Makes 20 to 24.

Ingredients

225g (8oz) packet of filo pastry
Olive oil, for brushing

Filling

300g (10oz) feta cheese
4 tbsp pine nuts, toasted
2tbsp chopped fresh parsley or coriander
1tbsp chopped fresh dill
A pinch of freshly grated nutmeg
Black pepper

Method.

1. Prepare the filling. Crumble the cheese into a bowl and add the nuts, herbs, nutmeg ( Read more... )

Serves: 4

Ingredients

450 g/1lb new potatoes, washed, thinly sliced and cooked
3 medium courgettes, halved lengthways and cut into half-moons
1 large red onion, peeled and cut into thin wedges
1 red and 1 yellow pepper, deseeded and cut into chunks
1 medium aubergine, cubed
3-4 cloves garlic, roughly chopped
1 tsp olive oil or spray oil
8 ripe ( Read more... )

Serves: 4

Ratatouille Ingredients

3 medium courgettes, halved lengthways and cut into half-moons
1 large red onion, peeled and cut into thin wedges
1 red and 1 yellow pepper, deseeded and cut into chunks
1 medium aubergine, cubed
3-4 cloves garlic, roughly chopped
1 tsp olive oil or spray oil
8 ripe tomatoes, cut into large chunks
1 tbsp extra ( Read more... )

Ingredients

750g/1 13/4 potatoes
2 red onions
6 tablespoons olive oil
100g/4oz Gruyere Cheese (or Stilton or mature cheddar)
2 tbsp chopped fresh basil
Sea Salt (if desired)
Black Pepper

Method

1. Peel or scrub potatoes and slice very thinly. 
2. Place in a bowl of cold water for 10 minutes.
3. Drain and dry with kitchen paper.
4. Peel and slice the onions.
5 ( Read more... )

Serves 4

Ingredients

2 Sweet Potatos, chopped into half inch pieces
4 Medium-Sized Carrots, diced
1 Small Onion, finely chopped
2 cup freshly shelled or frozen Peas
2 cup frozen Corn
2 big handful baby spinach, well washed
4 tbsp Tomato Paste
2 Bay Leaves
3 cups Vegetable Stock
2 cups Water
Sea Salt (if desired)

Spices:

1/2 tsp Turmeric
2 tsp ( Read more... )

Serves: 4

Ingredients

1 roasted yellow bell pepper
2 roasted red bell peppers
1 roasted green bell pepper
2 tbsp extra virgin olive oil
1 tbsp lemon juice
125g mini mozzarella balls (or Vegan alternative)
2 Avocados, stoned, peeled and sliced
2 tbsp toasted pine nuts
fresh torn basil leaves
1 ciabatta

Method

1. Roast the bell peppers the day before ( Read more... )

Serves: 4

Ingredients for Potato Wedges

900g/2lb large baking potatoes or sweet potatoes, scrubbed
Olive oil
1 or more tsp red chilli powder (however hot you like them)
2 or more garlic cloves, crushed (however garlicky you like them)
I tbsp plain flour (it makes the wedges crispier but it’s optional)

Salad Ingredients

Mixed salad leaves (your ( Read more... )

This is a recipe found online by Josh who loves Tuscan Chick Pea Soup but when he's out in the middle of nowhere on a dig he only has basic ingredients and even more basic cooking facilities.

Ingredients

One and a half pints vegetable stock
1/4 teaspoon rosemary
1 tablespoon organic tomato puree
400g organicPassatta or 1 tin tomatoes
1 tin organic ( Read more... )

Ingredients

2 eggplants, sliced into thin rounds
A tin of chopped tomatoes
Sunflower oil
1 medium onion, finely chopped
4 large cloves of garlic, finely chopped
A knob of ginger, finely chopped
Chaat masala (optional)
1/2tsp chilli powder (more if you like it hotter)
Salt to season (Optional)

Method

1. Pre-heat the oven to 150C/300F/Gas6.

2. Heat ( Read more... )

Ingredients

700 grams/24 oz pre-cooked or tinned organic butter beans (other beans work too)
2 tbsp olive oil
1 onion, diced
3 cloves of garlic, sliced
2 banana peppers, sliced
1 carrot, diced
2 tbsp pepper or tomato paste or half and half
3 tomatoes, de-seeded and finely chopped
1 cup water
Sea salt (optional)
1 tsp black pepper
1 tsp crushed pepper
1/3 cup ( Read more... )