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.
I really struggle to know what to have for lunch sometimes. Usually I am scrambling round in the cupboards trying to find some sort of suitable sandwich filling but I do get terribly bored of sandwiches. If I’m lucky I’ll have some keptovers to warm up and I do pay a visit to a local independent café from time to time too. Well enough is enough. I have decided to batch cook and freeze a range of healthy, filling, vegan soups; one of which is
This slow cooked lamb curry came about because I decided I was the proud owner of far too many spices. I hope it's not just me that has drawers, jars and bags full of various spices. They were of course all originally bought for a specific recipe but some of them get used less often than others; I use a lot of paprika and cumin but not so much caraway or allspice. I've got three different types of dried chilli hanging around (ancho, chipotle, kashmiri)
I'm not sure quite what's happened but all of a sudden I find myself spending over £50 a week on food shopping. I know, it's not a shocking amount and it's certainly less than I know other people spend but it's twice as much as I used to spend. I didn't really notice it creeping up over time and I haven't really changed what I eat (less meat if anything) but it irritates me nonetheless. There's only so many beans and lentils one person can eat in
I’ve never much been a fan of chilli cone carne; I’ll eat it but usually it’s a bit harsh and acidic for me because of the tinned tomatoes and I’m not that keen on kidney beans. However, I love the principal of it; plenty of chilli, spice and flavour and I’ve been working on my own version for a while. I think I’ve cracked it. My Lentil and Black Bean Chilli has all the same flavour but none of the meat; I promise, you won't miss the minced
I've always liked the idea of a hash; various bits of food all chopped up and cooked together. I tried to make a corned beef hash once which was somewhat eventful. I was at University in my student house with two of my friends. The can of corned beef was being somewhat stubborn so I used my intuition and tried to open the can with a can opener. Suffice to say there was some slippage and some slicing and next thing I know I'm running around the