Author: Elizabeth @ The Fulfilled Foodie
Cranberry, orange and rosemary syrup
This syrup is fantastic diluted in soda water for the perfect festive non-alcoholic drink. It can also add dimensions to some dry sparkling wine or be mixed with gin/vodka for…
Cheesy parsnip mash
This recipe has quickly become my favourite side of parsnips! It not only has great flavour, but the texture is wonderful, perfect for accompanying any special roast lunch/dinner.
Leek, mushroom and smoked salmon bake
Leeks and mushrooms are a fantastic traditional pairing, but the addition of hot smoked salmon takes this dish to another level. It is full of umami flavours and is perfect…
Vietnamese rice paper omelette
Rice paper omelettes have been going viral for a while, and there is a reason: they are quick, easy, and delicious! This is my favourite way to season, cook and…
Butter beans with roasted carrots and a herby pea puree
This is a modern take on the classic vegetable side dish of boiled/steamed peas and carrots. Roasting the carrots, gives them a sweet caramel flavour that pairs nicely with the…
Cauliflower, sweet potato and sweetcorn soup
This soup uses the sweeter vegetables for that sweet and savoury taste. It is a real mix of seasons with cauliflowers grown all year round, sweet potatoes harvested from October…
Caramelised Brussels sprouts with whipped harissa feta, fennel and pomegranate seeds
This dish puts Brussels sprouts in the limelight. Delicious on it’s own, but if you want something more substantial, serve with grains or crusty bread to make it more of…
Turnip, lentil and lemon soup
This is not only my new favourite soup of the season, it’s my favourite turnip recipe. The subtle sweet, peppery turnip flavour just comes through the lemony lentils to create…
Red pepper, courgette, feta and mint quiche
Red pepper and mint isn’t a classic combination but it should be because it is divine. Mixed with salty feta and the soft textured courgette – this quiche is just a taste of summer on a plate.
Barley stuffed squash
This risotto-style barley is cooked in stock with onions, red peppers, mushrooms, and preserved lemon, has a fantastic texture and wonderful flavour! Use any summer squash: patty pan, courgette, marrow…
