Summer vegetable ragout
This rustic French-style side dish makes the most of seasonal veg
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Vegetarian, Vegan, Gluten-free
- Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
- Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
CRISPY SKEWERED POTATOES
Parboil 1.5kg small waxy potatoes in their skins for 10 mins. Drain, then mix with 4 crushed garlic cloves, 6 tbsp olive oil and some seasoning. Thread onto skewers (3-4 potatoes on each). Can be made a day ahead and chilled. Barbecue for 6-8 mins, turning regularly, until the potatoes are tender, browned and crisp.
PER SERVING
220 kcalories, protein 6g, carbohydrate 16g, fat 14 g, saturated fat 2g, fibre 7g, sugar 10g, salt 0.59 g
Recipe from Good Food magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11235/
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Ingredients
- 10 ripe tomatoes
- 8 tbsp olive oil
- 4 garlic cloves , crushed
- 4 carrots , cut into batons
- 6 thyme sprigs
- 4 bay leaves
- 300ml white wine
- 1kg frozen petits pois
- 3 bunches spring onions , sliced
- 2 x 280g jars artichoke hearts , drained
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Rosemary & anchovy lamb steaks
Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste
4
ratings
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Vegetarian, Vegan, Gluten-free
Ingredients
- 10 ripe tomatoes
- 8 tbsp olive oil
- 4 garlic cloves , crushed
- 4 carrots , cut into batons
- 6 thyme sprigs
- 4 bay leaves
- 300ml white wine
- 1kg frozen petits pois
- 3 bunches spring onions , sliced
- 2 x 280g jars artichoke hearts , drained
PER SERVING
220 kcalories, protein 6g, carbohydrate 16g, fat 14 g, saturated fat 2g, fibre 7g, sugar 10g, salt 0.59 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
