The wonderful but all-too-brief British asparagus season is upon us. This simple chilled soup recipe celebrates this succulent vegetable by pairing it with a delicate combination of lemongrass and coconut. The end result is a delicious, creamy and beautifully flavoured soup. Ingredients 1 onion, chopped 1 stalk celery, chopped 375 g asparagus stalks 1 lemongrass […]
This recipe is from the fifth in a series of recipe collections based around the themes of vegetarianism, healthy eating, and ethical living.
Recipe by Christine Bailey for BonPom
A deliciously sweet treat, rich and indulgent. You can cut into
slices and freeze to make an iced bar.
Mix the chopped vegetables together with the melted coconut oil in an ovenproof dish. Season with salt and black pepper and sprinkle over the herbs. Roast in the oven for 18-20 minutes.
Thanks to the rich flavour of these savoury muffins they make a comforting winter snack, but they can also be served with soup for an evening meal.
Watching technique videos on the internet made me vaguely confident of scaling the recipe up a touch and by rummaging through Suma’s 60,000-sq/ft store cupboard it was easy to give my version Fairtrade status. What could possibly go wrong?