Pesto is often considered an Italian staple, but you can celebrate British produce with a wild garlic pesto made with kale and hazelnuts.
If you’re looking for the right side dish for a holiday party, or are trying to get some picky eaters into Brussels sprouts, this is the recipe for you!
If I had to write up a list of adjectives to describe this dish, I would go with: smoky, gooey, cheesy, crunchy, savory and addictive. How would you describe it?
Pesto is such a versatile and easy sauce to whip up, and is a great way to use seasonal ingredients to get the most flavor you can from them. I made this from wild garlic leaves, which is an ingredient with a short season. This is an easy way to preserve it.
If your favorite springtime vegetable is asparagus, like me, then you’ll love this fresh and simple pasta dish.
Pasta works surprisingly well as a side with the right kind of fish. Dover sole is one of those fish.
Lasagne may not seem like the best way to show off summer produce, but going light on the cheese means you can taste everything and not feel like a dead weight once it’s all gone.
On hot days, I love the challenge of coming up with the quickest, simplest meals that still taste great and don’t leave you hungry 20 minutes later.
Spring is the best time to appreciate the finest vegetables, and this pasta dish lets them strut their stuff. Veggies, paired with a vegan alternative to a buttery sauce, make a light, easy pasta dish with lots of flexibility.
A quick, rich and creamy lasagne-style pasta bowl is a breeze to whip up on weeknights, and delicious the next day, too.