There's always something leftover at this time of year; some sort of ingredient hanging around in the fridge that needs using up. I'd bought some baby onions for making a boeuf bourguignon and had half the pack left. I thought about slicing them and lightly pickling them but I then realised I also had some leftover cheese. You can never go wrong with cheese and onion so half an hour later we were tucking into roasted baby onions with cheese on toast.
I really struggle to know what to have for lunch sometimes. Usually I am scrambling round in the cupboards trying to find some sort of suitable sandwich filling but I do get terribly bored of sandwiches. If I’m lucky I’ll have some keptovers to warm up and I do pay a visit to a local independent café from time to time too. Well enough is enough. I have decided to batch cook and freeze a range of healthy, filling, vegan soups; one of which is
Meals which are healthy, filling, full of colour and flavour and balanced are what I try to aim for with my cooking…most of the time. I always seem to come back to the same combination of chicken with some sort of grain; it’s always a winner and none more so with my latest recipe. This sesame sesame chicken with miso dressing is wholesome, flavourful and just the ticket for some quick weeknight cooking.
You will need (for two):
Say the word halloumi around other people and pretty much all of them will say, “I love halloumi” and then lick their lips. Well, I count myself as one of those people and I’ve got news for you. Rosemary and garlic butter halloumi takes your squeaky cheese to a whole other glorious level. Let’s be frank, shove some garlic butter on anything and it’s instantly better. Note – ‘anything’ does not include bruises or grazes, missing wall
As you might already know I am a big fan of simple, straightforward cooking. I suffer from hangryness you see and when I get home on a busy weekday evening I want something full of flavour that can be rustled up in no time at all. So welcome my Sticky Chicken Skewers into your kitchen. They take just minutes to prepare and the whole meal (including potatoes and tomato salad) is on the table in well under 30 minutes. Just because it’s quick cooking
Meals that are made from a few simple ingredients are invariably some of my favourite dishes of all. A quick scramble around the cupboards and fridge pulling ingredients and ideas together always feels more satisfying; like you’re getting a meal for nothing. My evening meals are always planned in advance so it’s lunchtime where I get my Ready Steady Cook hat on. Sometimes however the scrabbling approach doesn’t yield any particularly tasty sounding
A couple of courgettes turned up in the veg box this week. Although the days have been warm, borderline hot, recently the evenings are still cold reminding me that it’s firmly still spring. I’m certainly not complaining, I prefer spring in some ways; mostly that the heat (if any) is not muggy and there are many, many fewer insects. All the more enjoyable for al fresco dining I think you’ll agree; insects in summer mean I am forever swiping the
I used to really dislike horseradish, I just didn’t understand why you would want to eat something that makes you pull a face similar to the one you would pull if someone trod on your foot. I had tried it before and had decided to avoid it at all costs from then on; until I ate some by accident in a mini Yorkshire pudding covered with rare roast beef and everything changed. If you’re like me and you’re also on Team Horseradish then you must
The thing I like most about these vegetable Singapore noodles is that you can throw in whatever you have left in the fridge at the end of the week. Add a few simple store cupboard staples and voila, dinner in 15 minutes. I have been perfecting this recipe for a little while now to get a good balance of sweet, salt and spice and by Jove I think I've cracked it. No more takeaways needed! You really can play around with this recipe too; try using different
Chard has such a fantastic earthy flavour and I love using it in all sorts of dishes. I used Swiss chard for this recipe but the rainbow variety would work just as well and look fantastic. My Sticky Soy Chard came about because I wanted to treat the chard exactly as I would treat bok choi; covering it in a savoury, sticky glaze. The chard plant itself does have a habit of getting a bit of mud stuck in the leaves so make sure you give it a good wash