Whole roasted cauliflower with harissa and yoghurt

For vegetarian roast inspiration, this whole roasted cauliflower with harrissa and yoghurt is the showstopper you’ve been searching for.

Prep 10 mins

Cook 1 ¾ hrs

Serve 6-8 as a side

Harissa

Tunisia’s spicy condiment is even better when made from scratch, so get ready to dollop it on everything.

Prep 15 mins

Cook 5 mins

Makes about ½ cup

Annette’s tomatoes and peaches with honey vinegar and burrata curds

There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!

Prep 30 mins

Cook 5 mins (plus setting, marinating)

Serves 4

Smoky eggplant for everything

With a stash of charred eggplant in the refrigerator, you can whip up a luxe meal at a moment’s notice – it enhances almost anything made with pulses, grains, lamb, beef, seafood or tomatoes.

Prep 5 mins

Cook 25 mins

Serves 4-6

Smoky eggplant with tahini and yoghurt

Vegetables have star billing on our tables these days, and this dish is a great example – it’s so flavoursome that you could serve some barbecued lamb as a side rather than the other way around.

Prep 5 mins

Cook 25 mins

Serves 4-6

Pickled honeydew

A simple pickle elevates whatever you serve it with, whether that’s a whole barbecued duck or a platter of cured meats. This honeydew version, though, is so gorgeous that it just might steal the whole show.

Prep 15 mins

Cook 15 mins

Makes 1 litre

Tadka Dal

Dal is synonymous with India, but its appeal is universal. If you’re looking for a comforting dish to nourish your body, ease your mind and soothe your soul, look no further than this perfectly seasoned version.

Prep 25 mins

Cook 1 hr

Serves 6

Watermelon and apple cucumber salad with Thai basil

Beat the heat with salad this summer. Watermelon and cucumber – crisp, thirst-quenching and refreshing – are natural allies in the fight to stay cool, and a Vietnamese-style dressing rounds out the collaboration.

Prep 10 mins

Cook 1 min

Serves 6 as a side

Heirloom tomato salad with sumac-spiced pickled shallots

Tomatoes are available all year round, but only summer tomatoes are truly worthy of the name – fragrant, juicy, popping with acidity and sweetness. This salad, accented with quick pickled shallots, highlights their seasonal perfection.

Prep 10 mins

Cook 20 mins

Serves 4 as a side

Strawberry and fennel seed trifle with almond-vanilla sponge

If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!

Prep 15 mins

Cook 5 mins

Serves 8

Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Prep 20 mins (plus chilling, proving)

Cook 25 mins

Serves 8-10

Buttermilk panna cotta with mangoes and caramelised white chocolate crumble

The do-ahead features of this panna cotta with our favourite tropical fruit are one of its biggest selling points, but do you know what seals the deal? Caramelised white chocolate shortbread crumble. Enough said!

Prep 30 mins (plus chilling)

Cook 15 mins (plus cooling)

Serve 8-10

Cured ocean trout

The vibrant colour and prep-ahead features of home-cured ocean trout make for easy festive entertaining. Garnish it with something bright and beautiful to set the scene for Christmas lunch – redcurrants perhaps, or a jumble of edible flowers. This recipe is from Eatable's food and drinks director, Lisa Featherby.

Prep 10 mins

3 days curing

Serves 10

Cannellini beans, mint, feta and blistered tomatoes

Sure, legume-based salads are a thing of virtue, packed with protein. But that’s not why we love them. Think of the cannellini beans in this recipe as a creamy blank canvas for daubs of big, big flavour.

Prep 20 mins (plus overnight soaking)

Cook 40 mins

Serves 4 as a light meal or side

Braised scapes and asparagus

This recipe is based on the classic reduction method: most of the stock evaporates during cooking, leaving behind tender garlic scapes and asparagus in a deeply flavoured buttery glaze.

Prep 5 mins

Cook 10 mins

Serves 4-6 as a side

 Baba ghanoush with roasted spring onions, beetroot and green olive

Take your next barbecue to the next level with this easy platter. Danielle Alvarez’s colourful jumble of vegetables, flatbreads, and eggplant dip “kissed by smoke” makes a relaxed starter for vegans and meat-eaters alike.

Prep 20 mins (plus draining, cooling)

Cook 1 hr

Serves 6

Freekah and charred broccoli salad with tahini-yoghurt

Who said anything about health benefits? The superfood factor might be one reason to love this salad of grains and greens, but we’d make it again and again for its snappy flavours and textures.

Prep 20 mins

Cook 45 mins

Serves 4

Egg yolk and ricotta ravioli with sage butter

There’s something both comforting and sophisticated about egg yolk ravioli. This recipe elevates a few simple ingredients into a starter that’s greater than the sum of its parts.

Prep 40 mins (plus resting the dough)

Cook 5 mins

Serves 8 as a starter

Maritozzi

Rome’s cult-status cream buns are sold on the streets in their home city, but now you can make maritozzi at home, thanks to Marta’s Flavio Carnevale.

Prep 25 mins (plus proving)

Cook 20 mins

Makes 8

Green beans with black bean sauce

This easy recipe from Hetty McKinnon’s To Asia, With Love punches well above its weight in flavour terms. Stir-fry a few handfuls of green beans, add the sauce mix and you’re done. Mmm, umami.

Prep 20 mins

Cook 10 mins

Serves 4

Sago pudding with passionfruit caramel

Sago pudding based on coconut cream makes an easy midweek dessert with a tropical twist. In her book To Asia, With Love, Hetty McKinnon describes the accompanying passionfruit caramel as “dazzling” and “a revelation”. Encore!

Prep 20 mins

Cook 20 mins

Serves 4

Challaw (Afghan rice)

A two-stage cooking method gives this Afghan rice staple its unique texture and leaves it primed to complement sauce-based meat and vegetable dishes. From Parwana, by Durkhanai Ayubi.

Prep 15 mins (plus soaking rice)

Cook 30 mins

Serves 4-6

Swordfish salmoriglio

Four ingredients are all it takes to transform swordfish into a simple main that will virtually transport you to a clifftop restaurant on the Italian coast.

Prep 5 minutes

Cook 5 minutes 

Serves 4

Roast beetroot, fior di latte and fennel salad

Almost too pretty to eat, this little arrangement of vibrant beetroot, delicate fennel and fresh fior di latte makes a perfect starter. Adding some thick spears of white asparagus would not be gilding the lily.

Prep 15 mins

Cook 1 hr 15 mins

Serves 4

Papadums with smashed peas

Crisp, salty and nutty-tasting, Emma McCaskill’s homemade papadums are a sure-fire hit. Add peas and fried curry leaves for a thoroughly original snack or starter. Got gluten-free guests? This ticks all the boxes.

Prep 30 mins

Cook 30 mins

Serves 4 as snack

Rum savarin

A European classic, this rum savarin combines booze-soaked yeast cake, vanilla whipped cream and juicy blackberries. Keep things simple with a plain ring tin, or bake it in your fanciest Bundt pan for a showstopping finale.

Prep 15 mins (plus proving, cooling, soaking)

Cook 30 mins

Serves 6-8

Jaan-e-ama (Afghan yoghurt and cucumber dip)

A yoghurt-based sauce accompanies many of the recipes in Durkhanai Ayubi’s book Parwana. Jaan-e-ama, with its cooling notes of cucumber and mint, acts to balance the richness of meat-based dishes.

Prep 10 mins

-

Serves 6-8

Emiko Davies’ torta Pasqualina

This vegetarian pie is traditionally made with foraged wild greens, but silverbeet and spinach work beautifully.

Prep 1 hour

Cook 1 hour 10 mins

Serves 6-8

Salsa verde

Having salsa verde in your repertoire opens a world of creative options, from eggs to seafood, even rice dishes.

Prep 5 mins

-

Makes about 1 cup

Fennel, avocado and celery salad with Gorgonzola dressing

Light and perfectly dressed – this is the salad version of a Hollywood lead, ready for her close-up.

Prep 15 mins

-

Serves 2 as a light meal

V E G E T A R I A N

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© 2020 by Elton & Featherby.