I don’t like to be rude but sometimes a cucumber can be a pain in the backside. What do you DO with it? Yes it’s very nice quartered and added to a salad; occasionally I go somewhat exotic and fork the edges of the cucumber before adding it, it's terribly exciting. I have wanted to try a chilled cucumber soup and also thin slices with a little salt, sugar and sherry vinegar but every so often I find myself simply wanting to use the cucumber for
You know when only a take away will do? I get that feeling sometimes and short of actually eating said take away there's not much else that can fulfill that craving. The issue I find is the subsequent guilt after consumption because I always order too much and somehow eat it all anyway. At least that was before I made this stir fry. This has everything I want when I'm craving a take away but using my own ingredients. I'd like to think it's healthy
Who doesn't love a picnic? The optimum picnic is of course one where the sun is shining, the birds are singing and everyone has some food that they enjoy. This perfection can normally successfully be achieved in summer where there are lower risks of rain, wind and cold. However, that's not to say you can't have a picnic in the autumn; as long as you're a bit clever with what you make.
The idea of this autumn picnic is to encourage you to embrace
Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn't bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It's well aware I don’t want it there and it doesn't want to be there. I'm sure it had grand visions
This is almost the meal that changed my life: broad beans and feta. Until a few years ago I considered any food that wasn’t plain boiled pasta disgusting. I was completely disinterested in anything that wasn’t beige and flavourless. I went to University and had to start fending for myself so a few more exciting things crept into my culinary repertoire; a little melted butter on my pasta for example. I know, exotic.
I suppose I was what you