The recipe notebook
Simple food for a full table.
Two reliable dishes made from familiar ingredients. Quantities are flexible: taste, adjust, and use what is fresh.
Roasted vegetables with lemon yoghurt
Carrots, squash and red onion turn sweet at a high heat. Cool yoghurt and lemon bring the plate back into balance.
Ingredients
- 600 g mixed carrots and squash, cut into similar sized pieces
- 2 red onions, quartered
- 3 tbsp olive oil, salt and black pepper
- 200 g plain thick yoghurt, 1 lemon, and a handful of parsley
Method
- Heat the oven to 220°C. Toss the vegetables with oil, salt and pepper on a large tray.
- Roast for 30–35 minutes, turning once, until browned at the edges and tender.
- Stir lemon zest and a squeeze of juice into the yoghurt. Spoon it onto a plate and pile the vegetables over it. Finish with parsley.
Warm white beans on toast
A pantry supper that feels complete with good bread and a bright finish.
Ingredients
- 1 can white beans, drained
- 1 garlic clove, sliced; 2 tbsp olive oil
- 1 small tomato, chopped; a handful of spinach
- 2 slices crusty bread, lemon juice, salt and pepper
Method
- Warm the oil and garlic in a pan until fragrant. Add tomato and cook for 3 minutes.
- Add beans and a splash of water. Simmer for 5 minutes, then fold in spinach until wilted.
- Season with salt, pepper and lemon. Spoon onto toasted bread and serve at once.