Jane Baxter

Jun 26, 2024 | bbc.co.uk | Georgina Hayden |Jane Baxter |Jack Monroe |Zena Kamgaing

Make the most of summer vegetables with a simple pasta dish. Perfect for eating al fresco while sipping on a glass of wine.

Dec 30, 2023 | bbc.co.uk | Jane Baxter |Matt Tebbutt |Miguel Barclay |Galton Blackiston

Braised cabbage elevated to new heights of deliciousness - cooked in wine and cream with salty bacon. Use bright Savoy cabbage, or even cavolo nero!Side dishesSee all recipes using savoy cabbage (73)Choose dark-green cabbages that feel solid and heavy for their size, and have firmly layered, crisp, curling leaves. Savoys are at their best, from October to February. Firm Savoy cabbages will keep in a cool, dark place for up to one week. Shred or cut Savoy into wedges with the hard core discarded.

Nov 20, 2023 | bbc.co.uk | Richard Corrigan |Beth Davies |Jane Baxter

Roasted Jerusalem artichokesJerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips. MethodBoil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Roast for 20 minutes, then serve straightaway.

Nov 9, 2023 | bbc.co.uk | Portia Spooner |Jane Baxter |Maunika Gowardhan |Saskia Sidey

Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over a medium heat, then add the cooked potato and fry for another 5 minutes until golden. If you don't have any leftover potatoes, bring a pan of water to the boil and cook your potatoes until just tender, then cut into roughly 2cm/¾in chunks and fry with the onions. Tip into a bowl and set aside. Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli. Stir for a minute or two.

Sep 25, 2023 | theguardian.com | Jane Baxter

Native Americans grew corn alongside climbing beans and squash in a symbiotic planting system known as the three sisters: the corn stalks gave the beans something to climb while fixing nitrogen into the soil, and the squash leaves provided shade. This stew uses all three sisters and is an economical, autumnal bowl of goodness. I’ve listed frozen corn in the ingredients, but you could also use fresh corn, scraping it straight off the cob.