Brunch, Vegetarian

Buttery garlic mushrooms on French toast

I love mushrooms on toast with buttery juices on a good toasted bread. Sometimes I add cream to the mushrooms and reduce slightly to give a rich sauce. Any mushrooms can be used and my preference is for sliced large portobello mushrooms.  For a change from the usual toast I take some sliced...

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Pasta, Vegetables, Vegetarian

Vegetable and Pancetta Orzo Risotto

I find orzo is a delicious alternative to traditional pasta or rice. It is very easy to cook with and any extra can be put into a pot, chilled and frozen. Adding some flavoured oil or pesto gives you a lovely snacking , hot or cold. For a vegetarian option, omit the pancetta and replace with...

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Vegetables, Vegetarian

Ratatouille-style stuffed red pepper

This recipe uses the concept of a ratatouille to make a filling for red peppers.  The lovely meltingly soft flavoursome filling gives a nice contrast to the slightly crispy red pepper. It’s a great recipe for adding your preference of flavour. I used the last couple of tablespoonfuls of...

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Gluten-Free, Snack, Vegetarian

Oven-baked Frittata

This can be made ahead and keeps well in the fridge covered for up to 2 days. It can also be a lovely canapé for having with drinks on a summer’s evening, by just cutting up into small bite-size squares and having on their own, or on a cocktail stick with olives.

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