Spaghetti with beans and tomatoes This is originally a River Café recipe that I make all the time for supper when the beans and tomatoes are abundant and utterly delicious. Pick the beans snappy and small rather than la
Canterbury Apple Tart A totally delicious and warming recipe. We make lots of these when we’re quiet, to freeze and then gently heat to serve warm as a different option to cake in our café at our open
Dakos Salad I love the island of Crete, particularly the mountains and their valleys bang in the middle, and I love the nature and the food. I make the Greek-inspired salad at home when the tomatoes are a
Garden fritto misto, in tempura This is a fabulous and versatile summer garden harvest meal – the best baby vegetables, edible flowers, and herbs. Simply delicious Serves 10-12 750ml sunflower or groundnut
Roasted red peppers with macadamia and apple stuffing This is an ideal recipe if you happen to have vegetarians for Christmas lunch. I always cook the stuffing separately, rather than in the turkey. It gives a much more even, and therefore safer
Wilted kale, avocado and pomegranate salad I love this salad and, given the chance, would have it several times a week. When cooked, kale loses a proportion of its vitamin C and other antioxidants, so it’s best to eat it raw. For
Carrot and sprouted alfalfa/broccoli salad We make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. These can be found in good health-food
Greek Garden Pie This is a pie to make the most of gluts and excess veg — delicious warm and almost as good cold. The Greeks make it at the weekend and then eat it cold for breakfast or lunch for the res
All-day gazpacho This gazpacho has no onion or garlic because when it’s hot, or I’m on holiday where there are plentiful delicious tomatoes and peppers, I make this a huge amount – and often
Sweet potato, ginger and coconut gratin This is a massive family favourite. We might eat it as a main course one day with a green salad, and then often have the leftovers as a side veg the next day, delicious alongside chicken or fi
Mushrooms with polenta Anything with a strong flavour and a soft texture is good with polenta. I love polenta with braised chicory and it’s wonderful with mushrooms. You can use a real mix of mushrooms for thi
Cauliflower couscous This so-called ‘couscous’ made from nearly-raw cauliflower is an excellent side dish to have with any of the chillies or curries. It looks great with multi-coloured cauliflower, of
Asparagus, pea and Broad Bean Salad This is the perfect late spring, early summer salad, using all the best produce from the garden, good farmer’s market or greengrocer. For 4 as a main course or 6 as a starter
Chard gratin A fantastic meal-in-one recipe, which is delicious just as it is, served with a few potatoes. It’s also lovely with good olives cut in half and added to the chard. Or you can add mussels
Squash and Feta Filo Parcels One of our favourite things to serve for our Garden Open café lunches, filled with squash, courgettes, spinach, chard, grated beetroot, fennel, or a mixture of veg. You can make these i
spinach, sorrel and pine nuts tart There are plenty of summer tarts that are best eaten warm, but this one is also good cold. I love the combination of spinach and sorrel, but spinach also works well on its own.serves 6-8 300g s
