Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

Oven-roasted Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds - The Happy Foodie

Oven-roasted Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds

Sweet and smoky Mexican chicken: Chicken meets chocolate in this rich and distinctive dish

Sweet and smoky Mexican chicken

Sweet and smoky Mexican chicken: Chicken meets chocolate in this rich and distinctive dish

Griddled Halloumi Salad with Peach, Courgette and Lemon Pesto. A deliciously filling vegetarian dinner!

Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Griddled Halloumi Salad with Peach, Courgette and Lemon Pesto. A deliciously filling vegetarian dinner!

April Bloomfield shares her vegetarian recipe which is packed with aromatic caulifower, snappy grains, sweet-salty onions, rich pistachios and tart-crunchypomegranate seeds.

Roasted caulifower and grain salad with pomegranate

April Bloomfield shares her vegetarian recipe which is packed with aromatic caulifower, snappy grains, sweet-salty onions, rich pistachios and tart-crunchypomegranate seeds.

This beautiful dish of Soba Noodles with Aubergine and Mango is a Yotam Ottolenghi classic. Taken from his best-selling Plenty cookbook, it makes a perfect vegetarian main course, or Asian-inspired lunch dish.

Soba noodles with aubergine and mango

This beautiful dish of Soba Noodles with Aubergine and Mango is a Yotam Ottolenghi classic. Taken from his best-selling Plenty cookbook, it makes a perfect vegetarian main course, or Asian-inspired lunch dish.

Roast chicken with dates, olives and capers

Roast chicken with dates, olives and capers

The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of

Earlier, made this courgette and basil frittata. #testkitchen BTW, there’s barberries there too.. via Instagram http://ift.tt/1My0iK0

Earlier, made this courgette and basil frittata. #testkitchen BTW, there’s barberries there too.. via Instagram http://ift.tt/1My0iK0

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