Comforting, nourishing and wholesome; there’s nothing quite like a bowl of soup. It’s my lunch of choice, especially during the week when I want something quick and easy. I like to vary what I have with my soup and more often than not I don’t have it with bread, preferring to have a salad or some leftovers on the side. This recipe for roasted superfood salad works particularly well with Baxters new Super Good Chicken Noodle Soup because the
The weather has certainly changed, although I do consider November to technically be in autumn things have started to get much wintrier. With ice in the mornings, digging scarves and hats out of the drawers and the fire blazing it’s definitely the time of year for soup. The more filling and comforting the soup the better and my autumn vegetable minestrone is exactly that; a restorative bowl of loveliness. Filled with six different vegetables including
Who doesn't love fish and chips? That classic British seaside dish, everyone has their favourite sauce or side to go with it; curry sauce, mushy peas, simple salt and vinegar or a good spoonful of tartare sauce. I'm a mushy peas and tartare sauce person I have to admit. When I started thinking about this recipe I wanted to make sure I kept the elements I love about those two sides but add in some influences from somewhere else. For my Moroccan Style
This is, probably, one of my absolute favourite meals I have ever made. Not only does it look glorious (excuse self-praising) but it is absolutely delicious. A vegetarian fish and chips if you will; a real rival to that classic seaside dish using halloumi instead of fish. With my recipe there is no crispy batter, however, the outside of the halloumi gets all crispy and wonderful so you really don’t miss it. Plus, as there’s no deep fat frying
In case it has escaped your attention, September is the month where people make a fuss about organic; aptly named Organic September. I have to admit that the majority of food that I buy is already organic so for me I wanted to try some new organic ingredients that I hadn’t tried before. I loaded up my weekly veg box with tomatillos, Homity pies and all sorts. I was challenged as part of Organic September to make an all organic three course meal,
I absolutely love peas. For me, a life without peas isn't worth living. I moved house late last year and I don't have a freezer; no more emergency frozen peas for me. Happily it's pea season now so lovely fresh peas are popping up in the veg box, at the farmers' market and in the garden. If there's one thing I like even more than peas it's mushy peas. So for a deliciously easy summer dinner my mushy peas potatoes and ham is perfect.You will need:
I don't know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It's also a winner if it's cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.
You will need (for 4):
250g easy cook,
I'm not sure you can ever have too many vegetables in the house at once but at this time of year with the peas in the garden, the veg box and whatever looks tempting at the farmers' market I can find it a little challenging to close the fridge door. You know it's got a bit excessive when your carrot fronds are getting in the way of the door seal. If you find yourself fighting some spinach to reach the butter or battling beans to get to the mayonnaise
I hadn't done a vegetarian option for my Feed 4 for £6 series for a little while so I thought it was about time I did. I am a big fan of recipes which involve putting ingredients into a pan, putting a lid on and leaving it to its own devices and this is one of those. If you can't find paneer for this recipe you can use halloumi but it's saltier. All you need otherwise is onions, carrots, peas, curry powder and rice. Sorted.
You will need
Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz