Recipes — Lemon RSS



Jerusalem Artichoke, Walnut and Horseradish Soup with Parsely and Lemon Pesto

Peel and cut 300g of Jerusalem Artichokes into 3x3cm chunks. Run your fingers along two sprigs of rosemary and sprinkle the leaves over the artichokes. Drizzle over 1tbsp of olive oil and toss to coat evenly. Roast in a preheated oven at 200˚C for 20-25 mins until golden at the edges. Meanwhile, fry half a large onion in a knob of butter until golden and then add 100g of chopped walnuts and a peeled, diced potato before covering with 600ml of vegetable stock and simmering with the lid on for 20 minutes. Make the pesto by combining a generous handful of parsley, the zest of one lemon, 50g of walnuts and 2tbsp of oil and blitzing in a processor (if...

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Carrot-top and herb tabbouleh with spiced-roasted rainbow carrots and yoghurt

Preheat the oven to 200°C. Scrub 400g of carrots until clean and halve or quarter lengthways so that they are approximately 2cm thick. Drizzle with 1tbsp of olive oil and toss with 1tbsp of Ras el Hanout, (you may find this as a dry spice mix or a paste, either is fine) and salt to taste. Place, cut side down on a baking tray and roast for about 25 mins or until tender and starting to brown. Meanwhile, cook 100g of bulgar wheat according to the packet instructions. Combine the juice and zest of one lemon, 1tbsp of extra virgin olive oil, a crushed garlic clove and 25g of raisins or currants and mix this into the bulgar wheat to...

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