The idea behind pinxtos, or bar snacks, is to show how British grown vegetables – and fruit – can be transformed into appetising treats or side dishes.
Small plates of delightful tastes that can be presented as snacks, side dishes, or starters.
Vegetables do not have to boring – indeed, the better they are presented the more likely you will want to grow and eat them!
Angulas are a Spanish delicacy served as a side dish or appetiser. They are one of my favourite plates, a delicious combination of fish, roasted garlic, and a mouth wateringly hot chilli.
This method for cooking Brussels sprouts may change your mind on how often to eat them. Roasting softens the sprouts, sweetens them, and best of all considerably reduces the aftertaste that puts many people off.
This homemade cranberry sauce recipe creates a sauce bursting with fruity flavours. Sweet, but not too sweet. It is quick to make, and thanks to the cranberries, packed full of vitamin C and antioxidants.
For me it is not worth buying bread sauce. It is either homemade or not at all. This bread sauce recipe does take time, but the result is a truly delicious accompaniment to chicken and turkey.
Grandad’s stuffing is made from pork sausage meat and is packed full of onion, garlic, and sage. Its strong flavour is my favourite part of a roast dinner, albeit with bread sauce a close second.
Roast potatoes can be the highlight of a Sunday lunch. This simple method for roast potatoes gives crispy golden coloured potatoes on the outside, with a soft and smooth texture inside.
Winter cabbage casserole is nutritious and warming for when the weather starts to get cold. It is not glamorous dinner party food, but a meal that can be enjoyed regularly throughout the winter as a nutritious dinner.
Tomatillo salsa makes a great appetizer served as a dip with chopped carrots, cucumber, or tortilla chips. Tomatillos are very popular in Mexico. In taste, they are similar to a green pepper but more fruity with a hint of lime.
Sweet to the taste, with flavours reminiscent of celery and parsnip, roast celeriac chips make an excellent alternative to traditional potato chips. The key with roasting celeriac is to turn the chips often – about every ten to fifteen minutes.
A bread maker takes care of kneading the dough, allowing the dough to rise, and baking the bread to the ideal consistency. A super convenient way of making bread, only 5 minutes preparation time followed by four hours of cooking.
Fried artichokes make a great side dish or appetiser, and are a good way to enjoy a small harvest with friends and family. Like broccoli, it is the flower bud that is eaten. Pick the bud when it is the size of a tennis ball.
Moist and juicy broad bean risotto is a healthy and nutritious meal for the whole family. It is easy to adjust for the amount of broad beans you have, as the rice ensures that there will be enough food for everyone.
Making guacamole out of broad beans creates a nutritious healthy snack bursting with vitamins and minerals. The strong punchy flavours of garlic, lemon juice, and pepper deliciously complement the taste of the broad beans.
Broad bean couscous is a great way for the whole family to enjoy broad beans. The broad beans are double shelled to secure the sweet and soft inner beans, and combined with onion, garlic, tomatoes, and a red pepper.
Pizzas can be a great way of encouraging adults and children to eat vegetables, whether shop bought or homegrown. Topping the pizzas can be a fun shared family experience.
When you have tried a roast carrot, you may never want to cook carrots any other way. Roasting brings out their natural sweetness and their texture becomes soft and delicate. The seventy minute cooking time is worth the wait!
There are many varieties of winter squash, not just the butternut types that are frequently found in UK supermarkets. Winter squash is a great ingredient for soups, or in this recipe, a sweet and lower calorie alternative to mash potato.
Red cabbage is a beautiful vegetable and packed full of nutrition. The challenge is that cabbage is not everyone’s favourite taste. Stewed red cabbage is great way to overcome this barrier, both a great tasting and great looking side dish.
Courgette omelette is a combination of ingredients that works surprisingly well, with the lightness of the courgette complementing the richness of the eggs. The courgettes need pre-cooking before making the omelette, but it is time well spent.
Picnic bread is an alternative to sandwiches, and is ideal for picnics or family outings. The dough can be made by hand, but for convenience is much easier to make in a breadmaker. The fun part is rolling out the dough and applying the toppings.
A breakfast to look forward to. Compote contains much less sugar than jam and is full of the vitamins of fruit. Compote can substitute jam on toast, but really shines when combined with yoghurt and muesli to create a delicious breakfast meal.
A tomato salad made with homegrown tomatoes is one of my favourite foods. Simple, fully of flavour, and healthy too. If using shop bought tomatoes, choose the best you can buy and serve at room temperature.
Plums make a sweet tasting chutney. It is a good solution to a surfeit of plums, and is best made with plums on the firm side.
The taste of summer squash is somewhere between the lightness of courgettes and the strong flavours of winter squash like butternut. It is delicious roasted, absorbing the flavours of oil, pepper, and salt – making it a great alternative to chips.