My recipes will be based on items available from Scarecrows Pantry and along with standard store cupboard ingredients.
What I want to try and achieve from Scarecrows Kitchen is not just to introduce you to tasty, family friendly recipes and amazing ingredients, but also give you more confidence to cook & produce dishes for your family and friends.
Read more about the person behind the recipes here!
Maple roasted squash with rhubarb, apple, fresh mint and pumpkin seedsThis vegan recipe will blow your taste buds away, with a sweet buttery Maple roasted butternut squash, topped with a tangy rhubarb and lemon sauce.Aubergine shells filled with edamame bean ratatouille, vegan cheese sauceThis vegan recipe has a real summer vibe feel with bright colours and fresh flavours!Potato bake with sweet potatoes, mushrooms, leeks and smoked garlicAn oven baked delight with layered leeks, mushrooms, onions and two types of potatoes.Vegan tagine with butternut squash, cauliflower, green olives and apricotsWhy not try this tasty Moroccan style vegan roasted tagine, over flowing with healthy vegetables?Crispy fried butternut squash and spinach bhajis with vegan yoghurt, spring onion and lime dipIt's the weekend and you're craving an Indian delight. Aromatic flavours and wonderful spice combinations!Roasted broccoli, aubergine, red chili crispy parcels with vegan cheddar and organic mustard mayo dipWow!! I really love these chard broccoli parcels, crispy on the outside and extremely rich and creamy on the inside!Roasted pattypan squash with candy beet, brie and rosemaryThis recipe is a real treat for a vegetarian Sunday roast option. Rich, creamy and packed full of Sunday flavours. Fresh rosemary and the sweetness from the beets are a prefect combination.Stuffed rainbow chard, braised rice and fresh herbsThis recipe would work with so many types of fillings, Moroccan spiced meats, Asian flavoured salmon or even cheeses.