Greek Green Beans

This is such a simple and beautiful dish, inspired by the simple beautiful food of Greece.  I have visited quite a few of the Greek islands during my years before children and have enjoyed similar dishes to this, slow cooked, tender, tangy and rich. This is an excellent way to make good use of a…

Super Seasonal Courgette Fritters

My courgette plants are HUGE!  Right now I can just about crawl beneath the massive leaves to pick off a few courgettes every day.  It’s like entering the Amazon rainforest.  I have four courgette plants, and for those of you who know how prolific the fruit of a courgette plant can be, you’ll know that…

Green Midsummer Pesto (Vegan)

This is my first recipe of the year using home grown produce.  The kale is doing really well – as it always does, and this year I’ve finally been bothered to protect it from the butterflies with some netting. (I really hope they find somewhere else just as lovely to lay their eggs!)  So I’m…

Asparagus Quinoa Salad

Hasn’t June gotten off to the most miserable start – it feels like January – Shhhhh though, the asparagus doesn’t seem to have noticed, and has been abundant in the markets, green grocers and veg boxes for these last few weeks.  I thought it’d be best to simply ignore the rubbish weather, and create an…

Persian Bulgur with Aubergine

This is a momentous day – after more than 2 years sporadic  blogging – I finally include an aubergine recipe on The Noble Aubergine!  Aubergines are not exactly in season in the UK right now, but my veg box delivery has started to include them, probably grown undercover for an early crop, so I’m going…

Toffle! (aka Waffle Tofu) Teriyaki style

Tofu has a funny reputation.  Some people love it, some can’t abide it.  But the most common complaint is about it’s texture.  Creating crispy, firm, chewy tofu is an art, one which up until now I had definitely not perfected.   But then I purchased a waffle iron and started doing some waffle research.  …

Veggie Quinoa Patties

So the Easter holidays are upon us, we’ve spent our first day embarking on the fairly mammoth task of straightening up the garden.  Trying to extend the veggie plot, pressure washing the moss off the greenhouse, digging over the compost heap, and generally moving a lot of soil from some areas of the garden to…

Broccoli and Sweetcorn Fritters

I have played about with fritter recipes during the summer months, as a delicious way of coping with a glut of courgettes or french beans… but I thought I’d try something with seasonal broccoli, and polenta instead of the traditional gram flour.  These are not doughy, they have a firm bite and a crunchy outside,…

Squash Tagine

What else can I do with a butternut squash?  I’ve risottoed, roasted, baked, stewed and curried, it’s now time for some new flavours.  So I’m heading back to Morocco, the place were the husband and I took one of our first holidays (in that magical time, way before we had children) and I’m trying to…

Baked Spinach Polenta (with a spicy lentil sauce)

When my daughters were really little and learning to eat I used to make a version of this which they loved.  Baked polenta was firm enough and easy to grab in their chubby little fists, yet soft enough to bite with a gummy mouth and smear about the table.  After the need for such perfect…

Tofu, it’s Peanuts!

This is an easy peasy one, good fresh veg, simple tofu, punchy oriental flavours and no bother noodles.  One to shove on the meal plan for a hectic night when everyone’s on the go. I’ve not really addressed firm tofu in this blog before, we don’t eat much tofu, and so this is my own personal reintroduction…

Mushroom Lentil Slice

This is a really versatile recipe, it can be eaten as a hot main dish, with rice or potatoes and some veg, or it can be eaten cold with any sort of salads.  Or even popped in a lunch box as a tasty finger food.  Because of this versatility, it is also a good recipe…