There are many different recipes for beetroot soup: thick or thin, with or without cream. I like mine clear, like a consommé, with plenty of dill, lemon juice and black pepper. If I’m using young beets, I add the tender leaves to the soup towards the end of the cooking time. It tastes great on
Roast new potatoes with rosemary and garlic Print recipe Prep time 5 mins Cook time 45 mins Total time 50 mins Ingredients New potatos, scrubbed and dried 4-6 garlic cloves, smashed with the blade of a knife and finely chopped A handful of rosemary leaves, finely chopped A little vegetable oil Instructions Warm
Inspired by the excellent onion rings in the Draft House, East Dulwich, I set out to make my own. The result was fantastic.
This is a less known variation of the Polish “golabki” or French “choux farci” made with roasted buckwheat instead of minced pork. They’re traditionally served with tomato sauce but I’m using wild mushroom sauce instead. Buckwheat is incredibly healthy and can be often found on various ‘superfoods’ lists. It contains no gluten and is therefore safe for people with gluten allergy or coeliac disease. Serves 4 as a main dish (2 parcels) or 8 as a starter.