It’s bean season at the moment. There’s runner, French, broad and all manner of other beans popping up in the veg box, at the farmers’ markets and in friends’ gardens. I love a perfectly cooked and simply dressed bean salad; a little drizzle of oil, a squeeze of lemon and a little seasoning. However, from time to time it’s nice to do something different and this runner bean and tomato stew is a much slower way of cooking with green beans.
There’s something about an iceberg lettuce and I feel it is sometimes a little overlooked. When it’s properly crunchy it’s so refreshing and I think rather delicious. My Smoked Chicken Caesar Salad is a recipe which is perfect for the hot weather we are having at the moment. I didn’t make the dressing myself but a homemade dressing would be fantastic. Personally I didn’t fancy all that whisking, I much preferred the idea of sipping a well
This is a recipe I have actually made and eaten in a few different guises. Once I added the same ingredients but made it into a macaroni cheese, another time I added similar ingredients and had a cold pasta salad. My creamy bacon, spinach and pea pasta is a real favourite in our house for two reasons: we almost always have all the ingredients, and it's cheap and quick to make. I don't know what it is about peas and pasta but I love the combination
Jerk seasoning has to be one of my favourites. No matter what time of year it is there's always room for something to be cooked up with it; sticky jerk chicken in the autumn, a fiery casserole in the winter or when the new season arrives, jerk carrots. This recipe came out of a need to use up a whole load of carrots and I certainly didn't want to make soup. I can see it working really well on the BBQ as a spicy veggie side in the coming weeks too.
So I don't know about you but when it comes to weeknight cooking I am looking for something tasty, easy and quick to cook. I simply don't have the time or energy to cook something which takes hours, so I don't. Just because something is quick to cook, doesn't mean it can't be balanced or delicious. Below are my top 7 easy weeknight dinners; recipes that I turn to again and again, maybe with a little variation in the ingredients here and there. I class
I always think cauliflower is at its very best when served with cheese. As much as I think this is still true I have been really enjoying roasting and frying it lately and this cauliflower and sundried tomato pasta is my current favourite way to eat cauliflower. Cheap to make, vegan, delicious and so fast to cook; we're talking 15 minutes from fridge to table. If only all weeknight cooking could be like this!
You will need (for four
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
I imagine that as you read sage and black pudding pasta you’ll fall into one of two camps of people; either the ‘a full English isn’t the same without it’ camp or the ‘I don’t like it’ camp. If you know what goes into making a black pudding I can understand that it doesn’t really help to sell itself: pork blood, pork fat, oatmeal and spices. The spices vary between producers so try out a local one if you can get your hands on it, it’s
I think this is a perfect meal in many ways: firstly, it's just the right size for two people; secondly, it's really simple to make; thirdly, it's deliciously vegetarian and full of veg and lastly, it's really versatile. My tomato and mascarpone gnocchi bake is made from a few ingredients which I often have in the kitchen anyway. Just the thing for a busy Monday night when you want something quick and tasty. You could add anything to it that you
I made some enchiladas a few weeks ago and added one chipotle chilli for four people. You couldn’t taste it at all; there was a little bit of smoky flavour but no chilli heat; it wasn’t the end of the world, they were still very tasty. When I made this Smoky Chipotle Tomato Soup I added one chilli again, this time for two people, and it was probably the hottest thing I have ever eaten. It’s amazing how different two chillies that look just the