A very delicious and easy halloumi and roasted vegetable tart that uses a vibrant Belazu tapenade and ready-made puff pastry for the base making this an ideal quick dinner for midweek. I roasted my vegetables for extra flavour, adding the asparagus and halloumi towards the end so that they were cooked to perfection. As ever, there are no rules – go for the flavours you like and use the veggies that are lurking in your fridge that need eating. A tomato sauce base would work just as well with this – as would a cheesy sauce! INGREDIENTS (Serves 4 easily)1…
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Continue ReadingWild garlic is the early herald of summer days ahead, that fragrant green leaf that can be freely foraged in woodlands. For me, wild garlic is always the precursor to asparagus, which is proving to be late this year due to the continuing cold weather! Below are two lovely recipes for wild garlic, a pesto and a butter, both of which can be frozen. The pesto is made extra special with the use of walnut-leaf wrapped aged pecorino from The Tuscan Farmshop; they deliver nationwide, so why not treat yourself to this vegetarian-friendly Italian delight! WILD GARLIC & WALNUT-LEAF PECORINO…