Sunday, July 26, 2015

Savoury rice cake with spinach and cheese

This savoury rice cake is a kind of cross between a risotto and a frittata. It is almost infinitely adaptable - you can use whatever vegetables take your fancy (as long as they're cut small), or ring the changes by using a different cheese. The rice does need to be a starchy, short-grain variety though (such as a risotto rice or paella rice, or even pudding rice), to help it stick together.

It is good hot or cold, and is perfect for a picnic. Or make it to eat hot for dinner and have the leftovers for lunch the next day.

Monday, July 20, 2015

Five-minute salad with white beans and blackened peppers

This is a salad you can make in five minutes but it can be a meal in itself, especially with some slices of a crusty loaf alongside. And from just four ingredients.

Red peppers and white beans are a perfect pairing, the earthy beans setting off the sweetness of the peppers. I grill the peppers to soften them and add some smoky notes.

Tuesday, July 7, 2015

Asparagus and pea risotto

Here's the most luxurious, delicious early summer risotto you can imagine. I'm posting this now in the hope that you might still be able to find some British asparagus. If not, you could use imported, or save it till next year. Or it will still be delicious with peas and no asparagus, just not quite as luxurious.