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Pumpkin baked with butter beans, stock and thyme, Onions, butterbeans, Savoy cabbage and mui-cuit tomatoes, Chickpea, spinach and herb cakes with chillies and lime, A spiced main course soup-stew of pumpkin, noodles, lentils & sour cream, Orzo, Guanciale or pancetta, kale and parmesan, Pasta with roast chicken, cream and pine kernels, Hummus, with baked pumpkin, pink peppercorns and thyme, A stuffing (or vegetable loaf) of chickpeas and spices, A quick supper of chickpeas with garlic, ginger and tomato.

Plucking a bag of mozzarella di bufala from its watery bucket feels like second-nature. Process briefly to give a rough-textured crumb mixture.

Grate the radishes and mix with the cucumber. When fully tender, process to a purée in a blender. Pull the parsley leaves from the stalks and add to the olive oil with some salt and pepper.

window.location=permalink+"?pintix=1"; A reminder of the sound of sugar-coated balls clattering into a scale pan and the rustle as they are tipped into a pink-and-white striped paper bag. Emerald watercress perhaps or calming cucumber freckled with fresh mint. Roast Chicken, garlic, pasta, cream.

Add rosemary to the crumbs or chopped dill (in the case of kohlrabi). Mar 27, 2014 - Try Nigel Slater's chicken with fennel and leek recipe plus other easy dinner recipes from RedOnline.co.uk It was too waxy, too sour and just not right for the symphony of flavors going on beside it. I like these both as a principal dish or an accompaniment, but they are equally good simply spooned over thick toast.

Rinse and dry 6-8 large prawns, then add them to the fennel. It was sweet, salty, grassy and herbal, it was chewy and crispy and soft and even a little prickly, when a parsley leaf got in the way. It sounded irresistible. Cut the cucumber in half lengthways, scrape out the seeds with a teaspoon then grate the flesh coarsely.

Pull the parsley leaves from the stalks and add to the olive oil with some salt and pepper. Sweet onions, brown lentils, cheese sauce.

A frugal, warming casserole of butter beans, mushrooms and tomato. Roughly chop a handful of dill. Rather like a quick cassoulet. However good those aniseed balls were, the ice cream is better because of its subtlety and the fact that the more strident anise notes are subdued by cream, sugar and a spritz of lemon zest. Slicing the bulb too thickly produces an unpleasantly strong note that can dominate any other ingredient. They are done once their shells have turned pink. They require only a minute’s cooking, so best to add them after the cream.

Discard the contents of the sieve, it has done its work, then wash the saucepan and set aside. The broiled fennel went into the bowl, the heat releasing the aromatics in an invisible puff. Melt the butter in a deep pan, add the water, lemon juice and fennel and cover with a piece of greaseproof paper or baking parchment. A warming dinner for an autumn or winter night.

Pour the olive oil into a bowl and add the olives. url = url.replace( /#/, "" ); I'm sort of relieved that the salad broke the cheese spell. A little goes a long way. Our cheese shop in Forest Hills has that similar chill and that old, familiar funk. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well.

1. Nigel Slater, Fennel and feta linguine. Pour the mixture into a clean bowl, leave to cool, then chill before pouring into an ice-cream maker and churning until almost firm.

Trickle a little olive oil over the crumbs.

When I can get my hands on a perfect bulb of fennel, its flesh smooth, white and unblemished, I like to shred it finely into slices so thin that they are almost transparent and toss them with olive oil and the juice of a lemon and its own finely chopped fronds. Divide the salad among four plates. Photographs copyright Jonathan Lovekin 2020. Stir in the pickle juice or vinegar, the fennel purée, then shred the mint leaves and stir them in together with the yogurt.

You can make this subtle, creamy ice without an ice-cream machine.

A cottage pie made with lentils and spinach instead of the more traditional meat.

} else { Add the fennel and the juice from half a lemon. Recipe by: Nigel Slater TV Program: Nigel Slater's Dish of the day. Roasted pumpkin, chickpeas, beetroot and smoked garlic with a peanut sauce. The salad? A splash of pickle juice from a jar of gherkins, capers, or a spoonful of white wine vinegar will make the soup sing. Broth with leftover Sunday roast, pearl barley and greens. Grill or broil the fennel, letting it color first on one side, then the other. Cover with a lid and cook for about 20 minutes over a low to moderate heat, so the fennel steams rather than fries, cooking without colour. Peel and very finely slice 2 cloves of garlic, then add them to the fennel after 15 minutes. Creamy dill hummus with crisp fried crumbed courgettes. | One Veg, Two Veg ». Please enable JavaScript if you would like to comment on this blog. A thick, warming casserole of aubergine and beans.

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