Vegetarian | Season's Eatings

Sprouts are for Winter not just for Christmas

We at Season’s Eatings show you three interesting ways of cooking sprouts to prove they are more versatile than just as a Christmas day vegetable.

Winter roast vegetable salad

Season’s Eatings show you how to create a healthy, colourful and tasty winter roast vegetable salad.

Recipe: Wild mushroom and chestnut risotto

Risotto is one of our favourite go-to recipes at Season’s Eatings. During Autumn, wild mushrooms and chestnuts are more readily available and are a delicious combination of flavours when used together. We combined a mixture of shiitake mushrooms, oyster mushrooms and a handful of closed cup ones. Any mixture of mushrooms will work, so feel […]Read Post ›

Tofu stir fry with asparagus and hollandaise sauce

Season’s Eatings create a simple vegetarian story fry with a romantic twist.

Mint and asparagus risotto

Seasonal asparagus and mint risotto made the easy way by Season’s Eatings.

Basic yet blissful Bruschetta

Bruschetta is a wonderful starter, made with basic ingredients. There are lots of variations and plenty of scope for you to be as creative as you want. My favourite bruschetta is still the classic with just tomato, basil and garlic. Made with ripe, in season ingredients, it is absolutely divine as a starter. For a […]Read Post ›

Omelette and spring salad

I have to admit, making omelettes has never been a forté of mine, and although Delia’s method (which I recently learnt) definitely does work, I can never get the dish to look as presentable as I’d like. I’ve come up with an my own way of cooking omelettes (whether that be cheese, mushroom or any […]Read Post ›