Slow-roast squash & garlic lentils with harissa yogurt
Bring out the sweet flavour of butternut squash by slow-roasting it and serving it with gently spiced lentils for a delicious veggie main
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Culpeper House
Here Lives A Man with a Pan
Summer CousCous Salad
Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it’s perfect for an al fresco lunch
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Summer Party Cake
This generous cake is big enough to feed a crowd and is a combination of all our favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread
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Roast aubergines with yogurt & harissa
Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It’s vegetarian and gluten free
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Squash with orzo, roasted garlic & feta sauce
Enjoy roasted squash wedges served with orzo and a roasted garlic, lemon and feta sauce. Packed with flavour, it’s a great veggie dinner for two
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Summer Salad
Perfect for BBQs and buffets, our epic salad is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast
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Prawn Lollipops
Ingredients 1 large avocado, halved, de-stoned and peeled Juice of 1 lemon Tobasco, to taste Coriander leaves (from small bunch)
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Parsnip-Wrapped Devils on Horseback
INGREDIENTS 1 medium parsnip (about 9 ounces, preferably 2–3″ wide), peeled 1/4 cup low-sodium soy sauce or tamari 1 teaspoon
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Parmesan Arancini
INGREDIENTS 1 batch of Basic Risotto 60g (2oz) Parmigiano Reggiano 3 large eggs, whisked 90g (3oz) plain flour, sieved 150g (5oz) panko or breadcrumbs INSTRUCTIONS Prepare
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Caprese Profitteroles
Savory Caprese Profiteroles are the perfect two bite treat for any gathering!
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