I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn't even have peanuts, but this version in particular is known in our house as: the best stir fry you've ever made. High praise Kung Pao Chicken with Mushrooms
I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn't even have peanuts, but this version in particular is known in our house as: the best stir fry you've ever made. High praise 
If you're sat there looking at your kohlrabi wondering why on earth you've been sent a vegetable that has tentacles, fear not. I've been getting an organic veg box for years and I wanted to share some of my favourite vegetable box recipes. Sometimes you can end up with a vegetable you've never cooked with before so hopefully you can find a recipe for almost everything here! In this post I'll take you through the contents of my most recent veg box 
Perhaps I should rename my blog 'All That I'm Blending' I've been making so much soup recently. But that's the joy of soup isn't it? You can pretty much throw what you've got hanging around into the pot and miraculously out comes a steaming hot bowl of marvellous soup. My red lentil and tomato soup is no different. Made using what I had in the cupboards and fridge this felt like a meal concocted out of nothing; and I have extra portions in the freezer 
There's a certain time of year where the contents of the veg box are suddenly more vibrant. There's something red or orange which isn't a carrot and something green which isn't cabbage. Don't get me wrong, I have nothing against a good brassica but when the first spring vegetables come through you know that it's not long until the spring and summer veg are in full swing. To mark this occasion I made a spring vegetable tray bake; to celebrate all 
I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I'll be making this one again soon!
I love how a recipe evolves over time. Many risottos have been made in my kitchen over the years and I have to say a pea risotto has got to be one of my favourites. This recipe for pea, bacon and sundried tomato risotto is, in my opinion, the very best it can be. Other variations have included chorizo, fried speck, mint, goat's cheese or spinach but this combination of ingredients gives such a variety and depth of flavour that is hard to beat.
It was one of those days where I wanted something simple but interesting. A dish which would take a few minutes to make and take plenty of time to enjoy eating it. I tried something similar to this artichoke and red pepper gratin when in France last year and have wanted to have a go at making it myself for ages. It's a perfect recipe for a rainy Sunday afternoon and although made from a few simple ingredients is so much more than the sum of its parts.
Adding herbs to bakes and drinks is something I really like to do. I like the botanical flavour that herbs can bring to various dishes and I think woody herbs really suit being paired with chocolate. These chocolate, thyme and lemon shortbread biscuits are a delicious combination of flavours if I do say so myself and if you're unsure about adding herbs to a biscuit you'll just have to give it a try!
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 
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 
