mushrooms, increase heat slightly and cook for 7-8 minutes, until softened and lightly browned. Transfer to a plate and set aside to cool.
  11. Break the eggs into a large bowl and beat well. Pour in the milk, add the grated cheese, a good pinch of salt and pepper, and mix to combine.
  12. Once the mushrooms are cool, fold them into the egg mixture, add the wild garlic and sea beet and mix well.
  13. Place the tart pan on a rimmed baking sheet (to catch any run-off or leaks). Pour the filling into the pastry case and spread into an even layer. Finally, top with a generous layer of grated cheese.
  14. Transfer the tart to the already preheated oven and bake for 30-35 minutes, until golden and just set. Remove to a rack and let stand for 10 minutes; remove the sides and the pan, slice and serve. Enjoy served warm or at room temperature.

 

Fresh Springtime Wild Sorrel Soup

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Wild sorrel, with its arrow-shaped leaves and vibrant green hue, is a forager’s treasure that brings a zesty brightness to any dish. Its flavour is immediately striking—tangy, lemony, and refreshingly tart, like a burst of citrus on the tongue. There’s a crisp, green edge to it, reminiscent of young spinach but laced with a sharper, more vivacious acidity that wakes up the palate. This natural sourness comes from oxalic acid, which gives sorrel its signature bite, not unlike the zest of rhubarb or the tang of green apples.

When cooked into soup, sorrel transforms. The raw leaf’s brightness mellows into a silken, earthy depth, but the lemony undertone remains, lending the dish a gentle sharpness that cuts through creamy bases beautifully. It adds complexity without heaviness—a vibrant note that dances across the taste buds. Imagine the grassy warmth of spring, kissed by a hint of citrus rain. The soup gains an almost velvet-like texture when pureed, while the sorrel’s acidity balances rich ingredients like potatoes, leeks, or a splash of cream.

In this way, sorrel acts both as a bold flavour and a subtle enhancer. It awakens the senses, conjuring images of dew-covered meadows and forest clearings. There’s something wild and ancient in its taste—primal, clean, and invigorating. It’s a reminder that food from the earth can be both nourishing and thrilling, with a taste that sings of nature’s own pantry. Wild sorrel soup, therefore, is more than a dish; it’s a sip of spring’s essence, wrapped in the comforting warmth of a rustic meal. 

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Fresh Springtime Wild Sorrel Soup
Author: 
Recipe type: Foraged
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • Soup Base
  • 1 small onion or leek (white part), chopped (1/2 cup)
  • 1 Tbs. butter or olive oil
1 small clove garlic, minced
  • 1 medium baking potato or ½ lb. (8 oz.) Yukon gold potatoes, peeled and diced
  • 
3 cups water or broth
  • Sorrel Paste
  • 
4 cups sorrel leaves (3 oz./90 g.), stems trimmed
  • 2 Tbs. (1 oz./30 g.) softened butter or olive oil
Instructions
  1. Sauce the onion or leek in butter or olive oil in a medium saucepan 3 to 4 minutes, or until softened.
  2. Stir in the garlic, then add the potato and water.
  3. Season with salt and pepper.
  4. Cover, and simmer 20 to 25 minutes, or until the potato pieces are very soft.
Meanwhile make the Sorrel Paste.
  5. Pulse the sorrel leaves in a food processor until finely chopped.
  6. Add the butter or olive oil, and process until a smooth paste forms.
Puree the soup with an immersion blender until smooth, then stir in the sorrel paste.
  7. Adjust seasonings, and serve hot or cold.
  8. Alternately, add the soup directly to the sorrel paste in the food processor, and blend everything until smooth.
  9. Adjust seasonings, and reheat, if necessary.

 

Foraged Palestinian Sautéed Common Mallow

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Along the winding edge of a quiet woodland path, I found myself drawn to the soft, sprawling presence of common mallow. It grew in loose, cheerful patches, its round, gently crinkled leaves lifting toward the light like open palms. The green was vivid yet somehow muted under the shifting shadows of the trees, giving the plants an earthy, lived-in beauty that only wild things seem to carry.

The mallow leaves were tender to the touch, with a slight fuzz that clung warmly to my fingers as I plucked a handful. They had an almost unassuming, homey look about them, their small, pale lilac flowers tucked shyly between the foliage. Holding a leaf to my mouth, I tasted it — mild, almost blank, offering little more than a faint, green freshness. It’s not the kind of plant that demands attention with bold or bitter notes. Instead, it waits quietly, a canvas for whatever flavours you choose to lay upon it.

Later, in the kitchen, I tossed the mallow into a heavy pan along with garlic, lemon, and a fistful of wild herbs. As the leaves wilted in the gentle heat, they softened into a silky, lush texture, drinking in the rich scents around them. They became a vessel for the meal’s essence, each bite carrying the sharpness of garlic, the brightness of citrus, the deep, resinous snap of rosemary. It was as though the mallow had surrendered itself completely to the surrounding flavours, giving them a new, tender place to bloom.

There’s a kind of magic in these humble greens — not in their taste, but in their willing transformation. Along the path, they stood as quiet witnesses to the passage of the seasons, thriving without fuss in the margins where the wild world meets the wandering human heart. And in the pan, they became something greater than themselves, a bridge between the forest’s edge and the comforts of a warm, fragrant meal. As I ate, I thought of the path, the whisper of wind in the leaves, and the quiet gift the mallow had offered — a soft, green memory stitched into every mouthful.

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Foraged Palastinian Sautéed Common Mallow
Author: 
Recipe type: Vegan/vegetarian
Cuisine: British Foraged
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • ½ Tb Olive oil
  • 2 cups Common mallow , roughly chopped
  • Pinch of Salt and black pepper
  • 1 Small onion, thinly sliced
  • 4 Garlic cloves crushed
  • 1 Lemon
Instructions
  1. Heat a skillet on a medium heat, add olive oil.
  2. Add the onion& garlic and sauté for 2-3 minutes.
  3. Add the common mallow leaves, toss the leaves, add salt and pepper
  4. Add a squeeze of lemon , and serve immediately. Refrigerate any leftovers for couple of days only.

 

A Delicious Vegan Friendly Pasta Dish, Using Fresh New Season English Asparagus & Mushrooms

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A celebration of spring’s finest produce, this vibrant vegan dish pairs tender new-season English asparagus with earthy mushrooms and perfectly cooked vegan pasta for a simple yet stunning meal. It’s the kind of dinner that feels indulgent but is packed with goodness — light, fresh, and deeply satisfying.

The asparagus, with its delicate crunch and grassy sweetness, is the star here. Harvested at its peak, it brings a bright, green freshness that sings of springtime. Quickly blanched or sautéed, it retains its vivid colour and just the right amount of bite. Complementing it are caramelised button mushrooms, pan-seared until golden and rich with umami, adding depth and warmth to the dish.

The pasta — your choice of wholewheat, lentil, or classic durum wheat — forms a soft, comforting base, catching every drop of the garlic aroma. A pinch of chilli flakes adds a gentle kick.

This dish is as budget-friendly as it is beautiful. Ready in under 25 minutes, it requires just a handful of ingredients and no fancy equipment — ideal for a midweek dinner or a casual weekend lunch. It’s healthy without trying too hard, rich in fibre, vitamins, and plant-based protein, yet feels like a little treat.

A scattering of toasted pine nuts or crushed walnuts adds texture, while a dusting of nutritional yeast or vegan parmesan provides a final savoury flourish. Served warm or at room temperature, perhaps with a glass of chilled white wine or sparkling water with mint, it’s a dish that captures the essence of the season — fresh, green, and full of life.

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A Delicious Vegan Friendly Pasta Dish, Using Fresh New Season English Asparagus & Mushrooms
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 8 ounces pasta rotini preferred
  • 1 bunch English asparagus
  • 8 ounces button mushrooms or field mushrooms sliced
  • 1 teaspoon vegetable stock
  • 

2 teaspoons dried basil
  • 1 teaspoon nutritional yeast
  • 4 garlic cloves, crushed
  • 1 pinch red pepper flake
  • ½ cup soya milk or other unsweetened plant milk
  • 

2 teaspoons cornstarch (or potato starch or arrowroot)
Instructions
  1. Boil the pasta in plenty of salted water according to package instructions. Just before it's done, scoop out and reserve 1½ cup of the pasta water. Drain pasta and return to pan.
  2. While the pasta is cooking, prepare the asparagus by snapping off the ends: Hold the bottom of the spear in one hand and grasp it with the other hand about 2 inches away. Bend the spear and allow it to break. Discard the ends, and then cut the asparagus into pieces about 1½-inch long.
  3. Heat a large covered skillet or Dutch oven over medium heat. Add the asparagus and cook for a minute or two.
  4. Add ¼ cup water and quickly cover. Allow the asparagus to steam for 2 minutes. Uncover and add the mushrooms. Add a splash of water if it seems dry and cover. Cook for about 2 minutes or until mushrooms exude their juices. (If it seems too dry, add a splash of water.) Uncover,
  5. add the garlic, and cook for a minute or two.
  6. Add the vegetables to the pasta and combine well. Keep warm on the lowest heat setting.
  7. Put 1 cup of the pasta water into a small saucepan. Place it over medium high heat and add the stock, basil, nutritional yeast, crushed garlic, and red pepper. As it comes to a boil, whisk together the plant milk and starch in a small bowl and add it to the saucepan. Cook, stirring, until it boils and thickens slightly. Pour it over the pasta and vegetables, and stir to coat. If it seems dry, add a little of the remaining pasta water.
  8. Check the seasonings and add salt and black pepper to taste.

 

Delicious Warm, Foraged, Wild Garlic Bread

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Nestled in the heart of spring, this wild garlic bread is a celebration of the season’s most vibrant offering. Hand-foraged from lush, shaded woodlands, the wild garlic infuses the loaf with its unmistakable aroma — fresh, earthy, and gently pungent — a natural perfume that fills the kitchen as it bakes. The leaves, chopped finely and folded generously into a soft, enriched dough, create vivid green marbling throughout each slice, offering both beauty and bold flavor.

Golden and crisp on the outside, the crust cracks gently under the pressure of your fingers, giving way to a pillowy interior, tender and steaming when torn apart. The scent intensifies as the loaf is broken open, releasing warm notes of garlic, yeast, and a whisper of butter. It’s the kind of bread that begs to be shared — laid in the center of the table, still warm, with pieces pulled off and passed around, fingers brushing, laughter mingling with the sound of crust tearing.

Each bite is a textural delight — the contrast of crunchy crust and airy crumb, punctuated by the mellow, green sharpness of wild garlic. There’s a rustic charm to it, a reminder of barefoot walks through damp meadows and baskets filled with wild greens. Delicious on its own or dipped into olive oil, slathered with salted butter, or paired with soft cheeses, it transforms the simplest meal into something memorable.

This bread isn’t just baked — it’s gathered, kneaded, and loved into life. It’s wild and soulful, a reminder of the bounty just beyond our doors, and of the quiet magic found in the act of sharing food made with our hands and the gifts of nature.

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Delicious Warm, Foraged, Wild Garlic Bread
Author: 
Recipe type: Foraged
Cuisine: British Woodland Food
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • DOUGH
  • * 750 g wheat flour
  • * 400 ml water, lukewarm
  • * 1 tsp sugar
  • * 42 g fresh yeast, corresponds to 1 cube
  • * 2 tsp salt
  • * 5 tbsp olive oil
  • WILD GARLIC BUTTER
  • * 200 g vegan butter, soft
  • * 40 g wild garlic
  • * ¼ tsp salt
Instructions
  1. * For the dough, first mix the lukewarm water (only around 35-40 degrees Celsius) and the sugar. Crumble in the yeast and dissolve by stirring. Let stand in a warm place for about 5-10 minutes to activate the yeast.
  2. * Put the flour and salt in a bowl. Add the yeast mixture and olive oil and knead everything into a smooth dough for a few minutes. Shape the finished dough into a large ball. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for at least 1 hour. Now also prepare the wild garlic butter or put it out of the refrigerator so that it can become soft.
  3. * Roll out the dough into a long rectangle on a floured work surface and brush with ¾ of the soft wild garlic butter. Halve the rectangle from the short side. Then cut from the long side into strips approx. 5-6 cm thick and roll them up. Don't worry, you don't have to work exact here. Place the dough rolls close together in a greased springform pan (we use one with a diameter of 21 cm). Below you can find pictures of these steps.
  4. * Preheat the oven to 180 degrees Celsius. Since springform pans are usually not completely tight, place a pan underneath in the oven to catch any melting fat. Bake the wild garlic bread for about 40-45 minutes until the crust is lightly brown and crispy. Brush the bread with the rest of the wild garlic butter and bake for another 5 minutes.
  5. * Take out of the oven and let cool down before cutting.
  6. WILD GARLIC BUTTER
  7. * Wash wild garlic and spin dry. Roughly cut into small pieces with a knife.
  8. * Mix the wild garlic, salt and the softened butter (in small pieces) either in a tall, narrow container with a hand blender or in a food processor. Like this it can be used for the recipe.
  9. * If you make more butter and want to keep it: put the vegan wild garlic butter in a clean container or form a roll in cling film. The wild garlic butter can be kept in the fridge for at least 1-2 weeks. But it can also be frozen wonderfully.

 

A Chinese Inspired Main course of Tender-stem Broccoli with Garlic and Chilli

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A vibrant celebration of spring’s arrival, this Chinese-inspired tender stem broccoli dish is a symphony of colour, texture, and bold, aromatic flavours. The young, delicate florets of tender stem broccoli—bright green and crisply sweet—are the star, embodying the freshness of the new season. Blanched just briefly to preserve their vibrant hue and satisfying crunch, they form a light yet hearty base for this vegetarian main course.

In a hot wok, slivers of fiery red chilli and fragrant ginger are swiftly stir-fried in a whisper of sesame oil. The aroma is immediate and heady, dancing in the air with notes of spice and warmth. The ginger adds a mellow heat, slightly sweet and earthy, while the chilli gives a bold, invigorating kick—perfectly balanced to awaken the palate without overwhelming it. Into this sizzling medley goes the broccoli, soaking up the seasoned oil, transforming as it tosses and glistens under the flame.

A splash of soy sauce adds a depth of umami and a hint of saltiness, while a drizzle of rice vinegar brings brightness that elevates the whole dish. Toasted sesame seeds are scattered over just before serving, adding a nutty crunch and a final layer of texture.

Served steaming hot with a side of jasmine rice or nestled over soft noodles, this dish is at once comforting and invigorating. It is a plateful of spring’s best offerings—fresh, light, and nourishing, yet brimming with personality. The contrast of tender greens and zesty aromatics makes it more than just a vegetarian option; it becomes a seasonal centrepiece. A dish that’s simple in preparation but rich in sensory delight—spring on a plate.

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A Chinese Inspired Main course of Tender-stem Broccoli with Garlic and Chilli
Author: 
Recipe type: Vegetarian/Vegan
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
A fresh springtime dish of fresh tender stem broccoli served with garlic and chilli
Ingredients
  • * 400g long-stem broccoli stalks and florets separated
  • * 3 garlic cloves thinly sliced
  • * 4 tbsp olive oil
  • * 1 red chilli deseeded and sliced
Instructions
  1. Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
  2. Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.