Consumer issues, recipes and apolitical thoughts from a Brighton native.

Category Vegetarian

Florence Casserole

This Italian-style casserole makes good use of Florence fennel, one of the most under-rated and under-used vegetables. It looks like a cross between celery and onion, and tastes of aniseed when raw. When cooked, it takes on a flavour all… Continue Reading →

Mediterranean Garbanzo (Chickpea) Casserole

Garbanzos, or chickpeas, are commonly used in many Mediterranean countries to make hearty and filling casseroles. This one is something I dreamt up when my wife had soaked & cooked chickpeas for houmous but we were missing some of the… Continue Reading →

Bolognese Sauce or Ragu

The Standard British Bolognese Sauce is a travesty, a mere shadow of the original, exquisitely rich, almost solid sauce. So here’s my version of the classic Ragu. Oh, and anyone who thinks this word is even slightly trademarkable, get lost… Continue Reading →

Bechamel Sauce

One of the classic sauces, Bechamel is useful for a wide range of dishes. Try using it as a pasta sauce, or with eggs, fish or fowl. The Recipe You can make this into a classic cheese sauce merely by… Continue Reading →

Spinach, Mushroom, Courgette & Butter Bean Bake

This is one of my oldest formalised recipes – it’s surprisingly good, and even people who don’t like spinach, mushrooms, courgettes or butter beans seem to love it. Strange but true… The Recipe This recipe would be good with all… Continue Reading →

Melanzane (Aubergine/Eggplant) Parmiggiano

The aubergine in this rich and wonderful dish takes on a melt-in-the-mouth texture that even people who don’t like aubergine say is fantastic. You can leave the cheese out if you want a vegan dish, but if you do then… Continue Reading →

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