Slow-cooked Courgettes, Parmesan & Spelt
Dill pickles are what many of use will know of as gherkins, those crunchy sliced rounds so good in sandwiches..! Unlike those you can buy in shops, which are preserved in super astringent vinegar (and often much sugar), these have a naturally complex tang. This intriguing and palatable tang is the lactic acid bacteria that builds up during the process of fermentation.
Carrots, Curd & Kefir with Carrot Top Green Sauce
This recipe is unapologetically simple, yet rich, sweet, and deeply flavoursome. It’s perfect at this time of year when glorious courgettes are in abundance (at my local farmer’s market they are currently ten for a pound!).
I adore the savoury tang of kefir and thought that this would contrast very well with the inherent sweetness of organic carrots, caramelized in a little local honey. The carrot top green sauce brightens the dish, and the miso pumpkin seeds add additional texture as well as an umami quality.
Miso Marinated Mushroom with Sweet Chilli Pickled Carrots & Spelt
Now I agree a fresh tomato salsa is absolutely delicious! Summer perfection! So why bother to ferment one..? I’ve made this ferment twice. The first occasion was late last summer, when buckets of firm green tomatoes at the market were being sold for next-to-nothing as it was too late in the season from them to ripen fully.
Watercress & Wasabi Soup with Coriander & Mint Pesto
The marinated mushrooms have a deep umami quality, and there a wonderful balance of sweet and sour too. If you fancy adding some extra substance to this dish, as it is on the lighter side, marinade some crumbled tempeh, or a halved hard-boiled egg, along with the mushrooms.
Vanilla Toasted Buckwheat & Seeds
I love thickening green soups, where appropriate, with avocado rather than potato. Avocados impart a wonderful velvety texture and beautiful body to soup, thanks to the satiating good fats they contain.
Easy Rhubarb Compote
I love this little recipe. It’s so unbelievably simple and yet the result is such a joy. I always have a kilner jar of these to hand, ready to add a little crunch to any breakfast bowl, healthier pudding, or just to enjoy as a little sweet hit on their own.
Courgette Breakfast Bowl
Seeing maincrop rhubarb at the farmer’s market for the first time each year is a very exciting moment! It arrives late in spring, and lasts until mid-summer. It’s flavour is more intense than that of forced rhubarb, which I love, and it’s more robust all round; I like the fact that it’s the less pretty one too.
Here’s a tasty way to enjoy the Rosemary, Walnut & Spelt Granola, and something a little bit different in the mornings. For those who have more of a savoury tooth rather than a sweet one, try this breakfast bowl in lieu of a sweetened granola with fruit.
Spicy Fermented Beetroot
Dukka is miraculous. There’s nothing it doesn’t take to the next level of deliciousness… I love it on eggs cooked any way, and on simple sautéed greens with a squeeze of lemon and a drizzle of olive oil. I find it so versatile, don’t be too selective as to what you sprinkle this on…
Beetroot Kvass Hummus
Fermented beetroot is great – it’s delicious, nutritionally brilliant, and super convenient - the concept of Food with Time recipes in a nutshell! You have the crunch and sweetness of raw beetroot and yet it’s much easier to digest… you have the tang of pickled beetroot although it’s much less astringent and alive with probiotic goodness…
Two Favourite Dressings
I love using the beetroot ferment liquor, or Kvass, here, yes for the probiotic goodness it contains, but crucially for the complexity of flavour it adds to the hummus. It has a wonderful savoury tang, not as astringent as a pickling liquor, but certainly with bite, so while the hummus is sweet, earthy and familiar, its flavour is also very unique and intriguing.
Pea & Mint Hummus
These two dressing are so simple they almost don’t warrant a recipe; having said that they are absolutely delicious and I'm pleased I jotted the ingredients down as I went. They're perfect for dousing and dolloping on top of any roasted summer vegetables, or salad.
Buckwheat, Asparagus & Pea Salad, with Mint, Almonds and Feta
The perfect companion to this Buckwheat, Asparagus & Mint Salad.
This recipe serves 4 people if part of a lunch spread, or 8 or so, if being served with nibbles.
This salad is an early summer gem! The nutty, wholesome buckwheat ensures it’s substantial, yet the fresh mint keeps it vibrant and delicate. It’s brought to life by a zesty lemon vinaigrette, and is wonderful served with this pea & mint hummus.