Beetroot has to be one of my favourite root vegetables. I love all the different colours you can get and a recent addition to my veg box was a bunch of golden beetroot. At first I thought about boiling it and mixing it with white wine vinegar and some spices. Then I got to thinking about proper comfort food and a golden beetroot remoulade would be the perfect finishing touch to a rather traditional dinner. A fantastically earthy alternative to using
Beetroot is one of my favourite vegetables; it's sweet, earthy flavour is like nothing else. I like to roast it with other root veg, boil it and add a little rich balsamic vinegar for a simple side or salad and I have tried smoking it on the barbecue in the past too. This latest batch of beetroot however I decided should be turned into a beetroot and feta dip. Firstly because the colour would be glorious and secondly because I wanted something punchy
It was one of those evenings. You know the ones, where you look in the fridge expecting a sudden moment of inspiration and the fridge just stares blankly back. I’d put something down on the meal plan but for one reason or another didn’t manage to cook it; sometimes I forget to buy an ingredient or I use it all in another meal forgetting to save any for later in the week. My potato, chargrilled broccoli and pesto salad came out of seemingly nowhere.
There are several things which tell me autumn has arrived. I suddenly find that I am wearing my wellies more than previously, apples and pears have appeared in the fruit bowl again, I’m having porridge for breakfast and the wood burner comes alive. Then I notice that the leaves have turned orange and are falling from the trees, there’s a bit more rain than before and I really fancy a roast dinner. I wanted to share some of my favourite autumn
Using sausages when making a pasta sauce is a great way to add depth and flavour to the sauce and cut down on cooking time too. My most recent recipe creation came about because I had one too many broccoli heads in the fridge; so my sausage, broccoli and spinach pasta was born. I used some delicious Italian sausages for this which were flavoured with plenty of herbs and a little fennel. The spinach was added as an afterthought but actually I really
I've tried to make falafel a few times before without much success; it seems to fall apart when I cook it. Experimenting with this falafel recipe, a bit more of this and a bit less of that, means that I've now ended up with a pretty sturdy recipe. These carrot falafel are really easy to make; everything gets blended together, and I've served them with all my favourite sides. Quick pickled onions will be appearing on everything from now on!
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.
Moussaka is one of my favourite dishes to eat. It's a bit of an involved one to make, you need four different cooking pans going to make all the component parts; that's why I don't make it very often! Frying the aubergines, I think, is one of the most laborious parts of making the moussaka so I've got a different way of doing it. My moussaka without frying the aubergines is every bit as good as the original and you use far less oil than if you fry
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
Minimum fuss and maximum results were the name of the game with my most recent dessert. Another hot day, the last thing I needed was to be baking pastry, so I didn’t, but made a tart nonetheless. My Strawberry and Peanut Tart makes use of a few sneaky kitchen shortcuts to make a delicious and impressive pudding. A chocolate and peanut base smothered with cream and stacked high with fresh fruit it almost seemed a shame to cut into it. But, you know,