Apricot, Carrot and Polenta Cake
This is one of my favourite cakes. The polenta keeps It moist and gives it an unusual texture, while the flavour is quite delightful. Sweet potatoes can be used Instead of the carrots, if preferred, a
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Chilli Bean Pâté
For speed and convenience, I frequently use canned red kidney beans to make this pâté. I find pâtés useful for between-meal snacks and suppers, as well as first courses.
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Parsnip, Leek and Carrot Terrine
Other vegetables can be used in this recipe, for example celeriac instead of the parsnips or carrots, and broccoli or spinach instead of the leeks.
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Roasted Vegetables with Pasta and Almond Pesto Dressing
This recipe is made even more delicious with 1 tablespoon of balsamic vinegar added to the olive oil when coating the vegetables and another added to the pesto dressing. Try this if balsamic vinegar i
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