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a bunch of pink radishes
2 tablespoons olive oil
1 red onion, finely sliced
the zest and juice of 1⁄2 unwaxed lemon
200g podded fresh peas (or frozen)
a small bunch of mint
4 slices of good bread such as sourdough
100g soft goat’s cheese or ricotta (optional)
a few allium flowers, or chopped chives (optional)


Classic Purple

Filed in Recipes


This is a recipe for
Anna Jones’ book ‘The Modern Cook’s Year - it’s one that I have also been drawn to whilst flicking through the seasons - it’s maybe the world’s prettiest sandwich? I have almost all of these fresh ingredients growing in my garden at the minute so of course I had to give it a whirl. What a riot of colour!


Apron on.

Preheat your oven to 200oC/180oC fan/gas 6.

Put the radishes, keeping the tops intact (if you have them), on a baking tray, drizzle with olive oil, season with salt and pepper, then roast in the oven for 20 minutes, or until the tops are crisp and the radishes have turned a softer, more mellow pink.

Put your sliced onion in a little bowl with a good pinch of salt and the lemon juice. Scrunch it all together with your hands. Leave to one side to continue to lightly pickle.

Pour boiling water from a kettle into a small saucepan, add a pinch of salt. Cook the peas for a few minutes, then drain. Mash them a little with a potato masher. Add the lemon zest, then a good pinch of salt and black pepper. Finely chop most of the mint (saving a few little leaves for later) and stir through the peas.

Once the radishes are roasted, toast or griddle your bread. Drizzle with a little olive oil. Pile the peas on the toasted bread, drain the now-bright-purple onions from their liquid and dot on top of the peas. Crumble the goat’s cheese on top and scatter with radishes. Finish with the remaining mint, and some allium flowers or chopped chives, if you like.

Enjoy with a glass of cold rosé in the sunshine!

Sarah x

Apron - Classic Purple
Photos - Taca Works
Recipe - Anna Jones




2 tbsp olive oil
4 spring onions, finely sliced
3 garlic cloves, finely chopped
1 large sweet potato, peeled and cut into 1-inch cubes
1 red chilli, finely sliced (reserve some for serving)
sea salt and freshly ground black pepper
1 cup quick-cook barley
½ cup dry white wine
4 cups vegetable stock, simmering in a pan with a pinch of saffron added
¾ cup freshly grated parmesan, extra for serving
1 tbsp unsalted butter
2 handfuls of fresh coriander, torn (reserve some for serving)

This is a perfect autumnal supper. The chillies provide heat to ward off those change-of-the-season nasties, while the sweet potatoes, barley and parmesan combine to create a rich, savoury meal. Not only is barley loaded with vitamins and minerals but it’s also a fantastic source of fibre, helping to lower cholesterol and regulate blood sugar. 


In a heavy bottomed casserole dish, heat oil over medium heat. Add the onions, garlic, sweet potatoes, chilli, salt and pepper, and sauté for 10-15 minutes, until the onion and sweet potato begin to soften. 

Add the barley, and fry for another minute, stirring constantly. Add the wine, and stir until the liquid has evaporated. Start to add the vegetable stock, a ladleful at a time, waiting until the previous one has been absorbed before adding the next. The risotto is ready when the barley still has a slight bite.

Stir in the butter, parmesan and coriander. Serve sprinkled with some slices of red chilli, a sprinkle of parmesan and coriander.


Lorna/Taca Cucina


Beet Bowl



160g cooked puy lentils
2 shallots, finely sliced
2 roasted/pickled beetroots, finely sliced
150g goats cheese, crumbled
salt and pepper 

6 tbsp extra virgin olive oil
3 tbsp cider vinegar
3 tsp caster sugar
handful of fresh coriander, finely chopped
pinch sea salt
pinch chilli flakes

This is a delicious simple-to-make but hearty salad bowl. Works perfectly as an accompaniment to another dish or just top it off with a poached egg for a substantial supper. The sharp, slightly spicy dressing lightens the earthiness of the beetroot and creaminess of the goats cheese.


First whisk together the olive oil, cider vinegar, sugar, coriander, sea salt and chilli flakes in a small bowl and set aside.

Then gently fry the shallots in little olive oil until dark golden.

Add the lentils and sliced beetroot to the fried shallots and cook for another 5 minutes.

Once warmed through remove from the heat and add the dressing to taste.

Season with freshly ground black pepper.

Spoon the salad into bowls, add goats cheese and enjoy!


Lorna/Taca Cucina