7 SUMMER-READY VEGGIE RECIPES
There is no greater season for eating the rainbow than summer. With the longest days and warmest sunshine, we can enjoy not only an abundance but a variety of freshly in-season fruit and veg, making it the perfect time to embrace veggie recipes. I’ve put together some of my favourites from the last few years, which will go down a treat with any guests you’re having over now that we can gather again.
FARINATA WITH FENNEL, WILD MUSHROOMS AND PARSLEY
This is my take on the Italian farinata, a super satisfying chickpea pancake, cut through with rice flour to make it lighter, and topped with fragrant wild mushrooms and parsley — for an easy everyday lunch.
TAMARIND COURGETTE AND PARSNIP CURRY ON CAULIFLOWER 'RICE'
A recipe from East by West (page 133), this is a beautifully spiced curry that is lovely enjoyed in the warmer weather, served with cauliflower “rice.”
If you can get your hands on some candy-striped beets, this is a sweet and fragrant salad that works well as a quick lunch or a side. Regular beets will work too!
BRAISED GEM LETTUCE WEDGES WITH FENNEL AND SESAME GOMASHIO
Find this recipe in East by West (page 218) or on the website. Braised salad may seem unusual but it’s both really delicious and a lot easier to digest than raw lettuce — try it, you won’t regret it!
The summer sun can make us feel a little drowsy, and this recipe was created to give your brain a little boost. Plus it’s incredibly tasty, with great texture from the cream (coconut or dairy) and nuts.
ALL-THINGS-SPICE CARROT BICCIES
Sweet and spicy and reminiscent of ginger snaps, these biscuits are fantastic all year round — summer included!
SWEET POTATO GRAM FRITTERS WITH CHILLI-MINT GREMOLATA
These sweet fritters with a tangy gremolata are so versatile — serve them as part of your brunch spread or as the main event for a dinner that will satisfy adults and children alike.