Roasted Pumpkin with Spicy Mustard Dressing
Here’s the BEST EVER way to roast pumpkin.
Hero Vege
Roasted Cauliflower with Smoked Paprika & Parmesan
This is a great way to roast cauliflower – tossed in spicy oil, roasted at high heat, then finished with a generous handful of parmesan.
- Autumn/Fall | Brunchy Things | Dinner | Hero Vege | Premium
Crunchy Potato, Cannellini Bean & Pea Cakes
A great midweek vegetarian meal that uses up leftover cooked peas and potatoes (of course, you can cook them from scratch).
- Autumn/Fall | Hero Vege | Premium | Winter
Celeriac & Potato Gratin
WARNING – this is rich, but soooo delicious.
Baked Kūmara with Burnt Butter & Gremolata
Easy to do and easy to eat! Burnt butter and gremolata fancy them up.
- Autumn/Fall | Hero Vege | Premium | Winter
Brussels Sprouts with Pine Nuts & Sage
This is scrumptious and can turn non-Brussels sprout eaters into fans: Buttery pine nuts, crispy sage leaves and bacon give the dish loads of savoury flavour.
Fried Mushrooms with Curry Leaves
There’s loads of flavour going on, and this is good enough to serve with rice, maybe with wilted spinach or steamed bok choy, as a main.
Spicy Eggplant
This is a simple method for preparing spicy eggplant, as the eggplant does not need to be fried before being gently cooked with the spices. It’s richly flavoured and will go with most curry dishes, or serve it with roast lamb or chicken.
- Dinner | Hero Vege | Mid-week Meals | Premium | Winter
Sweet & Sour Red Cabbage with Ginger
This dish is a quick, pared-back version of the classic winter staple, slow-cooked red cabbage with onion, apple, bacon, vinegar and brown sugar. I love it midweek with mash and sausages.
Baked Ricotta-stuffed Mushrooms on Creamy Polenta
These are the best mushrooms I’ve eaten in simply ages – the savoury umami flavours and tender filling knock them out of the park.
Fried Baby Carrots with Cumin Seed
These carrots steam in a flavoursome mix of olive oil and cumin seeds, and are finished with lemon zest and yoghurt.
Late Summer Beetroot with Shallot Dressing
No messy, bubbling pot of beetroot with this method.
Sweet Corn Gratin
Corn with tarragon and lime zest is a winner. It goes with poached eggs and baked mushrooms, roast chicken with a creamy gratin of potatoes and green beans, or, for brunch, slow-roasted tomatoes and skinny breakfast sausages.
Thai Green Vegetable Curry
Bursting with flavour and a fantastic way to use up a variety of vegetables, especially if you’re happy to stray from the traditional Thai curry ingredients.
Baked Eggplant
Here’s an easy way to cook eggplant – no faffing around with frying.
Stewed Yellow Peppers, Potatoes & Peas
A step back in time to Mamma Rosa’s Italian kitchen.
Sizzled Artichokes, New Potatoes & Peas
Sizzle is such an evocative word.
Tumble of Roasted Pumpkin, Sweet Corn & Char-grilled Peppers
Colourful and Christmassy, but also good throughout summer.
Smashed New Potatoes with Buttered Shallots
Buttered shallots add a delicious sweetness to new potatoes.
Pide with Cashew Cream & Confit Carrots
No sesame-crusted bread ring? No big dadda bagel? Boo-hoo. Get over it, and work with what you have
Eggplant Thingy
What’s a thingy? In this case, it’s a condiment to go with lamb or chicken, or to serve as a salad in tacos or wraps. It packs a punch!
Broad Bean Salad
If they’re available, roasted spring vegetables are a delicious addition to this salad.
Kūmara with Apple Cider Vinegar
Tangy, sweet and spicy like Christmas cake. Perfect with roast pork or duck.
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