Spinach is one of the most versatile vegetables and it takes centre stage in this recipe. No, 400 grams of spinach is not a typo; it wilts down to almost nothing, but leaves you with a dish full of greens. It’s often looked at as a side, but there’s no reason why it...
Chickpeas and spinach are two of the most universally liked ingredients. Paired together with chermoula, a marinade made from garlic, herbs and lemon, then finished with creamy yoghurt, this dish delivers. To ensure the yoghurt does not curdle, before stirring it in,...
Gnocchi has a tainted reputation due to the prepackaged varieties available in the supermarket. They are bland and very stodgy. Freshly made gnocchi should be light and fluffy like little pillows. If you’re not a fan of gnocchi and have never tried freshly made, give...
It’s snowing, so no chance of going to the shop to stock up on fresh greens. Times like these are why I always try to have spinach in the freezer. As a child we I love it when we had creamed spinach, this recipe is inspired by the traditional creamed spinach but...
Last Saturday after helping with a hen party at Harts Barn Cookery School I was in need of a quick, yet healthy balanced meal. In the winter, I can’t seem to get enough dark leafy greens. Kale, spinach, broccoli, Brussels sprouts, purple sprouting, you name, if...
