It is important to note that this recipe is not shy on calories. There's cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there's no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very Green Summer Vegetable Lasagne
It is important to note that this recipe is not shy on calories. There's cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there's no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very 
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 
Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach 
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. 
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 
Comforting, nourishing and wholesome; there’s nothing quite like a bowl of soup. It’s my lunch of choice, especially during the week when I want something quick and easy. I like to vary what I have with my soup and more often than not I don’t have it with bread, preferring to have a salad or some leftovers on the side. This recipe for roasted superfood salad works particularly well with Baxters new Super Good Chicken Noodle Soup because the 
Wholesome food always makes you feel good; it's made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It's quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg 
I regularly get a vegetable box delivered for a few reasons: I like that I have to use what I receive which means I get more variety than I probably would otherwise and there’s only so many times you can make mushroom risotto so I find myself trying out new recipes to use the vegetables. Grown With Love got in touch to see if I would like to try out some of their veg so I was looking forward to getting stuck in.
It's a bit weird here at the moment. The days are warm but the nights are surprisingly cold; light lunches but also still comfort food dinner season. The purple sprouting broccoli season is upon us and as much as I like it cooked simply, maybe with a butter sauce, I am craving carbohydrates and big warming meals at the moment. My bacon, purple sprouting and cheese pasta bake is ideal.
Apparently we are due for one of the coldest winters ever; don’t they say that every year though? Either way it’s the same story for me; thick socks, snuggly jumpers and consuming an astonishing amount of cheese. When you’re having to defrost your car windscreen every morning the thought of coming home to a nice salad just doesn’t quite cut it. What is needed is lots of stodge; carbohydrates, cream and cheese. Dauphinoise is a classic choice 
. I made another round of this recently and we ate ALL of it with a loaf of sourdoug…