The combination of searing coals, food cooked in close proximity to the heat and brushing the vegetables with a spiced ghee make these tandoor vegetable skewers juicy.
Cooking cobs of corn in their husks directly on the coals gives them a wonderful smokiness and, let’s face it, it’s a pretty cool way to serve them too.
This pie from Eggs All Day is filled with chard and tangy feta cheese, with an egg or two cracked on top before being baked. It doesn't matter if the yolk is a bit hard once baked - the combination of flavours will be heavenly all the same.
These scones are a weekend breakfast favourite but are also perfect on an afternoon tea stand. Super simple to make and even quicker to eat… all of them!
A quinotto is simply a risotto-style dish but made using quinoa instead of Arborio or risotto rice. This refreshing and spring recipe from Modern Vegetarian Instant Pot® Cookbook combines leeks, peas and herbs with slices of salty halloumi cheese and is ideal for a quick lunch.
