Skip to content
Home » Recipes » Page 18

Recipes

Fishy rissoles

  • by

Fishy Rissoles From the True Food Cookery Course These potato based fish cakes are a simple way of serving oily fish – such as salmon, mackerel or tuna – to your family, as recommended by current Government nutritional guidelines. Serve these fish cakes with a colourful vegetable such… Read More »Fishy rissoles

Minestrone

  • by

Minestrone By Diana Earnshaw, Volunteer Contributor It is said that there are as many recipes for minestrone as there are Italian cooks! No doubt they are thrifty. The great thing about minestrone is that so many different leftovers can be incorporated. Use whichever meat is available, use the… Read More »Minestrone

Italian roast peppers

Italian Roast Peppers Cook up a big batch and pack them in jars, topped up with olive oil, stored in the fridge for up to a week. Great when chopped up and mixed with cold pasta for a quick salad. You can also puree the peppers and use… Read More »Italian roast peppers

Green tomato chutney

Greek Lamb Other recipes: Slow Roast Lamb & Lamb Tagine Lamb epitomises spring. The grass is starting to grow and become more nutritious and the nutrients are concentrated in grazing animals. Lamb is absolutely at its best. True Food stocks many cuts of lamb – why not experiment with a different cut… Read More »Green tomato chutney

Cooking under pressure

Cooking under pressure With so much produce around at the moment, one of the best things you can do with surplus fruit and tomatoes is to bottle. It sounds hard, but is actually very easy once you know how.  The best tool around for this is a pressure… Read More »Cooking under pressure