One for the summer that’s on it’s way, and lazy day picnics, classic swiss chard and feta quiche. Continue reading “Swiss Chard, Feta & Herb Quiche”
Serving suggestion for the Blueberry and Ginger Quinoa Granola, with almond yoghurt, keeping it veegs, watermelon and maple syrup.
I’m cooking with lentils more and more these days but realised we feature them so rarely here at Charlie’s. Well it’s time for that to change!
Here’s one of my favourite ways to cook lentils at this time of year, when cime de rapa, the deeply green, and bitter tops of turnips are at their seasonal best. Continue reading “Braised Lentils with Cime de Rapa”
Ponzu sauce, I now know, is the dipping sauce served with edamame beans.
Somewhere in a town called Brixton, somewhere in the naughties, I had my first glorious pop of edamame beans, and would spend the next ten years searching for that incredible dipping sauce, the likes of which I had never encountered before.
It felt like London’s best kept secret for yonks, time and again I was fobbed off with soy, a cheap imitation at best.
But no more shall I be denied Ponzu! Now that I know how to make it and it’s ridiculously simple. Which makes me ridiculously happy. Continue reading “Sprouting Broccoli Tempura with Ponzu Sauce”
2HR PREP AHEAD ALERT
A lively symphony of flavours on a plate.
Bitter tones from the puntarelle, bright citrus notes from the grapefruit, salty staccato accents from the capers all boldly encased in a sweet, silky dressing. Continue reading “Puntarelle, Red Grapefruit & Caper Salad”
Okay, so we did say there’d be three rhubarb recipes, but we can’t help it.
We had the most beautiful lush pink rhubarb and we couldn’t resist one more.
Ginger, of course, that most classic of rhubarb comrades. Continue reading “Rhubarb & Ginger Upside Down Cake”
Quick one for ya, rhubarb and fennel slaw.
Seasonal zing. Continue reading “Rhubarb & Fennel Slaw”