Courgette and Artichoke with Potato
Courgette, potato and aubergine cook with onion and oregano until tender. Artichoke hearts, spinach and basil finish the dish.
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Recipes by Emil Dawn
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Mushroom and Cannellini Sauce
Cannellini beans are soaked and fully cooked from dry, then cooled and blended with raw button mushrooms. Rosemary, dried oregano and a little garlic season the thick bean sauce, with red wine vinegar cutting through it.
Parmesan and Artichoke Pita Bites
Grated Parmesan and ricotta bind finely chopped artichoke, shaved fennel, cucumber, oregano and basil. Serve the topping on crisp pita triangles.
Parmesan and Courgette Rice Bake
White and brown rice are combined with courgette, onion, garlic and balsamic vinegar, then baked with Parmesan.
Pasta and Fennel Soup with Parmesan
Pasta and fennel simmer with sage, oregano and onion. Finely grated Parmesan is stirred into the finished soup, with the rest served alongside.
Peach, Almond and Coffee Skillet Cake
Peach wedges sit on an almond and oat cake baked in a skillet. Brewed coffee flavours the batter, and the warm cake is served straight from the pan.
Rice and Artichoke Soup
Rice and instant polenta simmer with garlic and onion to make a thick soup. Artichoke hearts are warmed through and balsamic vinegar is added at the finish.
Rice and Courgette with Potato
Potato, courgette and onion cook until tender, then rice, pasta and couscous are folded in. Parsley and basil finish the dish.
Seared Aubergine and Rice with Basil
Tender pan-seared aubergine and white rice are folded with Parmesan and herb yogurt. Basil, parsley and crisp bread cubes finish the small plates.