Daffodil Soup London

Here’s another tasty and colourful side dish that works well hot or cold, as an accompaniment to a main meat or fish course or as a vegan or vegetarian option on its own.  It looks stunning on a buffet, too. Today's recipe was devised on the hoof while cooking for a lunch delivery. The main starch element to accompany beef meatballs loaded with sweet onions, parsley and mozzarella, was giant couscous also known as ptitim , or Israeli couscous. It is in effect, pasta, so it takes flavour very well.   Ingredients Serves 4 400g giant/Israeli couscous, wholemeal if preferred 1 bunch raw beetroot  1tbsp poppy seeds 1tbsp nigella (kalonji) seeds  Olive oil to taste Sea salt and black pepper Juice of half a lemon Method To make the puree, peel the beetroot and cut into even-sized chunks. Toss them in a little olive oil with sea salt and black pepper, wrap securely in a foil parcel and roast in the oven at 180C for 60-90 minut...

I keep a container of the dry mix for this recipe in my cupboard for spontaneous fritter making – everyone should. Most of these ingredients should be in your cupboard, and if not your nearest corner shop will have them all.  These delicious fritters were one of our most popular dishes at the restaurant. They happen to be vegan and gluten free but that was incidental, as they pack a palate-pleasing punch, are satisfyingly crunchy and, when topped with a simple tahini dressing and some toasted seeds, would not be out of place at the breakfast, lunch or dinner table.  The most time-consuming element is making up the seasoned chickpea flour, which can be done well in advance. The rest is a work of minutes.   Also, if courgettes aren’t your thing, you can substitute sweetcorn,   grated  parsnip, cauliflower or potato.  Serves 4 500g chickpea (gram) flour  2tsp salt 1tsp freshly ground black pepper 1tbsp ground coriander 2ts...