Roasted Vegetable Curry

Roasted Vegetable Curry – National Curry Week

It is the start of National Curry Week and so time to get out the spices. Let's make something easy, nutritious, and full of flavourΒ aΒ Roasted Vegetable Curry. As an added bonus this is my first vegan recipe and it is great for everyone to eat.

Confit Byaldi - a type of Ratatouille

A Taste of Jersey Summer – Confit Byaldi

We are coming to the end of a beautiful Jersey Summer. What do you think of when you think of food and Jersey summer? Is it some of our amazing seafood? Fresh strawberries and thick Jersey cream? We are lucky to have so much fantastic food right on our doorsteps from the humble hedge veg, dedicated producers big and small, and all fishermen and farmers. I think this rather special version of Ratatouille called Confit Byaldi captures the best of our island, our horticultural heritage, and delicious sun-ripened local produce.

Cauliflower Veloute with Cauliflower Pakora and Curry Oil

This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.

Super Roasted Red Pepper and Tomato Soup – A Bonfire Night Staple

This is a really easy, comforting recipe that freezes exceeding well so could be made in advance, it is a fantastic thick, full of sweet, smoky flavours and great served in a mug as you stand to watch the fireworks.

Gazpacho

Gazpacho is very popular across the Iberian peninsula this simple version of classic chilled tomato soup is ideal as an appetizer or as a light lunch.