These pickled mushrooms are packed with flavour and are the perfect addition to a platter of treats, or sliced and added to salads. You could use apple cider vinegar in place of white wine, if preferred.
Recipe Category: Emma Galloway
This pumpkin jam, inspired by a recipe by Hugh Fearnley-Whittingstall, tastes like a mild marmalade and is amazing served on hot buttered toast. Start this recipe the night before.
I wanted to channel the flavours of a recent trip to Bali in this slaw, where barbecued corn, cabbage, herbs and toasted cashew nuts meet a punchy lime-leaf dressing.
These noodles contain so many of my favourite flavours, while the charred flavour of the vegetables adds a lovely smokiness. If preparing the dressing ahead of time, leave out the chopped peanuts until right before serving, so they remain crunchy.
I love a good vege burger and these pattie-less ones are super simple to prepare and packed with so much flavour thanks to the salsa verde. I like my smoky potatoes a little charred and crispy so I give them a double cooking but they are also lovely eaten straight from the foil parcels if you’re not fussed. If you don’t have any preserved lemons for the aioli, use 1-2 teaspoons of finely grated lemon zest and a tiny squeeze of lemon juice instead. I like to be generous with the haloumi, but at a pinch, you could get away with using just one packet if preferred. This salsa verde recipe will make more than you’ll need for the burgers, but it will store in the fridge for up to a week and is delicious stirred through pasta, spread on sandwiches or dolloped on salads.
I tend to barbecue vegetables without oil as I find the flavour much nicer, and then drench them in a punchy dressing straight off the grill so they can soak up all that extra flavour. Use a nice sharp parmesan or, for a change, a crumbled feta.
I love the generous flavour of caperberries, however capers can be used in their place if preferred. Prepare the mustard crumbs up to 2 days in advance and store in an airtight container or jar. Fresh oregano is strong, so a few leaves are sufficient.
Tender garlicky eggplant cooked alongside lemon and bay leaf makes for a lovely plant-based alternative to the more usual fish or chicken. I like to colour them in a pan before finishing off in the oven to ensure the eggplant is meltingly soft. Leave the bay leaves out if you can’t source fresh ones as dried won’t be the same here. If you’re a fried-cheese fan, you could add cubes of haloumi along with the eggplant.
This fresh herb-centric salad is perfect eaten as is or served alongside your favourite protein. Add a little crumbling of feta if you like a little extra salt and creaminess.
Cheese and tomato is one of the finest pairings ever. Here I’ve upped the ante a little by wrapping the haloumi in vine leaves before baking until soft. You can find vine leaves preserved in brine at specialty food stores or online (make dolmades with any leftovers). To use fresh vine leaves, choose only new-season, fresh leaves as older ones are too tough. To prepare, trim the stalks off and cook in boiling water for 5 minutes before draining and rinsing in cold water. Dried oregano can be used in place of the fresh oregano in the salad if that’s what you have, oregano being the one herb I find is just as good dried as fresh.