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Black bean, chorizo, sweet potato and coconut bowl

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Fennel with capers and olives

Yotam Ottolenghi's fennel with capers and olives. Serve with a spoonful of ricotta, if using, and some freshly grated lemon zest. Finish with a drizzle of olive oil and serve warm or at room temperature.

Beetroot, celeriac and apple rémoulade

Beetroot, celeriac and apple rémoulade - root vegetables don't come much fancier than this