Recipes for the end of summer and the first week of April

Recipes for the end of summer and the first week of April

By Rose Newburn

Recipes for the end of summer and the first week of April

Buckwheat with pumpkin and dried apricot - Vegan, DF and GF

This aromatic and tasty thing will only take half an hour or less - start by roasting the pumpkin and while thats doing, all the other things fold into that amount of time! Cooking the buckwheat, plumping up the dried apricots, saute-ing some onion, chopping some flatleaf parsley and grating some lemon zest. Then you just pull it all together. Simple and delicious!

Jacket-baked kumara stuffed with stuff - vegan, DF and GF

The various stuffs involved in the stuffing are entirely customisable: fresh corn, capsicum, spring onion, chilli, flatleaf, avocado, lemon, cottage cheese... you can mix and match to your preference!

 

Red lentil dhal with spiced onion - Vegan, DF and GF

The spiced onions really lift this dhal to something special! The whole dish is still quite quick - about half an hour, and of course dhal is even better the next day. Have this as one of a few different curries on the table with rice and flatbread for an Indian feast...

Eggplant, paneer and cashew curry - Vegetarian and GF

There is a lot of assorted dairy in this sumptuous curry i'm sorry! No avoiding it really... Also loads of aromatics - garlic, ginger, coriander and a well-rounded mix of warm spices ; all wrapped around cubed eggplant, paneer and cashews. Yum and yum

Yellow fish chowder - DF and GF

This one has many of the comforting elements we know and love in fish chowder - potato and pumpkin for a smooth and creamy base, creamed corn, stock, fingers of super fresh white fish... and then it goes off-piste with ginger, chilli, fish sauce and coriander leaf... It's the best of both worlds really!

Lamb and prune tagine - DF and GF

I decided to team this up with red rice, so there's not a lot of colour contrast! The sprinkle of shredded mint is not merely cosmetic - it definitely gives the whole tagine a fresh flavour lift. This is a slow cook, could be done in the slow cooker. The flavours are warm and round and the meat is meltingly tender after that long slow cook. Is a good time.

 

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