Winter root & brussels tops stir-fry with sesame

winter root & brussels tops stir-fry

Brussels tops are a wonderful, seasonal, but highly underrated vegetable. It’s basically a big bunch of leaves from the top of a brussels sprout stem. We got a bag in our organic box – complete with teeny tiny sprouts attached to the bottom. Also in the box were some carrots and …

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Parsnip soup with pears, ginger and coconut

Parsnip soup with pears, coconut & ginger

I can’t lie, this parsnip soup was basically a way to use up some rapidly ripening pears. I really love pears, when they’re just at the point of ripeness – soft, fragrant and juicy. Perfect. DH always claimed not to like pears, and this I suspect was largely because he …

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Crunchy autumn slaw with ginger-honey-yogurt dressing – Rosh Hashanah salad

Autumn vegetable slaw

There are many symbolic foods which are traditionally eaten on Rosh Hashanah – the Jewish New Year. The most well known are apples and honey, which are consumed for a ‘sweet new year’. Another commonly eaten food is carrots, which are often made into tsimmes – a sweet, slow-cooked carrot …

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Sweet potato, chickpea & spinach curry

Sweet potato, chickpea & spinach curry

We do enjoy curries in this house, but typically I cop out and buy ready-made spice mixes or spice pastes as a base for the curry sauce. Partly it’s because they give a reliable result, and on any standard weeknight we don’t want the possibility of having our socks blown …

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Asian-inspired aubergines

Asian-inspired baked aubergine with almond noodles

I usually end up doing vaguely Mediterranean things with aubergines, but just fancied a change this time. I had intended to stir fry the aubergine with some smoked tofu and the asian-inspired sauce, but Kipper started telling me how much she “LOVES baked aubergines”. So I ditched the tofu and did …

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