All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Five Dipping Sauce recipes that are perfect for Summer

By 10 Comments

The living is easy in summer. Gorgeous fresh produce, long days, and fantastically easy recipes. Create some wonderful dishes that will accompany you while you’re out and about or that you can simply enjoy while sitting at home.

The easiest way to produce some seriously delicious snacks, that are creative and simple to prepare, is to investigate the world of dips. From mayonnaise to sour cream, from pulses to avocados; dips can be healthy, tasty and fun to eat. Here are five ideas to start you on your way – enjoy! read more

Grapefruit, Lime and Basil Agua Fresca

By 8 Comments

I’ve toyed with the idea of making an agua fresca for a little while. What with the focus on Brazil and South America at the moment with the Olympics I have seen a few frescas popping up on menus. But I wondered, is it worth the effort, isn’t it just easier to squeeze a bit of fruit then water it down? Well yes, but it turns out it’s just not the same. And the (what might seem an unnecessary step but take my word for it it’s definitely needed) sieving does save you from any surprise seeds making into your final beverage. I had a couple of grapefruits loitering round in my fruit bowl and thought it was now or never. So, welcome to my Grapefruit, Lime and Basil Agua Fresca. read more

Honeyed Apricots with Rosemary Crème Fraîche

By 17 Comments

Apricots make me think of my Mum. She’s the biggest apricot fan I know and until last year I didn’t really get what all the fuss was about. Then I had a proper one. Not a dry, fuzzy one with an inside like loft insulation but a sweet, juice running down the chin, superbly ripe one. And everything changed. Honeyed Apricots with Rosemary Crème Fraîche might sound like an unusual combination but herbs and fruit work so well together and this is truly a winner. Ripe apricots would be fantastic for this dish, but if they’re a bit ropy then sizzling them in honey will only improve them.
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Harissa Lamb with Tabbouleh

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When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus. read more

Tikka Paneer and Pilaf

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I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it’s ready in around 30 minutes and won’t break the bank; a perfect vegetarian midweek meal. read more

Summer Green, Smoked Bacon and Potato Bake

By 9 Comments

Potatoes, sliced and baked with cream have to be one of the best things ever. At least in my opinion. Maybe a little bit of garlic, or some sliced onion, even some smoked bacon added for extra deliciousness. Although undeniably tasty they always feel more suited to the colder months than in the middle of summer. Don’t worry though, I’ve found a way round this; and I had a swanky new baking dish to try out. By adding some summer greens and using a lighter sauce my summer green, smoked bacon and potato bake fills that dauphinoise hole perfectly. read more

Mushy Peas Potatoes and Ham

By 6 Comments

Mushy Peas Potatoes and Ham

I absolutely love peas. For me, a life without peas isn’t worth living. I moved house late last year and I don’t have a freezer; no more emergency frozen peas for me. Happily it’s pea season now so lovely fresh peas are popping up in the veg box, at the farmers’ market and in the garden. If there’s one thing I like even more than peas it’s mushy peas. So for a deliciously easy summer dinner my mushy peas potatoes and ham is perfect.You will need:

  • Lots of fresh peas, podded (at least one mug full, the more the better)
  • 500g Jersey Royal potatoes, scrubbed, any larger ones halved or quartered
  • A few thin slices cured ham (I used Serrano), roughly torn
  • A couple fresh mint leaves, shredded
  • Small knob of butter
  • Salt and pepper

Start by podding the peas. This is one of my favourite kitchen jobs, no sarcasm. read more

Elderflower, Cucumber and Mint Gin

By 12 Comments

Elderflower, Cucumber and Mint Gin - before adding gin

I love this time of year in Britain; when the weather is getting warmer and warmer but it hasn’t quite got to the muggy stage and it’s still nice and cool at night. There are flowers in the hedges and the fruit has started growing on the trees; most of my time is spent outside and as far as I’m concerned, shoes are optional. I have done plenty of cooking with elderflower in the past and it seemed an ideal time to try out something slightly different and obscenely summery: Elderflower, Cucumber and Mint Gin. read more

Pulled Duck Ramen with Gressingham Duck

By 17 Comments

I really like duck; usually in a pancake with plenty of spring onion, cucumber and hoisin sauce. If it’s on a menu in a restaurant I will normally order it because I love the flavour. Gressingham (the remarkable duck people) got in touch to see if I’d like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don’t cook that often. Ramen is something that I find both cleansing and filling and love that you can add whatever you like to it. This pulled duck ramen is a great way to use leftover duck and is really quick and easy to make. read more

Sweetcorn Chowder

By 4 Comments

Sweetcorn chowder - close up
I always like seeing sweetcorn growing in the fields near where I live; it’s one of my absolute favourite vegetables. The only thing that is a little irritating is the inevitable corn-stuck-in-the-teeth situation which ensues after consuming corn from the cob. Particularly irksome if surrounded by unfamiliar company. Worth it though; especially if you’re lucky enough to have a 50:50 butter to corn ratio. If you’re looking for something different to try with your cobs, this sweetcorn chowder is my most favourite soup ever.

Ingredients

You will need (for two bowls of soup):

1 medium onion, finely chopped  £ 0.10
100g smoked bacon lardons  £  0.65
Large knob of butter  £  0.15
2 large potatoes, peeled and chopped  £  0.50
250ml vegetable stock  £  0.10
400ml milk  £  0.35
1 cob sweetcorn, kernels removed  £  0.25
Small handful chives, chopped  £  0.25
1 bay leaf  £  0.05
Salt and pepper  £  0.02
Total  £  2.42

Method

Melt the butter in a large saucepan and fry the bacon and onion together until the onion is soft and the bacon turning brown at the edges.

Add the potatoes, bay leaf, stock, milk and salt and pepper and simmer until the potatoes are almost soft, around 10 minutes. Add the sweetcorn and simmer for a further 5 minutes.

Check the seasoning, remove the bay leaf and stir in the chives before serving in warmed bowls.

This soup has chunky bits, soft bits, crunchy bits and a full flavoured liquid bit. It’s got sweet, smoky, savoury, salty and soupy. Earthy, fresh, homely and new. What I’m trying to say is that as a bowl of food goes it’s got it all. Not only that but it’s inexpensive too. What more do you need? I think I could eat this for lunch every day and never tire of it. And that’s pretty much what I do as long as the cobs keep coming. Happy days. read more

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