This is a traditional dish in the American South. Okra is dredged in seasoned polenta, then fried until golden. Worth a try if you can find fresh okra.
This recipe is delicious when asparagus is in season during the spring.
Fresh artichokes are sautéed in garlic butter before steaming in this Italian-inspired vegetable dish.
Here is a very simple way of enjoying avocados as a starter.
There are peppers, peppers and still more peppers in this delicious grilled pepper recipe. Feel free to use a mixture of green, yellow, orange and red peppers. This is great on it's own as part of an antipasti platter, and makes a delicious wrap or panini with melted cheese.
A pizza with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Pecorino cheese.
Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!
Great flavours in one dish - escarole, olives, lemon juice and capers. Serve as a side dish or with toasted bread, or even use to top a jacket potato. Makes two generous servings. If you can't find escarole, use curly endive.
An easy salad that will impress dinner guests. It is also versatile - summer berries are a nice alternative.
Jarred beetroot are great for this recipe, making it ready in minutes. You can save the juice, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of soured cream.