RECIPES
Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.
Honey Roasted FigsBy Ann GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Honeyed Peach TorteBy Ann GaffneyWith a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn’t matter if it doesn’t quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.
Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins
Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.
Ann’s Tart Lemon TartBy Ann GaffneyPut the 2 whole lemons into a sauce pot and cover with water. Bring to a boil, cover. Lower the heat to a simmer. Cook until soft, about 20 minutes
Basic Short Crust PastryBy Ann GaffneyUsing the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs.
Summer Veggie SpaghettiBy Ann GaffneyIn my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!
Basic Baked TostadasBy Ann GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.
Grilled Scallop TortillasBy Ann GaffneyI love scallops not just because they taste so sweet, and cook in a jiffy. Grilled scallop tortillas is a 3-fer – you get the scallops, the slaw and a fabulous fresh salsa verde. So good. 
Grilled Tuna Salade NicoiseBy Ann GaffneyGrilled Tuna Salade Nicoise is the perfect food for hot weather, not only can it feed a cast of thousands, but the eggs and veggies can be cooked together in one pot and left in the fridge until you are ready to assemble the salad. Easy eats!
Quick Napa Cabbage SlawBy Ann GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try it
Crunchy Daikon Radish SaladBy Ann GaffneyThis easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foods
Classic Mustard VinaigretteBy Ann GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.
Grilled Halloumi SaladBy Ann GaffneyA favorite quick lunch of mine involves slices of grilled halloumi cheese over a mess of greens. I get bored by bagged greens, so like to trawl the market to make my own mix
Japanese Curry Noodle SoupBy Ann GaffneyJapanese curry noodle soup is a personal favorite. It is low-heat spicy, and manages to be both warming and soothing. Real comfort food.
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    The Cook! 5 Classes
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    Quinoa Bowl
    The Cook! 5 Classes → Getting Granular with Grains – Whole grains made easy
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    Pasta with Greens and Pine Nuts
    The Cook! 5 Classes → The Healthy Fast food – Pasta
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    Beans and lentils
    The Cook! 5 Classes → Beyond Baked Beans – Love those legumes!
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    A plant based feast
    The Cook! 5 Classes → Time to celebrate! The joy of eating together
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    Creamy Broccoli Soup
    The Cook! 5 Classes → Your Friendly Freezer – Embrace real convenience
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