The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

recipe index

apple
apple and rosemary tartlets (V)
apple doughnuts with toasted pine nut ice cream (V,GF)

asparagus
asparagus, broad bean and Spring herb tart
– asparagus, lemon and basil pasta
asparagus, ricotta and basil tart
asparagus, strawberry and red onion salad (V,GF)
– asparagus with poached egg, mint and Parmesan
beer battered asparagus with lemon and gherkin aioli
open ravioli of asparagus with pea purée
socca pancakes with char-grilled asparagus, tomato and herbs (V,GF)
tempura vegetables with sweet chilli dipping sauce (V,GF)

aubergine
aubergine, basil and tomato pasta (V)
aubergine, tomato and Parmesan bake
aubergine with pomegranate molasses (V,GF)
courgette, aubergine and tomato tart
crispy aubergine with a hot, sweet and sour sauce (V,GF)
miso and sesame glazed aubergine (V, GF)
smoked aubergine, tomato and chickpea casserole (V,GF)
Szechuan-style mushrooms with aubergine (V, GF)

avocado
beetroot, avocado and pink grapefruit salad (V,GF)
frisee, canellini bean and avocado salad (V,GF)
pea, avocado and basil risotto
peach, smoked avocado and mozzarella salad (GF)

banana
banana, peanut butter and strawberry smoothie (V,GF)
Keralan-style banana fritters (V)
peanut butter and chocolate tart with roast banana ice cream (V,GF)

bean sprouts
winter slaw with ginger and sesame dressing (V,GF)

beetroot
beetroot, avocado and pink grapefruit salad (V,GF)
beetroot and horseradish soup with thyme and caraway croutons (V)
beetroot, chickpea and bean burgers (V)
roast beetroot, halloumi and freekeh salad

blueberry
blackberry and blueberry pecan crumble (V,GF)
blueberry fool (V, GF)
blueberry tart with lemon verbena ice cream (V, GF)

borlotti bean
bean and vegetable casserole with pistou (V,GF)
borlotti bean cassoulet (V, GF)
borlotti bean, hazelnut and porcini pâté (V,GF)

broad bean
asparagus, broad bean and Spring herb tart
broad bean and coriander falafel (GF)
broad bean, feta and chive tarts
broad bean pilaf with slow roasted cinnamon tomatoes and lemon zhug (V)
broad bean, spring onion and oregano soup (V,GF)
pea and broad bean croquettes with Thai basil sauce (V, GF)
potato, broad bean and spinach frittata (GF)
vegetarian salad niçoise

broccoli
broccoli, courgette and wasabi soup (V,GF)
broccoli, pea and chive tart
broccoli tempura with soy and ginger dipping sauce (V,GF)
Indonesian-style fried rice (V,GF)
pak choi and broccoli with soy sauce and garlic (V, GF)
stir fried broccoli with sesame and garlic (V,GF)

Brussels sprout
roasted Brussels sprouts and shallots with lemon and smoked sea salt (V, GF)
wok-fried Brussels sprouts with sriracha (V,GF)

butter bean
butter bean and Spring herb dip (V, GF)
gigantes (V, GF)
kale and butter bean fritters (V, GF)

butternut squash
Moroccan butternut and lentil soup with sweet chermoula oil (V, GF)
– mushroom fricassee with butternut squash fondant (V, GF)
warm salad of butternut squash, chickpea and kale (V, GF)

cabbage
cabbage, coconut and cumin pakora with coriander relish (V, GF)
Indonesian-style noodles with cabbage (V, GF)

calabrese
calabrese pakora (V,GF)

cannelini bean
cannellini beans with garlic and oregano (V,GF)
frisee, canellini bean and avocado salad (V,GF)
garlic, white bean and rosemary soup (V, GF)
roast parsnip with cannellini bean puree and crispy lentils (V, GF)

carrot
carrot and apricot falafel with whipped feta and dukkah
carrot, cashew and coriander fritters
– carrot, courgette and halloumi burgers with chive aoili
Irish stew (V, GF)
radicchio, carrot and blood orange salad (V,GF)
swede and carrot soup with smoked paprika (V, GF)
sweet and sour glazed carrots

cauliflower
cauliflower, pea and paneer curry (GF)
cauliflower samosas (V, GF)
– char-grilled baby cauliflower with salsa verde (V,GF)
Kung Pao cauliflower (V,GF)
roasted cauliflower and thyme risotto with lemon pangritata
spicy roast cauliflower with hummus and pomegranate (GF)

chard
chard and butter beans with wild garlic
chard and Parmesan tart
chard, leek and potato pies

cherry
cherry, almond and pistachio crumble (V, GF)

chicory
roast chicory and olive tart

chickpea
chick pea curry with green pea pilau (V, GF)
chickpea soup with rosemary oil (V, GF)
green chickpea hummus (V, GF)
pea and chickpea cakes with curry oil (V,GF)
potato and mint pakora with spicy chickpeas (V, GF)
roast chickpea and avocado salad (V, GF)
– roast squash, quinoa and black chickpea salad (V, GF)
smoked aubergine, tomato and chickpea casserole (V,GF)
– sweet potato, turnip and chickpea hash (V, GF)
warm salad of butternut squash, chickpea and kale (V, GF)

chocolate
almond stuffed pears with chocolate sauce (V, GF)
chestnut and chocolate tart (V, GF)
chocolate and smoked salt tart with bay leaf ice cream (V, GF
churros with chocolate sauce (V, GF)
cobnut and cacao nib ice cream (V, GF)
cobnut and chocolate pavé (V, GF)
chocolate, olive oil and smoked sea salt sorbet (V, GF)
peanut butter and chocolate tart with roast banana ice cream (V,GF)

clementine
spiced clementines with clementine sorbet (V, GF)

courgette
broccoli, courgette and wasabi soup (V,GF)
– carrot, courgette and halloumi burgers with chive aoili
chargrilled courgette salad with lemon and basil (V,GF)
courgette, aubergine and tomato tart

cucumber
cucumber, shallot and strawberry salad with mint and passionfruit dressing (V, GF)
Thai-style cucumber salad (V, GF)

damson
– damson ketchup (V, GF)

feta
broad bean, feta and chive tarts
carrot and apricot falafel with whipped feta and dukkah

flageolet bean
flageolet bean and crispy leek risotto with truffle oil (V, GF)

garlic
garlic, white bean and rosemary soup (V, GF)
Jerusalem artichoke and roast garlic soup (V, GF)

green beans
French bean and sesame salad (V, GF)
stir fried green beans with crispy shallots (V, GF)

halloumi
beer battered halloumi with chips and “mushy” peas
– carrot, courgette and halloumi burgers with chive aoili

herb
– herb and mozarella fritters
– herb and spring onion panelle
rosemary flatbread biscuits
Thai basil and lemongrass ice cream (V, GF)

Jerusalem artichoke
Jerusalem artichoke and roast garlic soup (V, GF)

kale
kale and butter bean fritters (V, GF)
kale and shiitake tom yum (V, GF)
kale and sweet potato soup with horseradish cream (V, GF)
kale, quinoa and nut roast en croute
warm salad of butternut squash, chickpea and kale (V, GF)
wild garlic gnocchi with kale (V)

leek
flageolet bean and crispy leek risotto with truffle oil (V, GF)
leek, mushroom and pepper stroganoff
leek, potato and chive cakes with shallot and tomato sauce (GF)
– leek tart with hazelnut crust

lentil
Keralan-style pumpkin and lentil curry (V, GF)
Lebanese-style rice and lentils with crispy onions
Moroccan butternut and lentil soup with sweet chermoula oil (V, GF)
roast parsnip with cannellini bean puree and crispy lentils (V, GF)
spiced red rice and lentil salad (V,GF)

mushroom
Indonesian-style fried rice (V,GF)
kale and shiitake tom yum (V, GF)
leek, mushroom and pepper stroganoff
mushroom and chestnut ragout with parsnip puree (V, GF)
– mushroom fricassee with butternut squash fondant (V, GF)
portobello and wild mushroom and ale pie (V)
portobello steaks with salmoriglio sauce (V, GF)
roast mushroom tagliatelle with tarragon sauce (V)
squash, mushroom and chestnut pie (V)
Szechuan-style mushrooms with aubergine (V, GF)

nettle
nettle top fritters with chilli dipping sauce (V, GF)
wild nettle pizza

onion
onion bhaji (V, GF)
vegan gravy

orange
blood orange and thyme sorbet (V, GF)

pak choi
noodle soup with pak choi and lemongrass 
– pad thai (V, GF)
pak choi and broccoli with soy sauce and garlic (V, GF)
Vietnamese-style tofu with pak choi and basil (V, GF)

parsnip
mushroom and chestnut ragout with parsnip puree (V, GF)
parsnip, cranberry and nut roast (V, GF)
parsnip crisps with smoked salt and thyme (V, GF)
parsnip, ricotta and chive gnocchi with lemon and sage butter
roast parsnip with cannellini bean puree and crispy lentils (V, GF)

pea
broccoli, pea and chive tart
green pea and coconut dhal (V, GF)
open ravioli of asparagus with pea purée
parpadelle with pea, pistachio and mint pesto
pea and broad bean croquettes with Thai basil sauce (V, GF)
pea and chickpea cakes with curry oil (V,GF)
pea, avocado and basil risotto
pea and ricotta polpette with mint and pistachio pesto
pea and tarragon soup (V, GF)

peach
peach, smoked avocado and mozzarella salad (GF)

pear
almond stuffed pears with chocolate sauce (V, GF)
pear and star anise sorbet with pear wafers (V, GF)
pear, walnut and pomegranate salad (V, GF)

pecan
coffee ice cream with pecan biscotti (V)

pepper
huevos rancheros (GF)
Indonesian-style fried rice (V,GF)
leek, mushroom and pepper stroganoff
sweetcorn and roasted yellow pepper soup (V, GF)

potato
aloo chaat (V, GF)
baked potato soup with chive oil (V, GF)
Bombay new potato (V, GF)
Irish stew (V, GF)
new potato salad with rocket, lemon and mint pesto (V, GF)
potato and mint pakora with spicy chickpeas (V, GF)
potato, broad bean and spinach frittata (GF)
potato, rosemary and chilli soup (V, GF)
roasted crushed new potatoes (V, GF)
triple cooked chips (V, GF)
vegetable hotpot (V, GF)
vegetarian salad niçoise

pumpkin
Keralan-style pumpkin and lentil curry (V, GF)
Thai pumpkin and coconut soup (V, GF)

raspberry
raspberry vinegar (V, GF)

rhubarb
rhubarb and lemongrass granita (V, GF)
rhubarb crumble and custard ice cream (V, GF)
– rhubarb tart with star anise ice cream
rose petal and rhubarb ice cream (V, GF)

shallot

rocket, crispy shallot and Parmesan salad (GF)

spinach

potato, broad bean and spinach frittata (GF)

spring onion
Cantonese-style stir fried noodles (V)
sweet potato and spring onion latkes (V, GF)
Szechuan-style tofu with spring onions (V, GF)

squash
Persian stuffed squash with tahini sauce and cinnamon onions (V, GF)
– roast squash, quinoa and black chickpea salad (V, GF)
squash, mushroom and chestnut pie (V)
winter squash and bean chilli with guacamole (V, GF)

strawberry
asparagus, strawberry and red onion salad (V,GF)
cucumber, shallot and strawberry salad with mint and passionfruit dressing (V, GF)
banana, peanut butter and strawberry smoothie (V,GF)
strawberry crème brulee (V, GF)
strawberry sorbet (V, GF)

swede
swede and carrot soup with smoked paprika (V, GF)

sweetcorn
sweetcorn and roasted yellow pepper soup (V, GF)
Thai-style sweetcorn fritters with sweet chilli dipping sauce

sweet potato
sweet potato and spring onion latkes (V, GF)
sweet potato oven fries (V, GF)
– sweet potato, turnip and chickpea hash (V, GF)

tofu
katsu curry with panko tofu (V)
Singapore-style noodles (V, GF)
Szechuan-style tofu with spring onions (V, GF)
Vietnamese-style fried rice (V, GF)
Vietnamese-style tofu with pak choi and basil (V, GF)

tomato
broad bean pilaf with slow roasted cinnamon tomatoes and lemon zhug (V)
Greek-style tomato fritters (V, GF)
herb and Parmesan stuffed tomatoes
huevos rancheros (GF)
Neapolitan style tomato pizza
slow roast tomato soup with basil oil (V, GF)
vegetarian salad niçoise
yellow tomato gazpacho shots (V, GF)

turnip
– sweet potato, turnip and chickpea hash (V, GF)

walnut
pear, walnut and pomegranate salad (V, GF)

wild garlic
wild garlic gnocchi with kale (V)
wild garlic oil (V, GF)
yellow split pea and wild garlic tarka dhal (V, GF)

7 replies

  1. How.the.heck have i never stumbled across your site before? Sorting your recipes seasonally is a great idea. Beautiful work <3

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

  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! 🙂

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