Vegetables

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Our own concoction that we made to use up some old bananas at The Old Corn Mill.

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This sweet and tangy relish is incredible. It is basically caramelized onions cooked down with wine, sugar, and vinegar. We serve it as an appetizer with goat cheese, alongside grilled meats, or atop a burger. It is outstanding on a pizza with Manchego or other sharp cheese.

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Fried Garlic Rice or Sinangag is a Filipino staple that is quick and tasty way to use leftover rice

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Simple, quick and tasty curry. This one uses commercial curry powder to save time.

This curry sauce is great to make in bulk and then freeze. When you are ready to use it, just add any meat and/or veg and heat until it's cooked through.

An asian salad of blanched broccoli dressed with generous amounts of sesame oil and sesame seeds. Quick, simple and delicious!

Korma is a sweet, nutty and creamy Indian dish that is normally served mild. I find that they are often over-sweet at restaurants, so this one is adapted for less sugar.

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Known as Kartoffelklöße in the north of Germany and Kartoffelknödel in the south, these are the perfect side for hearty dishes such as red cabbage, goulash or schnitzel. They are perfect to soak up sauces and are a staple for our Christmas meal.

Based on our 8 litre Instant Pot Pressure Cooker

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Rotkohl

Roasted until crisp on the outside and soft as butter in the middle, this side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil.

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Smashing cucumbers is a genuinely popular asian way of preparing cucumbers. Smashing the cucumbers until they burst open lets the dressing get right into all the cracks and crevices.