Grilled Vegetables with Buffalo Cheese
POP! If the colours don’t get you excited, the taste certainly will. It’s love!
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POP! If the colours don’t get you excited, the taste certainly will. It’s love!

Walnuts, preserved lemon and the sweet, caramelised taste of yellow peppers with a smoky little kick of ground chipotle. Bang on!

Nothing wrong with a tray of spuds and peppers.

Grab a butternut and spice it up!

Tangy-fresh with plenty of crunch, perfect with Mediterranean dishes.

Best method ever for Brussels sprouts!

Bubble & Squeak … What a name!

Eat your coloureds in the tastiest way!

Shake a stick at Brussels sprouts! Add rosemary, garlic, nutmeg, lemon and hazelnuts and watch them disappear.

If you are a chilli wimp, use chilli flakes, and add as much as you dare, because the creamy sweetness of kumara and coconut and acidity of lime need the punch of chilli to make a delicious balanced mouthful.

Brushing cauliflower with spiced butter ensures it will colour to a rich golden brown … and the smell (mmmm!).

This is a scrumptious way to serve carrots.

The perfect casual party dip. Irresistible.

Dip, dunk, spread, smoky pleasure at your fingertips!

Simple, fast, nutritious and delicious.


Naked corn? Nah. Add some flavour!

Beans and potatoes, basil and pine nuts … sounds like summer to mje.

Young and slim – no not me silly – but yellow beans. That’s when they are at their best.

This tastes just as good as it looks!

Try and keep some for the lunchbox – this is a great transportable salad.

Summertime!

Creamy potatoes with a bite from horseradish go with beef, salmon, other salads …

Add a splash of colour to your festive table.
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