eatwell

A traditional Dutch apple tart, or appeltaart as they say in Holland, is absolutely delicious and surprisingly easy to make. The pastry is thicker than any other pastry shell, which means the finished tart is crunchy on the outside but soft and cake-like on the inside.

The Dutch often combine smoked meats and legumes in stews and soups. This delicious soup is a hearty, wholesome meal. While it takes a long time to cook it really is a no-fuss, set-and-forget dish my whole family loves.

My memory of Dutch cuisine always includes big bowls of mussels, crusty bread, frites and beer. I love mussels but only used to eat them when I was out for dinner. I somehow had convinced myself they were too hard and fussy to cook at home. Wrong! They are so quick, easy and versatile. I have many favourite ways to eat them but this simple flavour combo is a classic.

Cultivators of the carrot, it seems only fitting to dedicate a Dutch style recipe to the humble but mighty orange root veg! I’ve added some pumpkin here for extra creaminess but it would work just as nicely as a pure carrot soup.

Not everyone loves Brussels sprouts but these mini cabbages floating in a rich, warming curry sauce make for a delicious dish the whole family will love.

This recipe is quick, wholesome and absolutely bursting with flavour! Delicious served with your choice of protein or as a fibre-packed side for pasta or risotto on colder winter evenings.

This is a nice fresh way to serve Brussels sprouts. The sprouts are raw so make sure you slice them very thinly, otherwise their flavour will overpower the salad.

These fritters would be perfect alongside a nice Sunday roast. They taste like a combination of Brussels sprouts and Yorkshire puddings. You can actually use this fritter recipe as a base and add any vegetables you like such as thinly sliced cauliflower or broccoli.

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If you’re not normally a lover of Brussels sprouts, this dish is sure to turn you into a fan! The sprouts are roasted in a sweet balsamic vinegar dressing that adds a lovely flavour and makes them nice and crunchy. They do look like they come out of the oven very dark, almost burnt, but it’s just the balsamic dressing.

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