Eleanor Maidment
Baked chickpeas and rice with artichokes
A hearty vegetarian dish from Pulse by Eleanor Maidment
Caramelised aubergine and lentil ragu
A warming ragu that happens to be plant based
Chickpea, spinach and feta parcels
Pockets of warming pastry, perfect for picnics and parties
Huevos rancheros
Translated as ‘rancher’s eggs’, this is a simple breakfast traditionally eaten by farmers in the Mexican countryside
Coconut jumbo oat granola with charred stone fruit
Perfect over yoghurt for a fulfilling breakfast or use it for adorning desserts
Whipped ricotta toast with blackberry juniper jam
Start your weekend with a sweet and salty slick of ricotta and jam on toast
Avocado, radish and walnuts with carrot-miso dressing
Creamy avocado, crisp radish and crunchy walnuts make a wonderfully vibrant salad, dressed with a fragrant vinaigrette
Barbecued sea bass
Perk up the smokey barbecue char with a shallot vinaigrette for a fresh and delicious sea bass dish
Courgette and pecorino polenta cakes with vine-roasted tomatoes and dry-cured ham
An absolutely winning weekend brunch for when you fancy something a little different
Smoked fish tartine with charred caper and red onion relish
Smoked salmon and cream cheese is a classic combination, taken to the next level with a zing of capers and red onion