But this humble root vegetable deserves more credit. Packed with nutrients, endlessly versatile in the kitchen, and grown right here in the UK all year round, carrots are one of the country’s quiet food heroes. But rather than just boil them for your weekly roast, we’ve looked at some of the best ways to cook carrots. And delved into their health benefits.

A homegrown success story

Nearly all the carrots on British plates are grown locally, with UK farmers producing over 700,000 tonnes every year. That’s around 100 carrots for every single person in the country. They’re harvested throughout the seasons, starting in the south and moving northwards. Meaning fresh carrots are always available.

Each one costs just a few pence, but together they’re worth almost £300 million to the UK economy. From field to shop in just a couple of days, with minimal food miles, they’re a sustainable choice too.

Read more: how to eat more sustainably

The health boost inside every bite

Nutritionist Dr Laura Wyness points out that the standout nutrient in carrots is beta-carotene, which gives them their bright orange colour. Our bodies convert beta-carotene into Vitamin A – essential for vision, healthy skin, and a strong immune system.

Carrots are also full of fibre, something most of us lack in our diets. One medium carrot contains around 2g, edging you closer to the recommended 30g daily intake. On top of this, carrots are low in calories, naturally sweet, and 80% water, making them a refreshing and filling snack. Compared to a banana, a carrot has over 50% fewer calories and sugars, yet delivers far more Vitamin A.

Chewing raw carrots can even help with oral health by stimulating saliva. This reduces harmful bacteria, while the crunchy texture helps break down plaque.

Spicy carrot soup

Ideas for new ways to cook and enjoy them

Carrots are cheap, colourful, and incredibly adaptable. They can be roasted, mashed, grilled, grated, spiralised, juiced, or baked. And they come in more than just orange – purple, yellow, pink, and stripy varieties can make your dishes stand out.

Try these easy ideas:

• Roast with honey and cumin for a sweet-spiced side.
• Toss carrot ribbons into salads or stir fries.
• Grill whole carrots, then serve with mascarpone and toasted nuts.
• Blitz the green tops into a bright, punchy pesto.
• Grate with apple and raisins for a fresh coleslaw.
• Bake into cakes, muffins, flapjacks, or even ice cream.

Carrots also work beautifully at every meal. Think overnight carrot cake oats for breakfast, a crisp carrot salad at lunch, and sticky roasted carrots with balsamic glaze for dinner.

Roasted whole with honey drizzle

Farmers behind the crunch

It takes more skill and technology to grow carrots than many realise. Fields are rotated to keep crops healthy, frost is warded off with straw, and GPS-guided tractors sow seeds in perfectly straight lines. Robots even help with weeding and sorting. Today’s carrots contain 50% more carotene than those grown in the 1970s, thanks to careful breeding and soil management.

Will Hunter, a fourth-generation farmer from Lancashire, says: “We are very proud of what we grow and want to show the skill and care that goes into producing something as ‘simple’ as a carrot. If every household ate just a few more, it would make a huge difference to British farming.”

A vegetable worth celebrating

Affordable, nutritious, and sustainable, carrots prove that sometimes the simplest foods are the most powerful. Whether you crunch them raw, roast them golden, or bake them into something sweet, they bring colour and goodness to your plate.

So next time you shop, add an extra bag. Britain’s farmers, and your body, will thank you.

Carrot factoids

1. Britain produces over 700,000 tonnes of carrots each year – that’s the weight of 70 Eiffel Towers – around 100 each for every member of the population
2. Carrots are harvested all year round so they are always fresh from the field starting earlier in the year with southern regions and moving up the country from Kent to the north of Scotland.
3. The first recorded carrots weren’t orange – believed to have originated in Afghanistan in 7^th Century AD – carrots were purple or yellow, with orange developed in the 16th century in Holland.
4. To keep them cosy over winter and free from frost, carrots are covered with beds of straw
5. Carrots like fresh soil and a new place to grow each year. To protect them from disease, carrots can only be grown in the same field once every seven years, so farmers ‘rotate’ them around their farm
6. A love medicine: The Greeks called the carrot “Philtron” and used it as a love medicine
7. Carrots like sandy soils, growing wonky if the land is stony.
8. A lot of research, innovation and technology goes into growing the best carrots in the UK, from making sure the seed grows well in the soils we have, to improve nutrient value – today’s carrots have 50% more carotene that those of 1970 – and to make sure they last well on shop shelves. GPS is used in tractors to plant the carrots perfectly straight lines and robots are used for weeding and sorting
9. Carrots are worth £290 million to the UK economy – but one of the cheapest veg to buy

www.britishcarrots.co.uk

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It’s been perfect conditions for courgettes – for all summer squashes in fact. Lots of sun and lots of rain, and generally pretty warm weather. Most gardeners are in seventh heaven – but what are you going to do with all your courgettes?!

Here are five simple recipes to help you start wading through that heap of gorgeous courgettes. If you’ve got any other suggestions, we’d love to hear in the comments below.

That viral courgette pasta dish

You know the one; Stanley Tucci has been losing his mind over it. It’s formally called Spaghetti alla Nerano and it’s deceptively simple in concept. But what a fantastic dish. Stanley has it right.

Start with frying thinly sliced courgettes in olive oil until golden, then setting them aside to cool – or even chill overnight in the fridge if you can. Cook spaghetti in salted boiling water until just shy of al dente. Meanwhile, return the courgettes to a pan with a ladleful of pasta water, letting them soften further into a creamy base. Drain the pasta and toss it straight into the pan with the courgettes, stirring vigorously with more pasta water to help it all emulsify. Off the heat, add heaps of grated pecorino and parmesan, seasoning, and stir quickly to melt it into the sauce. Finish with torn basil leaves and a drizzle of good olive oil, then serve immediately while it’s still glossy and hot.

Simple griddled courgettes

Lovely and easy – slice thinly lengthways and either griddle or barbecue the courgettes – but quickly. You want flavour without them going too soggy. Cool them, lay them flat on a plate or toss them in a bowl, and add freshly squeezed lemon, really good extra virgin olive oil, fresh garlic, salt and pepper – even some fresh herbs if you’re feeling fancy. This is a brilliant side dish, or a salad dish on its own. It’s also vegan and uses up a ton of your green fruits really fast.

Power up that buddha bowl

You don’t have to cook courgettes. They’re absolutely delicious raw, and a softer taste and hit than their cucumber cousins. Grate them, slice them, chop them, or make them into courgetti (like here). Dress them up – they love lemon and oil, or any fresh summery dressing. Remember they contain a lot of water though – eat them quickly before your buddha is swimming.

Chilled courgette soup

This sort of thing is a great way to use up all sorts of green things, really. But let’s focus on courgettes for now. Start by gently cooking chopped courgettes and a little onion or shallot in olive oil until soft but not browned. Add a clove of garlic and gently cook for another minute, then pour in enough vegetable stock to just cover the vegetables and simmer.

Once everything is tender, blend the soup with a handful of fresh summer herbs like basil or mint, and a spoonful of crème fraîche or Greek yoghurt for creaminess. Chill it in the fridge for a few hours until cold. Before serving, drizzle with olive oil and garnish with extra herbs. You could even add cute edible flowers if you like, Meghan-style (!) Serve cold, ideally on a hot day.

Courgette ribbon salad with feta and pine nuts

Again with the lovely crunch of raw courgette, but there’s a bit more substance to this salad. Use a mandolin or really sharp knife to get thin slices and simply build this salad in the bowl. Croutons, crumbled feta, herbs, pine nuts, pesto dressing. Lots of summery, Mediterranean flavours in a light but punchy salad that’s easy to throw together. You could probably add some black olives to this too, a squeeze of lemon, some oil. Go nuts, enjoy yourself.

Fried courgette crisps

To be honest, you have to eat these straight from the pan for them to be actually crispy, but it doesn’t matter. These are so lovely to eat – and perfect to go with your aperitif or glass of chilled wine on a summer evening. Slice, dust in SR flour, and fry. The only thing these need is a sprinkle of good salt. Simples.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Wondering what to do with your courgette glut? 5 great recipes appeared first on Silver Magazine.

In fact, it could be spilling secrets about your personality before you’ve even taken your first sip. Whether you’re a fan of something timeless and refined, a lover of bold flavours, or partial to a tropical escape in a glass, there’s a story behind every order. So, what does your favourite cocktail say about you?

With the warmer months just around the corner, it’s almost time to fire up the barbeque, dust off the sunglasses, and start plotting those garden parties, rooftop drinks, and cheeky beach getaways. Whether you’re soaking up the sun in the back garden, kicking back on holiday, or clinking glasses at a London social club high above the skyline, one thing’s for sure: summer calls for a cocktail.

Let’s take a look, and since we’re all about balance, you’ll find each recipe below, with a little twist to make it your own.

Martini – The Classicist

You’re all about elegance, intention, and knowing what works. A martini person doesn’t dabble, they decide. Your wardrobe is probably a mix of clean silhouettes and timeless staples, your calendar is organised, and your phone is always charged. People look to you when they need a voice of reason or a restaurant recommendation that never misses.

You’re calm in a crisis, sharp in a meeting, and likely the person who leaves a party early and still manages to feel mysterious.

You’ll need:

• 60ml gin
• 10ml dry vermouth (or less if you like it super dry)
• Lemon twist or olive (depends how Bond you’re feeling)

How to make it:
Stir gin and vermouth over ice until chilled to perfection. Strain into a martini glass, garnish, and serve with a raised eyebrow.

For a twist:
Swap gin for vodka to keep it clean but a little more contemporary.

Read more: Five of our favourite salad dressing recipes

Margarita – The Life of the Party

You’re a walking good time. Bold, bubbly, and full of zest, you’re the kind of person people turn to when they want to really let loose. You bring energy to every room you enter, and have a rare gift for making strangers feel like friends.

Spontaneous is your default setting. Your camera roll is full of blurry photos, your suitcase is always half-packed, and your stories start with “you had to be there.”

You’ll need:

• 50ml tequila
• 25ml Cointreau
• 20ml fresh lime juice
• Salt rim and lime wedge

How to make it:
Rub the glass with lime, dip in salt, shake the rest with ice, and pour. Brace yourself for compliments (and possibly karaoke).

For a twist:
Add a splash of fresh orange juice or a chilli salt rim for a little bite.

Old Fashioned – The Steady Hand

Reliable. Grounded. Comforting in a world that’s moving too fast. You’re the friend who shows up on time, never flakes, and remembers everyone’s coffee order. You believe in doing things properly, whether it’s polishing your shoes or mixing your drinks.

Classic doesn’t mean boring. You’ve just got depth and quiet confidence. You value tradition, but you’re not stuck in the past. In fact, you’re probably the one keeping everyone else balanced.

You’ll need:

• 50ml bourbon or rye
• 1 sugar cube
• A few dashes of Angostura bitters
• Orange peel

How to make it:
Muddle sugar and bitters, add the bourbon, a big ice cube, and stir with purpose. Garnish with orange peel and take your time.

For a twist:
Add a few drops of chocolate bitters for a richer, deeper sip.

Negroni – The Curious One

You’re an old soul with modern tastes. A thinker, a talker, a little mysterious, Negroni lovers are often the ones asking big questions over candlelit tables. You enjoy the finer things (but never showy), and you gravitate towards rich, layered experiences.

People might call you intense, but you just care deeply about ideas, places and people. You’re hard to pigeonhole, and you like it that way.

You’ll need:

• 25ml gin
• 25ml Campari
• 25ml sweet vermouth
• Orange slice

How to make it:
Pour over ice in a rocks glass, stir gently, and garnish with an orange slice. Drink like you’ve seen things.

For a twist:
Swap gin for prosecco to create a lighter, spritzier Negroni Sbagliato.

Mojito – The Free Spirit

You’re the spontaneous road-tripper, the barefoot dancer, the “let’s just see where the night takes us” type. People love being around you because you bring lightness into the room and you never take things too seriously.

Your energy is magnetic, and you have that rare ability to roll with the punches. You probably own more than one plant, and your passport gets a decent amount of use.

You’ll need:

• 50ml white rum
• 25ml lime juice
• 2 tsp sugar
• Fresh mint
• Soda water

How to make it:
Muddle mint, lime, and sugar in a glass. Fill with ice, pour in rum, top with soda, stir, and enjoy under a string of fairy lights.

For a twist:
Throw in a few raspberries or passionfruit pulp for a fruity remix.

Espresso Martini – The Night Owl

You thrive when the sun goes down. Always juggling ten ideas, five group chats, and at least one side hustle. Espresso Martini fans are effortlessly cool with just a dash of chaos, and we mean that affectionately.

You’re driven, charming, and probably a bit of a flirt. Sleep? That is future you’s problem.

You’ll need:

• 40ml vodka
• 20ml coffee liqueur
• 20ml fresh espresso
• Coffee beans to garnish

 How to make it:
Shake everything with ice until it’s frothy and cold. Strain into a chilled martini glass and finish with three beans (for luck, obviously).

For a twist:
Add a splash of Baileys or salted caramel syrup for a creamy, indulgent kick.

Bloody Mary – The Brunch Enthusiast

You’re thoughtful, funny, and know how to nurse both hangovers and friendships. Bloody Mary drinkers are the type who host low-key brunches with jazz in the background and know how to put people at ease.

You’re a little spicy, a little salty, and full of substance.

You’ll need:

• 50ml vodka
• 100ml tomato juice
• 10ml lemon juice
• Worcestershire sauce, Tabasco, salt & pepper (to taste)
• Dash of sherry
• Celery stick and lemon wedge

How to make it:
Build everything over ice, stir like you’re casting a healing spell, garnish, and get comfy.

For a twist:
Add a splash of pickle juice or a wasabi rim for something extra savoury.

Cosmopolitan – The Showstopper

You’ve got flair. You love a polished entrance, a sharp comeback, and you definitely know your angles. A Cosmo fan is confident, expressive, and always in the know.

People look to you for the group selfie, the party playlist, and the best gossip. And honestly? You deliver.

You’ll need:

• 40ml vodka
• 15ml triple sec
• 15ml cranberry juice
• 10ml lime juice
• Lime twist

How to make it:
Shake everything with ice, strain into a martini glass, and serve with a knowing smile.

For a twist:
Use blood orange liqueur instead of triple sec for a darker, sexier version.

Piña Colada – The Daydreamer

You’re the one with your head in the clouds and sand in your soul. Relaxed, kind-hearted, and a little nostalgic, you make every setting feel like a holiday.

You don’t need much to be happy, just good company, warm weather, and something fruity in your glass.

You’ll need:

• 50ml white rum
• 25ml coconut cream
• 50ml pineapple juice
• Pineapple slice and cherry

How to make it:
Blend with crushed ice until it’s smooth and beachy. Garnish and pretend you’re somewhere tropical, even if you’re just in your garden.

For a twist:
Add a dash of dark rum on top for a more layered, grown-up flavour.

Whiskey Sour – The Thinker

You’re thoughtful, introspective, and always down for a deep chat, ideally over candlelight. You’ve got a good balance of light and dark, and your humour is dry, but your heart is warm.

People trust you with secrets and wine lists.

You’ll need:

• 50ml whisky
• 25ml lemon juice
• 15ml sugar syrup
• Optional: egg white
• Lemon or cherry to garnish

How to make it:
Shake everything (dry shake first if using egg white), then add ice and shake again. Strain and garnish with a flourish.

For a twist:
Add a few muddled blackberries or a splash of red wine on top for a New York sour spin.

One last sip…

Your favourite cocktail isn’t just a drink, it’s a little window into who you are, what you love, and how you show up in the world. Whether you’re a martini minimalist or a piña colada escapist, own it. And if you like to switch it up? That just means you’re full of surprises.

Here’s to knowing yourself, one sip at a time.

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The post Class in a glass: what does your cocktail say about you? appeared first on Silver Magazine.

And this roast leg of lamb recipe, paired with crispy, golden Hasselback potatoes and a punchy salsa verde, means you can create a dish that will bring Spring to your table.

This recipe is all about bold flavours and simple techniques that bring out the best in every ingredient. The lamb is roasted to perfection, resulting in tender, juicy meat, while the Hasselback potatoes soak up all the garlicky, herby goodness as they turn irresistibly crispy in the oven.

To balance the richness, a vibrant salsa verde adds a fresh, zesty kick, cutting through the decadence with its bright herbs and anchovy hit. Whether you’re planning a Sunday roast, a dinner party, or just treating yourself to something special, this recipe is a guaranteed crowd-pleaser.

Best of all, it looks spectacular on the table with minimal effort. So you can sit back, pour a glass of wine, and let the oven do most of the work.

Leg of lamb with Hasselback potatoes and salsa verde

Serves: 6 people
Prep time: 20 minutes
Cook time: 1 hour 25 minutes (plus 10 mins resting time)

Ingredients

For the lamb and potatoes:

2kg leg of lamb
A handful of rosemary sprigs
2 garlic bulbs
10 bay leaves
5 banana shallots
1.5kg Maris Piper potatoes
1 lemon, halved
5 tbsp olive oil
Maldon Sea Salt
Cracked black pepper

For the salsa verde:

1 small banana shallot, finely chopped
2 anchovies, chopped
1 tbsp capers, drained and chopped
Small handful of parsley, leaves picked and finely chopped
Small handful of basil, leaves picked and finely chopped
1 tbsp red wine vinegar or sherry vinegar
150ml olive oil

Read more: Try this zingy Asian-inspired shrimp and turmeric soup

Method

Preheat the oven to 180°C.

Prepare the Hasselback potatoes:

• Place a potato onto a chopping board and position a chopstick flat on either side.
• Using a knife, carefully cut slices all the way along the potato—the chopsticks will prevent you from cutting fully through.
• Repeat with each potato.

Prepare the lamb and vegetables:

• Place the leg of lamb onto a large roasting tray, skin side up, and nestle the prepared potatoes around it.
• Cut the shallots in half lengthways and add them to the tray.
• Cut the garlic bulbs in half horizontally (cross-section) and add two of the halves to the tray.
• Use a sharp knife to make small cuts in the skin of the lamb, then press some of the other cut garlic cloves and small rosemary sprigs into the cuts.
• Slot the bay leaves into some of the cuts of the potatoes.
• Add the halved lemon to the tray.

Season and roast:

• Drizzle the potatoes, shallots, garlic, and lemon with 3 tbsp of the olive oil.
• Drizzle the remaining 2 tbsp over the lamb.
• Season generously with Maldon Sea Salt and cracked black pepper.
• Place into the preheated oven and roast for 1 hour 25 minutes.

Make the salsa verde while the lamb is roasting:

• In a bowl, mix the chopped shallot, anchovies, capers, parsley, and basil.
• Add the red wine vinegar and stir.
• Slowly drizzle in the olive oil, mixing well.
• Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.

Rest and serve:

Once the lamb is cooked, remove it from the oven. The potatoes should be golden and tender. If they need more time, lift the lamb onto a board to rest and return the potatoes to the oven for another 10 minutes.

Allow the lamb to rest before carving. Serve with the potatoes, some greens, and the salsa verde.

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The post Roast leg of lamb recipe with Hasselback potatoes and salsa verde appeared first on Silver Magazine.

I can’t think of anything more delightful than a salad to celebrate the summer season. But the UK being what is, how about something a little different? Our weather isn’t always great, so how about some of these warm salad recipes.

I find nothing more disappointing than a lacklustre salad though. If we’re making a salad, especially a warm one, I want it to knock it out the park.

Warm salads are a great way for you to get vitamins and nutrients into your diet. Although cold salads are good and refreshing, a warm salad resonates differently. The heat of a warm salad amalgamates the flavours while bringing you a satisfactory meal. With endless combinations, regardless of your preference: meat eater, pescetarian, vegan etc, a warm salad is good for all.

We’ve put together five best warm salad recipes that are super easy to make at home.

Japanese enoki warm salad with sesame dressing

Enoki (or えのき) is a Japanese term for a long thin mushroom. They are very popular in East Asian cuisines and are easy to cook. This is a hearty vegan salad, with oodles of protein-packed noodles.

Ingredients

150g enoki mushrooms
1 finely chopped clove garlic
Cooking oil (any you think best fits)
1 chopped leek
1 chopped spring onion
Grated carrot
Grated cucumber
Chopped coriander leaves
Sesame sauce
White sesame seeds to decorate (optional)

Method

Cut off the base of the enoki mushrooms (you can do this by using a knife or scissors). In a pan, heat your oil and add your garlic and cook for around a minute. Place your enoki mushrooms into the pan and stir while letting it sauté.
In a separate pan, add your grated and chopped vegetables together. Then stir-fry together. Place the Enoki mushrooms and the stir-fried vegetables together and serve in a bowl.

Drizzle sesame sauce over the warm salad, then sprinkle white sesame seeds to decorate. Sit back and enjoy the blended flavours!

I recommend adding bonito flakes to this dish to enhance the taste further (obviously not if you’re vegan!).

Read more: Five of the best salad dressings

Warm chicken salad with feta cheese

Did you know that having chicken in your diet can help strengthen bones and has vitamins and minerals that help the brain function. It is also a good source of protein and collagen, and is well-suited to warm salads. If you’re vegetarian, consider swapping out the chicken for griddled peaches, warm beetroot, and nuts.

Ingredients

2 chicken breasts
Mixed salad leaves
1 red pepper
A handful of red cherry tomatoes
1 red onion
Black and green olives
100g feta cheese
Dried oregano
Rosemary

Method

Start by cutting the chicken into small chunks then drizzle cooking oil over the chicken breasts. Place them into the oven and let it roast for 20-25 minutes or until done.

Chop your red pepper, red onion, cherry tomatoes and olives then place them in a pan, along with the mixed salad leaves and fry to however long you think they need. Set aside and wait for the chicken to be cooked.

Once the chicken is ready to be eaten, toss the cooked chicken chunks and vegetables into whatever bowl you like to combine.

Crumble the feta cheese on top, accompanied with dried oregano and rosemary for seasoning, and you have created a yummy warm chicken salad with feta cheese.

Warm rice vermicelli noodle salad with sweet chilli sauce

This recipe is inspired by Thai cuisine. Vermicelli noodles are gluten-free and go
exquisitely with salads, intertwining with the chilli sauce which adds a richness to a warm salad.

Ingredients

2 large carrot
2 spring onions
1 cucumber
1 red cabbage
Edamame
Black sesame seeds (optional)
Sweet chilli sauce

Method

Cook the rice vermicelli noodles by following the package directions. They normally require 2-3 minutes to cook. Then set aside.

Peel your two large carrots and cucumber into thin strips, using a peeler (a knife can be used also). Next, shred the red cabbage into thin pieces and chop up the spring onion.

Sauté your vegetables by putting them into a frying pan. Then add the edamame, and cook for about 2-3 minutes, or however long you think they should be cooked for.

Assemble your warm salad, by combining the rice vermicelli noodles and cooked vegetables and thoroughly mix.

Accompany the salad with sweet chilli sauce and decorate with black sesame seeds by sprinkling them on top.

Warm salmon salad

Are you a lover of fish? A pescatarian? Then this salad is a game changer. Adding salmon to your salad is a good way of getting your omega-3 fatty acids which are known to reduce triglycerides and lower blood pressure.

Ingredients

2 salmon fillets
250g beetroot
250g tenderstem broccoli
90g watercress
250g asparagus
250g trimmed green beans
2 spring onions

Method

Firstly, cook your salmon. You can do this by using a frying pan, air fryer or putting it in the oven and letting it cook for 10 – 15 minutes. Or until the salmon can be flaked when cutting it open by using a fork.

While the salmon is cooking, chop the tenderstem broccoli, asparagus, beetroot and spring onions. Add to a frying pan to stir-fry. Combine the watercress and green beans to the pan and cook for about 3-5 minutes.

Once you think your vegetables are cooked, add to a bowl of your choice and set aside.

After the salmon is cooked, take it out of the oven and let it cool for about five minutes. Then cut the salmon into small pieces. Add the cut salmon to the stir-fried vegetables, give it a shake, and you have yourself a warm salmon salad.

For the dressing… you can pick! Some suggestions are squeezed lemon, garlic butter, or soy sauce, which is my personal recommendation.

Warm Asian tofu salad

For those who are non-meat eaters, it can sometimes be hard to find recipes that will help you get your daily protein intake. This warm tofu salad is a great way for you to bump up your protein intake, while making a dish that is equally delicious. Great news for vegans, who will love this one!

Ingredients

Tofu
1 red cabbage
2 carrots
A handful of green beans
Mushrooms
Chilli sauce
Sesame oil and soy sauce
Garlic powder
Black sesame seeds (optional)

Method

First step, prepare the tofu. Combine chilli sauce, sesame oil, and soy sauce with a sprinkle of garlic powder into a bowl and mix. Cut your tofu however you desire; small chunks, in blocks, etc. Then marinate the tofu.

Once marinated, toss the tofu into a heated pan and fry for about five or so minutes.

Add the cabbage, carrots, green beans, and mushrooms into a frying pan, and stir-fry for about three minutes.

Once you think the tofu and vegetables are ready to eat, place them in a large bowl and toss them gently to combine. Dot some black sesame seeds around the warm salad, then enjoy.

Elena Harris

Elena is one of Silver’s interns. She has a love for illustrating, reading, and all things media-related. She is a self-proclaimed coffee connoisseur who spends her free time in coffee shops sketching and journalling.

The post Five of our favourite warm salad recipes appeared first on Silver Magazine.

Eating more fish and seafood and less red meat is good for you. Not only that, it’s also delicious. But where you get your fruits of the sea from has an impact on our seas and fish stocks.

The best way to be sure your fish is sustainably-caught is to look for the Marine Stewardship Council (MSC) blue tick logo. Sustainable fishing can be determined using the MSC Fisheries Standard regardless of the scale, geography, or fishing method used by a fishery.

When you choose wild-caught certified sustainable seafood with the MSC blue fish tick label, you are helping to end overfishing – each product purchased supports well-managed, sustainable fisheries working hard to protect the marine environment.

To celebrate the launch of the MSC’s World Ocean Day 2024 campaign, Sustainable Fishing Means…, we are bringing you a delicious recipe, exclusively in the UK, created by Canadian chef Charlotte Langley.

Shrimp and Turmeric Soup

Ingredients

340g Frozen MSC blue tick shrimp or prawns
10g Fresh garlic, minced
10g Ground turmeric (alternatively use 2 tbsp turmeric paste)
30g Shallots, minced
10g Fresh ginger, grated
20g Coconut oil
900ml Ramen broth
200g Bok choy, washed, leaves separated
225g Vermicelli noodles
Salt & pepper to taste
1 lime, cut into quarters
Fresh coriander chopped
Chilli oil (optional, to taste)

Chef Top Tip
If you love this dish and want to make it again, you can save time and washing up by making double the paste and freezing half for next time.

SERVES: 4
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 30 minutes
Difficulty Level: Easy

Love flavour? Five of the best salad dressing recipes ever

METHOD:

Step 1
Thaw the shrimp in the fridge overnight. Drain well, place in a bowl lined with paper towel and keep refrigerated while preparing soup base.

Step 2

In a blender or small food processor, add the garlic, turmeric, shallots, ginger and coconut oil and blitz until it has the consistency of a paste.

Step 3

Preheat a medium to large pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and shallots are translucent but not browned, 2 to 3 minutes. Pour in the broth and bring to a simmer.

Step 4

Meanwhile, cook the vermicelli noodles following the instructions on the package. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.

Step 5
To the simmering broth, add the bok choy leaves and shrimp and cook until bok choy is tender and shrimp are warmed through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Step 6

Ladle soup into bowls over the vermicelli noodles and garnish with a lime wedge, chopped coriander (cilantro) and chili oil, if using.

You can find many more sustainable seafood recipes from the MSC here.

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It’s pretty much coming to the end of wild garlic season now, but you’ve still got time to forage and eat this delicious plant. Both the leaves and the flowers are edible, and below are some of my best wild garlic recipes. Chosen particularly for leaves picked later in the season. Like this…

As with any foraging, for heaven’s sake be sure you can ID the plant properly! And only pick from places where the supply is plentiful. Leave enough for wildlife, and avoid damaging habitats or pulling up the bulbs. Many animals rely on plants for survival, so don’t go crazy, as this could also deny wildlife from a valuable food source. Be thoughtful.

Wild garlic soup

Sauté chopped wild garlic leaves with onions and celery, maybe a courgette, adding potatoes for thickness, and simmering with vegetable or chicken broth. Blend the mixture for a creamy texture, and season. Serve with a dollop of cream or a drizzle of olive oil (or even truffle oil, if you’re feeling fancy), some fantastic bread, and a really decent crack of black pepper.

Wild garlic butter

Make a compound butter by mixing softened butter with finely chopped wild garlic leaves and a pinch of salt. I like to include some parsley in this too, but you can be as creative as you like. Chilli, more herbs, black pepper – go wild. Chill the butter down so you can slice it easily. This butter can be used to top grilled meats, seafood, or vegetables, or simply spread on warm bread.

Wild garlic pesto

Wild garlic pesto

Lasts for yonks, easy to make, tastes fantastic. Blend wild garlic leaves with nuts (like pine nuts, walnuts, or almonds), Parmesan cheese, lemon juice, and olive oil to create a vibrant and flavourful pesto. Mix it up, add whatever you like really – basil, black pepper etc. Vegans can swap out the cheese for nooch. Use it as a pasta sauce, a base for dips, a topping for grilled meats or vegetables. You know what to do with pesto.

Wild garlic oil

Create a flavoured oil by gently warming a really good olive oil and adding chopped wild garlic leaves. Let it steep for a few hours or overnight. This oil can be used to dress salads, drizzle over pizza, or as a finishing touch for pasta dishes. It’s a simple way to infuse a subtle garlic flavour on a ton of different dishes.

Wild garlic stir-fry

It’s a bit late in the season to eat the leaves in a salad – probably a bit tough by now. But excellent for a stir-fry. Add chopped wild garlic to vegetables, meats, or tofu. The leaves add a cracking garlicky hit that complements soy sauce-based sauces or spicy chilli sauces.

Love salads? Read: 5 of the best salad dressings

Wild garlic risotto

Wild garlic risotto

Prepare a creamy risotto by sautéing onions and rice in butter or olive oil, then gradually adding chicken or vegetable broth. Stir in your finely-chopped wild garlic leaves toward the end of cooking, along with Parmesan cheese, for a fresh, garlicky flavour. Don’t cook it for too long once added. You can also add mushrooms, asparagus, or peas for extra texture and taste.

Wild garlic quiche or frittata

Incorporate wild garlic into a quiche or frittata. Combine with eggs, cream or milk, cheese, maybe other vegetables or even something like prawns. Or just keep it simple, which is really my fave. Nice in frittata, but the pastry really bumps this up into something a bit more special. Go for a quiche, I’d say.

Wild garlic tempura

Bit leftfield, but really delish. Try dipping whole wild garlic leaves in a light tempura batter and frying them until crispy. Serve alone, as a side dish, or with a light dip made with a lemony mayo or perhaps yoghurt-based dip.

These are just a few ideas that I’ve tried. I reckon you’ve still got a week or two if you get out there now. Pick responsibly, and enjoy! *chef’s kiss.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post 8 of the best wild garlic recipes appeared first on Silver Magazine.

We wanted to find out what some of you had as sandwiches that were a bit out of the ordinary. So we asked in the Silver Lifestyle group. And we were not disappointed. There are a few of your best unusual sandwich recipes – as made by some of the hapless team at Silver. And what we thought of them.

Perhaps the maddest was cold gravy and cucumber. Actually there’s no ‘perhaps’ about it. But Aiden gave it a crack, see below. Before we look at the mad ones we actually tried, here are some that we didn’t.

• Esta’s truffled Brie with caramelised onion jam, in an olive ciabatta roll.
• Anji’s cheese, crunchy peanut butter, and chilli jam. She says, “Sounds so wrong, tastes so good!”
• Becky’s tuna, mayonnaise, capers, and green olives.
• Hilary’s very specific cheese Ploughman’s: cheddar so old it’s got crystals in, malty granary bread, English mustard, thick slices of flavourful tomato, and a red oak leaf lettuce leaf.
• Diane’s pesto, fresh mozzarella, sundried tomatoes, and basil in ciabatta.
• And Nancie’s advice, which is to always fry your tomatoes. “They add so much more flavour when they are cooked. I like mine burnt!”

You crazy kids.

Roast chicken, mayonnaise, avocado, and mango chutney – Sam made it

Chicken, mayo, avocado and mango chutney

Whose idea was this?
Ruth Ratner.

What was it like?
Better than I was expecting. When I saw mayonnaise and mango chutney in the same sandwich I thought it would be a bit sickly. For that reason I didn’t add any butter to the bread, but actually it wasn’t sickly at all. Not for fans of meat and fruit, obviously. But I like it – the sweet mango was good with the chicken, and the avo gave it some more substance. It’s a filling ‘wich.

Would you eat it again?
Probably, if I had the things kicking around. I think I’d be inclined to add some chilli flakes to give it a bit of a kick if I was going to make it again. But that’s because I’m a chilli addict. I can’t help myself.

What’s your own fave sarnie?
That’s almost impossible to say, because sandwiches rule. I do love cold meat sandwiches though – cold beef with cold butter, horseradish, salt crystals, and rocket is magic.

Cold gravy and cucumber – Aiden made it

Cold gravy and cucumber. Yes really

Whose idea was this?
Ruth Ratner’s again, but we had to do it. She says, “As a teenager there was always a jug of my grandma’s epic gravy in the fridge that was so gelatinous you could pretty much slice it. But never much in the way of ‘snack’ food in the house. So I’d come home pissed with munchies and work with what I’d got. Thick white sliced, mashed up gravy, and thin slices of cucumber. Honestly it was delicious!”

What was it like?
I used chicken gravy and ciabatta bread. The gravy seeped out pretty quickly into the bread making it a bit of a mess to eat. But the cucumber doesn’t go soggy from gravy, and is stronger in taste, so it’s more like eating gravy with a crunch? Which is oddly enjoyable. The bread is the worst part, strangely. I also just dipped cucumber in the leftover gravy to see if that was better and it definitely was… no soggy bread mess!

Would you eat it again?
I would eat it again, but maybe not as a first choice. And maybe with harder bread.

What’s your own fave sarnie?
Cheese, tomato and pesto is a classic. You can easily make it fancier too with different cheeses or dried tomatoes. My housemate ate one beside me as I ate my gravy and cucumber one!

Read more: Five of our readers’ best salad dressing recipes

Goat’s cheese, artichoke, and olive tapenade on a sourdough baguette – Lili made it

Goat’s cheese, olive tapenade and artichoke

Whose idea was this?
Flic Everett.

What was it like?
It was odd… it wasn’t totally weird, all the flavours combined pretty well but it definitely wasn’t for me. The best bit was the goat’s cheese because I went to town and bought my favourite local goat’s cheese. Super soft and super creamy.

Would you eat it again?
I probably wouldn’t eat it again, unless I was super hungry or someone I felt I had to be polite to offered it to me. I don’t really like artichokes.

What’s your own fave sarnie?
My own favourite sarnie has got to be halloumi, sweet chilli jam, leafy greens, and tomato slices in ciabatta.

Smoked salmon, cucumber, lemon mayonnaise, white pepper, green leaves – Lana made it

Smoked salmon, cucumber, lemon mayo, white pepper

Whose idea was this?
Suzanne Heaven.

What was it like?
It was tasty, the lemon mayo was nice and fresh with the rich salmon. I made my own lemon mayo: just mixed a bit of mayo with fresh lemon juice. I actually found the white pepper made the sandwich a bit gritty when chewing and didn’t add much flavour so would definitely make it again but without the white pepper.

Would you eat it again?
Yes, but without the pepper!

What’s your own fave sarnie?
I’m actually not a big sandwich eater in general. But if I’m going to have a sandwich it’d probably be a flavoured chicken (BBQ or tikka) with lettuce.

Like eating nice food? Check out our retreats for foodie treats

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The post Readers’ best unusual sandwich recipes: The results are in appeared first on Silver Magazine.

This autumn, capture the essence of autumn by filling your pantry with jars that will brighten even the coldest winter days. From autumn jam recipes to ideas for chutneys, read on…

Autumn’s ripe harvest

The beauty of autumn lies in its abundance of ripe fruits. Orchards and hedgerows are full of blackberries, elderberries, quince, figs, and rhubarb, all ready to be transformed into preservative delights. Let these fruits be a canvas for your culinary creativity.

Autumn jam recipes and ideas

Blackberries, elderberries, and quince – these British gems are perfect for crafting beautiful jams that encapsulate the essence of the season.

Start by selecting the ripest and juiciest fruits. Simmer blackberries with sugar until they break down and release their rich colour and flavour. Elderberries can be cooked down with a touch of lemon and spices, like cinnamon and cloves, to create a deep and aromatic jam.

For quince, peel and core the fruit before dicing it into small pieces. Simmer the quince with sugar and a splash of water until it transforms into a luscious jam with a rosy hue. Each jar will hold the delicious taste of the season for months to come.

Vegan and looking to boost your collagen? Try this recipe

Perfecting heavenly chutneys

Autumn’s fruits lend themselves beautifully to chutneys that burst with flavour. Figs and rhubarb are ideal candidates for crafting divine chutneys that add depth and richness to your meals.

Figs can be combined with brown sugar, vinegar, and a medley of warming spices like ginger and star anise. Simmer until the figs soften and the chutney thickens. You’ll have the perfect addition to cheese platters and roast dinners for the season ahead.

Tart rhubarb can be balanced with sweetness. Combine diced rhubarb with sugar, a splash of orange juice, and a hint of cinnamon. Let the mixture cook until the rhubarb breaks down and creates a luscious, tangy chutney that will pair beautifully with meats and grilled vegetables.

Savouring the process

Crafting autumnal jams and chutneys can help you celebrate the joys of slow living. As you chop, simmer, and stir, the aromas of rich fruits and warming spices will fill your kitchen, creating a cocoon of comfort that captures the essence of the season.

Sharing the love

Beyond your own enjoyment, homemade jams and chutneys make for delightful and meaningful gifts. A jar of your creation, adorned with a charming label and ribbon, is a thoughtful gesture that carries your care and culinary craftsmanship.

Tips for success

Here are a few tips to ensure your preserves and chutneys turn out perfectly:

• Start with the freshest and ripest produce you can find. This will guarantee the best flavour and texture.
• Use good-quality jars with airtight lids, to ensure proper sealing and preservation.
• Sterilise your jars and lids before filling them, to prevent spoilage.
• Experiment with spices and flavourings to create unique combinations that suit your taste.
• Label your jars with the date of created, so you can keep track of freshness.

Embrace the magic of autumn

Preserving autumn’s bounty is a tribute to the season’s generosity. Whether you’re enjoying them on a scone or sharing them with loved ones, each jar tells a story of nature’s abundance and the joy of creating something special.

As the days grow shorter and the air grows colder, your pantry will stand as a testament to the beauty of autumn and the warmth of homemade creations.

Aiden Winn

Aiden is an editorial and production staffer at Title Media. He’s constantly looking for opportunities to have fun and get creative, whether it be art, baking, storytelling… you name it!

The post Irresistible autumn jam recipes and chutney ideas appeared first on Silver Magazine.

It might be raining (a lot) but it’s still summer, and that means salad, come rain or shine! But give your salad some dressing love and it will be far more than the sum of its parts. We put a shout out to some of our readers for their favourite dressings. And so here, tried and tested by our Silver readers, is a round-up of their best salad dressings.

What you put in your salad is up to you. There are a million different permutations, but for a dressing to work properly, it needs some specific components. You need an good oil, for the base. You need an acid to balance that heaviness out, like vinegar, or citrus, for example. Some kind of emulsifier will help to bind the oil and acid together, like mustard, honey, egg yolk etc. And finally, your creative aspects, the extras. Could be garlic, herbs, spices, honey, and so on.

Stick with that formula and you can’t really go wrong.

When making your dressing, don’t skimp on the oil quality. While oils make those sometimes-bland leafy greens taste better, they are also full of healthy fats which help you to better absorb the nutrition of your salad greens. Plus, oils can be beneficial to your skin and hair, act as an afternoon pick-me-up by increasing your energy levels and reduce inflammation.

A simple classic

Ingredients

Olive oil
Lemon juice
Salt
Black pepper

Did you know that olive oil is not just a flavoursome oil for salads, but one that is healthy for your heart? And if you splash out on extra virgin olive oil, that has a high level of antioxidants to keep your cells protected from damage.

Roz Bacchus recommends this super easy salad dressing that spruces up anything you throw together from the fridge. Measure out the ingredients judging by however much you require. First lots of olive oil, half a lemon is usually enough for the juice, and then season with salt and pepper. Put this all in a little pot with a lid and shake! Taste, add any extra you think is missing, then pour over and enjoy. You could swap out the lemon with white or red wine vinegar if you prefer.

The best creamy tahini dressing recipe

Ingredients

Tahini
Lemon juice
Garlic
Ginger
Maple syrup
Olive oil
Sea salt flakes

Sarah Olivier has the perfect recipe if you fancy a little more pizzazz. This nutty tahini dressing is a lovely healthy source of fat. Made from hulled sesame seeds, oil and salt, tahini is highly nutritious. It contains a variety of vitamins and minerals, is rich in anti-inflammatories and antioxidants, and some studies have shown it may decrease the risk of heart disease and type 2 diabetes.

A teaspoon or two of tahini goes a long way. Squeeze half a lemon over and crush your garlic. Finely grate the ginger and finish off with a splash of maple syrup and stir it all together with a fork or tiny whisk. Add a drop of cold water here or there for consistency. Season with salt and pepper if you like. Or leave it be and enjoy.

A taste of Asia

Ingredients

Soy sauce
Ginger
Orange juice
Garlic salt

Did you know that the Japanese word umami is one of the five basic tastes? As well as sweet, sour, salty, and bitter sensations. Umami is commonly considered ‘savoury’, but it is also described as ‘meaty’, ‘complex’, or even just ‘deliciousness’.

Roy Bacchus recommends these ingredients if you fancy some of that deliciousness. Just take two 2 tbsp of soy sauce, finely grate the ginger, squeeze over half a ripe orange and add a sprinkle of garlic salt. If you want to go the extra mile, you could even add 1 tbsp of sesame oil and a splash of rice vinegar.

Bringing restaurant quality to you

Ingredients

Toasted walnut oil
Apple cider vinegar
Mustard
Salt
Pepper

Hilary Stringer says that the key to the best salad dressings is the quality of the oil and vinegar. Better quality oil will be thicker in texture and much more flavourful, so it is worth spending a little extra for a more lavish tasting experience.

Her recipe is restaurant-worthy and mixes toasted walnut oil with a very good apple cider vinegar for a multitude of health benefits. Hilary recommends a touch of light mustard, salt, and pepper to finish.

Read more: Have you been thinking about how to eat more healthily?

This one packs a punch

Ingredients

Chilli oil
Lemon juice
Sea salt
Tarragon

Finally, we couldn’t miss Mandie Brame’s tarragon hit. An often-underrated herb, it has a slight anise or liquorice flavour to it. We love her recommendation of chilli oil as a spicy alternative to the humble olive, and it is balanced out with the acidity of the lemon juice. Sprinkle with sea salt and then add 2 tsp of dried tarragon (although if you have it fresh, even better). Bon appetit!

And we must finish with a shout out to Carole Preston, who recommends the dark horse that is pomegranate molasses for a little sweet and sour kick.

Beth Pratt

Beth is one of Silver’s interns. She loves reading and studying literature. Entering her final year of university, Beth still finds time to dance, swim, and have a pint with friends. Her favourite hobby is going to coffee shops, if you can call it a hobby!

The post 5 of the best salad dressings appeared first on Silver Magazine.