These little bread rings are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method gives bagels their unique softness and slightly chewy crust.
This light Italian flat bread is prepared from a soft dough enriched with olive oil. This focaccia recipe uses just enough olive oil to give a good texture and flavour. Focaccia makes an ideal accompaniment to Italian meats, cheeses and salads.
Instead of commercial yeast, delicious sourdough bread is made with a ‘starter,’ which uses the yeasts that occur naturally in the atmosphere and on flour. Despite the time needed to ‘grow’ the starter, sourdough is not a difficult bread to make.
Serve this nutty-textured bread very fresh, cut into wedges. The multi-grain seeded loaf is good with a hearty bowl of soup or cheese and pickles. The mix of seeds can be varied to your own taste or you can use just one kind.
Rye flour is lower in gluten than wheat, so it produces a close-textured, moist loaf. Caraway seeds are a traditional seasoning, complementing the nutty rye flavour to make an excellent light rye bread that goes well with soft cheeses.
This recipe makes a very good basic loaf, but it is also infinitely flexible. You can make any number of breads, just by using different types of flour or adding herbs, nuts, cheese, olives, seeds, dried fruit and berries, or shape it into rolls.
The orange colour of squash signals beta carotene, a plant pigment that’s a potent disease-fighter. And this squash and chickpea stew is a meatless one, so the total fat content is minimal. Like all good stews, this is a fine make-ahead recipe.
Here, spears of asparagus, peppers and green onions are grilled in a ridged cast-iron pan, then mixed with oven-baked Parmesan croutons. If you haven’t got a ridged grill pan, the vegetables can be sizzled under the broiler.
A selection of ground and whole spices and a hint of coconut flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve stir-fried vegetable curry with boiled rice.
Brimming with the sunny flavours typical of southern France, this delectable vegetable tart provencale is perfect for a lunch or light dinner. An easy-to-assemble, herb-scented crust is the perfect partner for heart-healthy fresh vegetables.
In this delicious dish, grilled slices of eggplant and zucchini are layered with a rich tomato sauce and cumin-flavoured yogurt, then baked. Thick slices of multi-grain bread and a crisp green salad are perfect accompaniments for baked eggplant with yogurt.
When asparagus is in season, run to the nearest grocery store and buy a big bunch. Cook it quickly and lightly. Stir-frying asparagus, rather than boiling it, preserves the water-soluble vitamins, including folate. Sesame stir-fried asparagus and peas is an exotic way to serve this delicious vegetable.
These oven-baked beans are cooked slowly to create a richly flavoured vegetable dish’a revelation if you’ve only ever eaten the canned variety. Serve Boston baked beans alongside grilled meat, together with potatoes or bread.
Choose ripe, well-flavoured tomatoes for this dish. Hollowed out, tomatoes make the perfect container for a spicy eggplant, dried apricot and nut couscous. Serve the spiced couscous tomatoes with sesame breadsticks.
Hiding inside a butternut squash’s skin is dense, mildly sweet orange flesh that’s an excellent source of disease-battling beta carotene. Butternut squash gratin is a tasty way to enjoy this healthy vegetable. A big butternut can be a bit tricky to cut up; you’ll do best with a large, sturdy chef’s knife.
The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version of cauliflower with crispy crumbs uses a modest portion of olive oil and fresh herbs to flavour the topping.
You might think that only deep-frying could make truly crispy potatoes, but we are happy to prove you wrong. These crunchy potato cakes, lightly glazed with fragrant Parmesan cheese, require just 2 teaspoons of oil!
Pineapple and pear give this fruity pasta salad a sweet accent, while balsamic vinegar adds a delightful piquancy. With lean ham, cheese, fruit and vegetables all adding their own nutrients to balance the pasta, the result is a marvellous dish.
Broiled vegetables are delicious with chunky pasta in a tangy dressing. Serve this rustic broiled vegetable and rigatoni salad as a light lunch or as an accompaniment to broiled poultry or meat, when it will serve 6 or 8 people.
Creamy potato salads can be healthy, too!