Recipes for the first week of March

Recipes for the first week of March

By Rose Newburn

Recipes for the first week of March

This Summer pilau is deliciously fragrant - there's a stick of cinnamon and some fresh curry leaves in there from the start to make things subtle. The ingredients are layered up - onion and garlic, cherry tomatoes, basmati rice and then coconut milk and water. Lid and leave it alone! The rice cooks and steams itself, the coconut milk splits and becomes a silky coating on everything else in the pan. would recommend removing the cinnamon stick before eating (I forgot and regretted it...) Summer pilau is vegan, DF and GF

I really like the simplicity of this, the contrast of colour and the textures as well...  the green risotto has pureed silverbeet or spinach, the carrot puree has secret apple content... Is a very good time. The Green Risotto with Carrot Puree is also quick, Vegan, DF and GF

This is a deeply satisfying midweek dinner - it will only take you half to three quarters of an hour to pull this together - spiced cubes of eggplant, chickpeas, tomato, fresh chilli for as much heat as you want, some fresh herbs... enjoy this with some warm flatbreads! The eggplant and chickpea stew is vegan, DF and GF

I really like these! Courgette tortilla fold rather than wrap, and you can stuff them with some light fresh salady things for a great dinner. They have egg and cheese unfortunately, so Vegetarian, Dairy free if you sub out the cheese for a dairy-free option, and Gluten free also. Let me know if you need the non-dairy cheese.

The creamy mash topping on this smoked salmon fish pie is achieved with no dairy! I went to get smoked fish for comfort food fish pie and ended up with smoked salmon... the rest is history: a very speedy (half an hour tops) and delicious fish pie with a touch of elegance (salmon) and all the colours (broccoli, pumpkin, creamed corn, potato). Is a very good time, also DF and GF

This photo is not the most evocative, but the Rollups with ragu are a load of fun. You peel strips of courgette, roll them up and stand them upright in a bed of pork mince and tomato ragu. Then you fill the tubes of courgette with more ragu and add a sprinkle of cheese, then bake. Is lighter than a pasta version and a lot more fun. The rollups with Ragu are gluten free. There's cottage cheese and grated cheese in the topping but we could sub goats cheese and a non dairy cheddar?  Again, let me know if you'd like the subs.


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