Season & Spoon — Recipe Cards
A little deck of recipe cards in the rolodex layout, stacking above and below.
Season & Spoon A little deck of everyday recipe cards Card 0 of 6 · flip through for dinner
CARD 1 · Serves 4 · 35 min Lemon Herb Chicken Marinate chicken thighs in lemon, garlic and thyme. Roast at 200C until golden. Rest, then finish with parsley and a squeeze of lemon. Serve with charred greens.
CARD 2 · Serves 4 · 25 min Tomato & White Bean Stew Soften onion and garlic, add smoked paprika, tinned tomatoes and cannellini beans. Simmer until thick. Finish with olive oil and torn basil.
CARD 3 · Serves 2 · 30 min Miso Roast Aubergine Score aubergine, brush with a miso-honey glaze, and roast until silky. Top with sesame and spring onion. Serve over steamed rice.
CARD 4 · Makes 6 · 20 min Chickpea Flatbreads Whisk chickpea flour, water and salt into a batter. Rest, then griddle into soft flatbreads. Pile with yoghurt, herbs and chilli oil.
CARD 5 · Serves 3 · 15 min Weeknight Green Pasta Blitz basil, spinach, parmesan and toasted pine nuts into a quick pesto. Toss through hot pasta with a spoon of the cooking water.
CARD 6 · Serves 4 · 30 min One-Pan Spiced Rice Toast rice with cumin and cinnamon, add stock and chickpeas, and steam until fluffy. Scatter with almonds, raisins and coriander.