The Circus Gardener's Kitchen

seasonal vegetarian cooking with a side helping of food politics

recipe index



asparagus, broad bean and Spring herb tart
asparagus, lemon and basil pasta
asparagus with poached egg, mint and Parmesan
beer battered asparagus with lemon and gherkin aioli
beer battered halloumi with chips and “mushy” peas
broad bean and coriander falafel
broad bean, dill and mozzarella fritters
broad bean, feta and chive tarts
garlic, porcini and pistachio sausages
herb and mozarella fritters
herb and spring onion panelle
kale and caramelised onion tart with walnut crust
open ravioli of asparagus with pea purée
smoked cheese and chive beignets
smoked paprika tagliatelle with asparagus and wild garlic pesto
Szechuan-style tofu with spring onions
wild garlic tagliatelle with wilted greens
wild garlic tartlets
wild nettle pizza

vegan savoury

asparagus, basil and sesame wraps
asparagus, strawberry and red onion salad
Bombay new potato
broad bean pilaf with slow roasted cinnamon tomatoes and lemon zhug
broad bean, spring onion and oregano soup
butter bean and Spring herb dip
cannellini beans with garlic and oregano
garlic, white bean and rosemary soup
nettle top fritters with chilli dipping sauce
new potato salad with rocket, lemon and mint pesto
pea and broad bean croquettes with Thai basil sauce
pea and tarragon soup
radish, broad bean and mint salad
rosemary flatbread biscuits
samphire, hazelnut and roast lemon salad
socca pancakes with char-grilled asparagus, tomato and herbs
sweet potato, turnip and chickpea hash
wild garlic gnocchi with kale
wild garlic oil
yellow split pea and wild garlic tarka dhal


rosemary and pine nut semifreddo

vegan sweet

banana, peanut butter and strawberry smoothie
French tarragon and olive oil ice cream
peanut butter and chocolate tart with roast banana ice cream
strawberry crème brulee
strawberry crumble with elderflower ice cream
strawberry sorbet



broccoli, pea and chive tart
cauliflower, pea and paneer curry
courgette, aubergine and tomato tart
courgette, tomato and olive tian
Neapolitan style tomato pizza
parpadelle with pea, pistachio and mint pesto
pea, avocado and basil risotto
peach, smoked avocado and mozzarella salad
pea and ricotta polpette with mint and pistachio pesto
potato, spinach and broad bean frittata with mint oil
roasted cauliflower and thyme risotto with lemon pangritata
salade niçoise végétarien
stuffed arancini with smoky tomato sauce
Thai-style sweetcorn fritters with sweet chilli dipping sauce

vegan savoury

beetroot, chickpea and bean burgers
broccoli, courgette and wasabi soup
calabrese pakora
carpaccio of summer vegetables
chargrilled courgette salad with lemon and basil
cucumber, shallot and strawberry salad with mint and passionfruit dressing
damson ketchup
French bean and sesame salad
green chickpea hummus
green pea and coconut dhal
Indonesian-style spicy noodles with summer cabbage
Kung Pao cauliflower
onion bhaji
Pad Thai
raspberry vinegar
roasted crushed new potatoes
scallopini soup with garlic and mint
Singapore-style noodles
smoked aubergine, tomato and chickpea casserole
spicy cauliflower samosas
stir fried green beans with crispy shallots
sweetcorn and roasted yellow pepper soup
Thai-style cucumber salad
tomato, lentil and tamarind soup
vegetable chow mein
Vietnamese-style fried rice
Vietnamese-style tofu with pak choi and basil
yellow tomato gazpacho shots


chocolate and olive oil mousse with kirsch soaked cherries
gooseberry crumble and elderflower caramel ice cream
hazelnut meringue gateau with raspberries and cream
plum and cobnut frangipane tart
summer fruits creme brulee

vegan sweet

blueberry tart with lemon verbena ice cream
cherry, almond and pistachio crumble
griddled plums with thyme, orange and vanilla ice cream
loganberry and lavender ice cream
Thai basil and lemongrass ice cream



artichoke and taleggio pizza fritta
beetroot, kale and blue cheese tartlets
carrot, cashew and coriander fritters
carrot, courgette and halloumi burgers with chive aoili
chard and Parmesan tart
herb and Parmesan stuffed tomatoes
huevos rancheros
kale, quinoa and nut roast en croute
leek, mushroom and tarragon filo tartlets
roast beetroot, halloumi and freekeh salad
roast chicory and olive tart
spinach, mozzarella and Parmesan sausages

vegan savoury

aloo chaat
aubergine, basil and tomato pasta
aubergine with pomegranate molasses
baked potato soup with chive oil
beetroot and horseradish soup with thyme and caraway croutons
cabbage, coconut and cumin pakora with coriander relish
char-grilled baby cauliflower with salsa verde
Indonesian-style fried rice
kale and butter bean fritters
mushroom fricassee with butternut squash fondant
miso and sesame glazed aubergine
mushroom and chestnut ragout with parsnip puree
noodle soup with pak choi and lemongrass
parsnip crisps with smoked salt and thyme
pear, walnut and pomegranate salad
Persian stuffed squash with tahini sauce and cinnamon onions
portobello and wild mushroom and ale pie
roast chickpea and avocado salad
roast mushroom tagliatelle with tarragon sauce
roast squash, quinoa and black chickpea salad
Singapore-style noodles
spiced red rice and lentil salad
squash, mushroom and chestnut pie
stir fried green beans with crispy shallots
sweet and sour glazed carrots
sweet potato and spring onion latkes
Szechuan-style mushrooms with aubergine
Thai pumpkin and coconut soup
triple cooked chips
warm salad of butternut squash, chickpea and kale
winter squash and bean chilli with guacamole


apple kringle
sous vide pear with hazelnut and cinnamon crumble

vegan sweet

almond stuffed pears with chocolate sauce
apple and rosemary tartlets
apple strudel ice cream
blueberry fool
chestnut and chocolate tart
cobnut and cacao nib ice cream
cobnut and chocolate pavé
pear and star anise sorbet with pear wafers



chard, leek and potato pies
chargrilled broccoli and spaghetti with lemon and basil pesto
chestnut and pecan raised pie
leek, mushroom and pepper stroganoff
leek, potato and chive cakes with shallot and tomato sauce
leek tart with hazelnut crust
parsnip, ricotta and chive gnocchi with lemon and sage butter
sesame crusted cabbage and potato cakes
spinach, walnut and rosemary pesto

vegan savoury

beetroot, avocado and pink grapefruit salad
broccoli tempura with soy and ginger dipping sauceborlotti bean, hazelnut and porcini pâté
celeriac and cumin oven fries
celery with peanut butter and smoked paprika
chick pea curry with green pea pilau
chickpea soup with rosemary oil
kale and shiitake tom yum
Jerusalem artichoke and roast garlic soup
Moroccan butternut and lentil soup
with sweet chermoula oil

parsnip and chestnut soup with sage oil
pea and chickpea cakes with curry oil
potato, rosemary and chilli soup
radicchio, carrot and blood orange salad
roasted Brussels sprouts and shallots with lemon and smoked sea salt
red cabbage, apple and cranberry salad
roast savoy cabbage with miso and sesame
saffron braised leek with cannellini and farro
smoky bean and tomato stew
stir fried broccoli with sesame and garlic
swede and carrot soup with smoked paprika
Tuscan style bean and vegetable soup
winter slaw with ginger and sesame dressing
vegetarian gravy
wok-fried Brussels sprouts with sriracha


pumpkin seed, cranberry and nut tartlets
rhubarb tart with star anise ice cream

vegan sweet

blood orange and thyme sorbet
chocolate and smoked salt tart with bay leaf ice cream
vegan chocolate, olive oil and smoked sea salt sorbet
coffee ice cream with pecan biscotti
Keralan-style banana fritters
rhubarb and lemongrass granita
rhubarb and vanilla jam
rose petal and rhubarb ice cream
spiced clementines with clementine sorbet

7 replies

  1. How.the.heck have i never stumbled across your site before? Sorting your recipes seasonally is a great idea. Beautiful work ❤

    Liked by 3 people

  2. Wow, everything looks so yummy here! Looking forward to trying a few of these!!

    Liked by 1 person

  3. Love the way you have divided the recipes into seasons. And I love the name circusgardner, and better still the story behind it. Always wondered about the name. Today read your “about” page properly! 🙂

    Liked by 1 person


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