About Love Food
Love Food, the cookbook brand from Parragon Books, is dedicated to providing simple, delicious recipes for the home cook.
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Meat Free Monday - Courgette/Zucchini Quiche
Looking to eat seasonably? This wheat & dairy-free courgette/zucchini quiche is the perfect way to make use of this beautifully tender and delicate vegetable, currently in abundance.
Meat Free Monday: Spinach, Courgette/Zucchini & Mint Salad
A light, fresh courgette/zucchini-based salad bathed in a superhealthy, low-fat dressing made with natural/plain yogurt.
Bastille Day: Crème Brûlée
We think one of the best things about Bastille Day is French cuisine! Crème Brûlée is often on the menu in French bistros and it has been adapted here so the brûlée is in a tart shell.
Meat Free Monday: Avocado Salad with Lime Dressing
A perfect choice for a light lunch, this salad is as delightful to look at as it is to eat.
Couscous Salad with Roasted Butternut Squash
Couscous is eaten around the Mediterranean and can be cooked in many ways, including this vibrant Moroccan-inspired salad.
Prep Time: 10 Minutes
Cooking Time: 30-40 Minutes
Nutritional Information per serving: 370 kcals, 13g fat, 2g sat fat, 19g total sugars, trace salt
2 tbsp honey
4 tbsp / ¼ cup olive oil
1 butternut squash, peeled, deseeded and cut into 2-cm/ ¾ -inch chunks
250 g/9 oz / 1¼ cups couscous
400 ml/14 fl oz / 1¾ low-salt / low-sodium vegetable stock
1/2 cucumber, diced
1 courgette / zucchini, diced
1 red bell pepper, deseeded and diced
juice of 1/2 lemon
2 tbsp chopped fresh parsley
salt and pepper
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Mix half the honey with 1 tablespoon of the oil in a large bowl, add the squash and toss well to coat. Tip into a roasting tin pan and roast in the preheated oven for 30–40 minutes until soft and golden.
2. Meanwhile, put the couscous in a heatproof bowl. Heat the stock in a saucepan and pour over the couscous, cover and leave for 3 minutes. Add 1 tablespoon of the remaining oil and fork through, then stir in the diced cucumber, courgette/zucchini and red bell pepper. Re-cover and keep warm.
3. Whisk the remaining honey and oil with the lemon juice in a jug and season to taste with salt and pepper. Stir the mixture through the couscous.
4. To serve, top the couscous with the roasted squash and sprinkle with the parsley.
Meat Free Monday: Portobello Mushroom Burgers with Mozzarella
This vegetarian burger combines marinated Portobello mushrooms with mozzarella cheese and pesto in a focaccia “bun.”
Very Cherry Ripple Pops
This super-smoothie is packed with antioxidants, vitamins and minerals. The spirulina is a great protein-booster, too.