Pickled summer vegetables from Stay for Supper: Laid-back Vegetarian Food to Share (page 146) by Xanthe Ross

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramelised leeks, toasted walnuts and fried eggs on toast; Burnt courgette, basil and cannellini bean stew; Cannellini bean and parsley dip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pickles for at least 3 days, preferably 5.

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