vegetables — Blog — Alice Hart

Baked tomatoes, stuffed with saffron-artichoke rice

Here’s a magnificent way to cook the large, heirloom tomatoes that are plentiful and (relatively) cheap in the Northern Hemisphere from now into September. These handsome fellows are obviously inspired by various Greek, Italian and French etc. ways with rice-filled, slow-baked tomatoes, but I’ve included gentle hints of saffron and chopped artichokes to the base of wholegrain rice, bolstered with generous amounts of herbs (N.B. dill and oregano are the stars of the herbs here, but you could definitely replace the latter with dried and add or swap in mint or basil for the parsley).

RecipeAlice Hart18 August 2020Alice Hart Food tomatoes, vegetarian, vegan, vegetables, vegetable supper

Sweetcorn and courgette fritters with pickled salsa

A fritter for making use of that high-summer bounty, homegrown or not, and a good strategy for getting more, colourful vegetables on the plate generally – veg fritters go so well with chopped salsas (such as the lightly-pickled cucumber one, below) and leafy/tomato/lentil/wholegrain/potato salads. Swap in any plain flour for the chickpea flour, as needed, but I do like the chickpea flour option for flavour, higher protein and gluten-free credentials (useful, when cooking for others who might require that option).

RecipeAlice Hart3 August 2020vegetarian, gluten free, sweetcorn, courgettes, summer, summer food, vegetables, homegrownComment