I am just back from a three week holiday in Sicily, where my vegetarian husband often had little choice other than pasta with tomatoes or this local favourite which originates from Catania. . This very good version of Pasta Alla Norma is from ” Simple” by Yotam Ottolenghi . The aubergines are cooked in the oven which I find far less time consuming than frying in batches.
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
A warming vegetarian supper inspired by Thai jungle curry from ” Dominique’s Kitchen” by Dominique Woolf. Serve with rice, and extra chillies if wished.
A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
I’ve got a couple of Fennel Gratin recipes on this site already but this creamy cheesy version from ” Together ” by Jamie Oliver is definitely my favourite to date. And personally I think 8 is a bit optimistic unless it is seved among several other side dishes. Two of us wolfed it down alongside sausages. There were no leftovers…
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
A favourite recipe from ” New Covent Garden Book of Soups ” with influences from Lesotho and Trinidad. They used to sell this soup in cartons but I havent seen it for many years and have to make my own at home.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
