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Vegetables & Sides

Sizzling Shredded Sprouts with Bacon & Walnuts

Perfect for converting sprout sceptics (I have proof!). Easy, quick, vibrant, nutty and delicious!...

Serves: 4 - 6

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Flower Sprouts (Kalettes) with Garlic, Chilli, Anchovy & Ginger

A cross between kale and sprouts these pretty little purple veined posies look a bit like mini curly cabbages. I love them for their sweet slightly nutty flavour. They are very nutritious into the bar...

Serves: 4 - 6 (as a side)

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Courgette Fritters

Inspired by a recent holiday in Greece, these Courgette Fritters are utterly delicious – a thin, light, crispy golden batter coating slightly crunchy courgettes and sprinkled with lots of sea sa...

Serves: Lots!

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Braised Artichoke Hearts with Garlic & Capers

I love artichokes for their sculptural appearance as much as for eating, and grow them in the borders as well as in the veg garden. Preparing the hearts is not difficult and although a little t...

Serves: 4

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Swiss Chard & Gruyere Gratin

This can be prepared entirely in advance and then cooked when required.A very good accompaniment to beef, game, chicken, ham, sausages and fish, this is also a delicious meal in itself - with some bre...

Serves: 4 - 6

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Spiced Roast Root Vegetables

Any root vegetables may be used and either more or less of the ones suggested. This can be made entirely in advance and reheated when required.  Delicious served as a vegetarian dish with some sw...

Serves: 6 - 8

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Baked Marrow

I was brought up on marrow – either stuffed, in white sauce, or baked as below. I still love it, and especially when cooked this way. My mother and grandmother used lashings of butter rather th...

Serves: 4 - 6

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Northumberland - Hetton House, Chatton (5)

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STOP PRESS! I'm so excited to be hosting a SUPPER CLUB at Divertimenti in Knightsbridge, London at 7.00pm on Wednesday 10th April.  The menu is designed to glide us gracefully into Spring, making the most of the delicious new seasonís produce. Please come and join me for what pro...

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