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 or floor grout or use as shampoo and face cream; shoving garlic butter in any of those places will be of no help to you whatsoever. Delicious, full fat, dripping in butter, full of flavour is what we’re looking for here, those of a healthy disposition look away now.
Spicy Sticky Chicken Skewers with Very Lazy
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 doesn’t mean anything should be skimped on, it should still be full of quality ingredients and downright delicious. Word of warning though, you might walk round work all day with a very smug look on your face knowing you’ve got a great dinner to go home to when you get these on to marinate, do try and hide it.
Wild Garlic and Crispy Fried Salami Potato Salad
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 results; ham and chocolate spread tostadas anyone? This time however, the combination of ingredients I had resulted in Wild Garlic and Crispy Fried Salami Potato Salad and it was brilliant.
Olive and Fontina Baked Courgettes
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 air to deter a particularly determined fly or being chased round the garden by a wasp with a bad attitude. Not the epitome of glamour and demure that I aim for in every garden dining experience. But not to worry, ones absence from the dining table will hardly be noticed when a plate of these Olive and Fontina Baked Courgettes are served up.
Horseradish Celeriac Remoulade
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 try this recipe for horseradish celeriac remoulade. If you’re not a fan of the fiery root then just leave the horseradish out; it’ll still be tasty (just not quite the same).
Vegetable Singapore Noodles
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 noodles or rice, different vegetables and nuts.
Sticky Soy Chard
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 before you use it.
Ingredients
You will need (for two as a side):
Fennel and Sausage Ragu
I won’t lie to you. This is not a dish that’s light on calories. But my word it is worth every one of them. My fennel and sausage ragu is exactly what the doctor ordered for mid-February. It’s full of good, hearty ingredients and it can’t fail to cheer you up from the inside out on a chilly evening. This dish is all about the sausages; the better the sausages you can get your hands on, the better the finished dish. Head to your local farmers’ market, butcher or farm shop to get hold of something spicy and Italian, they may be a little more expensive but trust me, you won’t regret it.
Smoked Chicken Fried Rice
I bought some smoked chicken from a local farm shop. I wasn’t quite sure what I was going to do with it but it sounded too tasty not to try it. I planned to serve it with some cheese and chutneys but somehow I never got round to it. I certainly wasn’t going to waste it and I thought, rather than serving it alongside something else, why not make it the star of the dish? Smoked chicken fried rice sounded like just the thing for a simple, no hassle budget meal in a flash. Turns out it’s even better than it sounds.
Granny’s Oat Biscuits
When I was young I baked with my Granny at any opportunity. She’s got mad cooking skills and will beat anything together that looks like it’s not going to work, portion up a raw chicken to freeze in the blink of an eye and somehow manages to produce amazing food from seemingly nothing. Safe to say, she knows what she’s doing. However, we made these biscuits once together and, thanks to a timely phone call from my Mum, somehow both forgot to add any sugar to the dough. We made some very successful crackers but it wasn’t quite what we were aiming for. Almost 20 years later I thought it was probably time to give Granny’s Oat Biscuits another try.
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