Meat-free Archives

Breakfast recipes

Smoked trout-and-ricotta blinis

30 minutes

Gluten-free Christmas

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

5 minutes

Battered and

Mackerel with warm vinegared potatoes

15 minutes

Beetroot recipes

Blueberry pickle

15 minutes

Blueberry pickle

Serves Makes 2 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1⁄2 cup red wine vinegar
1 cup white wine vinegar
4 t sugar
360 g blueberries
1 T caraway or celery seeds

Method

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the blueberries and celery seeds. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Egg-white omelette

Beetroot tarte tatin

Smoked trout-and-ricotta blinis

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

Mackerel with warm vinegared potatoes

Beetroot-marbled picnic eggs

Home-made aïoli

Beetroot broth

Green asparagus broth

Scrambled eggs three ways

Radish pickle

Blueberry pickle

Blueberry pickle

Ingredients

Method