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sandi green on 12th Jun 2014 said:
Top veggie idea: use broad beans, new potatoes & peas to make frittata. #30WaysWithVeg http://bit.ly/xyz
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mehrunnisa yusuf on 12th Jun 2014 said:
use radish to make whipped ricotta and radish tartines. #30WaysWithVeg http://comeconella.blogspot.co.uk/2014/05/radishtartine.html
Ramsons & Bramble on 12th Jun 2014 said:
Spring Canapés with ‘Parmesan’, Fresh Radish & Asparagus Custard #30WaysWithVeg
ian on 12th Jun 2014 said:
Do we have to use ALL the ingredients in one dish?
How about a Beetroot, Kohl Rabi and radish salad with a baba ganoush http://foodfrom4.com/2013/10/31/beetroot-and-celeriac-slaw-and-a-baba-ganoush-recipe/ served with roasted field mushrooms, asparagus and garlic and herbs. Followed by a rhubarb cheescake made with a crushed amaretti biscuit base
Ramsons & Bramble on 13th Jun 2014 said:
Caramelised St. George’s Mushroom Stock #30WaysWithVeg
Garry Frazer on 16th Jun 2014 said:
Pan seared St. Georges Mushrooms and shallots. Cooled to room temperature and tossed into a salad with toasted pine nuts, and a cider vinegarette dressing.
Roasted artichoke on a base of cauliflower and wasabi puree.
Roasted new potatoes with wild garlic and wilted spinach
Rhubarb and apple crumble with vegan vanilla ice cream
Ramsons & Bramble on 16th Jun 2014 said:
Whole Grain Oat & Yoghurt ‘Risotto’ with Asparagus, Broad Beans & Parmesan #30WaysWithVeg
Tammy Yick on 18th Jun 2014 said:
Top veggie idea: use shallot dip in cider vinegar to serve on cold aubergine as appetiser #30WaysWithVeg
Ramsons & Bramble on 24th Jun 2014 said:
Top veggie idea - use rhubarb to make:
Rhubarb & Rose Purée for Desserts & Cocktails #30WaysWithVeg
mehrunnisa yusuf on 27th Jun 2014 said:
Top Veggie Idea - Use Rainbow Chard to make Rainbow Chard with White Balsamic #30wayswithveg http://blog.natoora.co.uk/?p=10077
Adrian McAlister on 27th Jun 2014 said:
Finely chop shallots and garlic fry over a low heat until soft. Separately griddle the asparagus and then pour over the butter, garlic and shallots
Ramsons & Bramble on 27th Jun 2014 said:
Use wild garlic and St. George’s mushrooms to make:
Wet & Wild Garlic Lasagne with Creamy St. George’s Mushrooms & Fresh Egg Pasta #30WaysWithVeg
Rachel Williams on 28th Jun 2014 said:
Make a gorgeous Ottolenghi-inspired paella:
Soak spelt overnight. Gently fry shallots and garlic in rapeseed oil then add spelt, smoked paprika, saffron, salt and a glug of cider vinegar. Once the liquid is reduced, add stock and gently simmer until the spelt is cooked. Then scatter chard, tomatoes, artichoke hearts and peas on top, cover with foil and turn the heat off. After 10 minutes, scatter with parsley and serve with love.
Giles Farrington on 30th Jun 2014 said:
Top veggie idea: Rub beetroot with rapeseed oil and roast, then pickle with cider vinegar. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg
Ramsons & Bramble on 1st Jul 2014 said:
A Colourful Spring Salad of Rhubarb, Fennel & Radishes with a Lemon-Honey Dressing #30WaysWithVeg
pebble Soup on 4th Jul 2014 said:
Top veggie idea: use Broad Beans to make Braod bean dip. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg
Ian on 4th Jul 2014 said:
Or broad bean, pea and feta. Use a a dip or a spread http://foodfrom4.com/2009/06/03/broad-bean-pea-and-feta-bruschetta/
Top veggie idea: parpadelle with broadbeans and peas topped with even more green. #30WaysWithVeg @demuths
ian on 4th Jul 2014 said:
Not managed to write this one up yet but I played around with the apple cake recipe and came up with a rhubarb one which is even better
Replace the apple with rhubarb and the cinnamon with vanilla extract. Eat warm with cream or custard as a pudding or cold with a cuppa