All That I'm Eating

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

Chipotle and Bean Soup

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mixed bean, sweetcorn and chipotle chilli soup

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 Chipotle and Bean Soup. So that I can grab whichever soup I fancy and not have to think about what’s on the meal plan for dinner I am making them vegan, stuffed full of veg and flavour packed. I hate to have the same thing for lunch and dinner you see! read more

No Alcohol Pomegranate Mojito

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When it comes to adult soft drinks there are some good options but I don’t like any that are overly sickly and sweet. Fruit juices can be good but they are a little dull; I’m after something which is a bit snazzy. A drink where there has been a little effort put in. My no alcohol pomegranate mojito is so easy to make and packed full of flavour, the pinks and greens are so lovely together and using tonic rather than lemonade gives this mojito a nice bitterness. I made these recently for two guests that came round as I knew both of them wouldn’t be drinking and they went down a treat. You can’t go wrong with mint and lime together as far as I’m concerned. read more

A Shepherd’s Hut Weekend Getaway

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A Shepherd's Hut Getaway

I think being in connection with the seasons is hugely important. When it gets dark in the evenings and the mornings are gloomy and grey it can be hard to see the different colours, the natural changes and shifts that happen at this time of year. Last weekend we headed down for a Shepherd’s hut weekend getaway to the New Forest and it was just what I needed.

Stay

The Shepherd’s Huts are the perfect size for two and contain everything you could possibly need for your stay; except (and I think importantly) a television. You spend your time tending to the wood burner in the corner, listening to the radio, reading a book and just completely relaxing. At the huts we stayed in in Fritham there is no light pollution and it is so quiet; a real and proper escape. read more

Autumn Vegetable Minestrone

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The weather has certainly changed, although I do consider November to technically be in autumn things have started to get much wintrier. With ice in the mornings, digging scarves and hats out of the drawers and the fire blazing it’s definitely the time of year for soup. The more filling and comforting the soup the better and my autumn vegetable minestrone is exactly that; a restorative bowl of loveliness. Filled with six different vegetables including beans to bulk it all out it’s simple, speedy, cheap and delicious. read more

Harissa Roasted Squash and Red Rice

By 7 Comments

Sometimes things look tastier than they are and I often find that the reverse is also true. This harissa roasted squash and red rice looks ok, if slightly on the orange side, but trust me when I say it is delicious. Full of colour and flavour, the slight spiciness from the harissa works wonders with the sweet butternut squash. Red rice does take longer to cook than white rice but its nutty wholesomeness is well worth the wait. Bung this oven, sit back and get ready for a taste of autumn; it’s ready faster than you’d think. read more

Lemon Almond Biscuits

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When the nights get darker and colder I reach for two things: one is the big cast iron saucepan and the other is my collection of spices. But for all the big flavours, homely soups, stews and curries that seem so apt at this time of year sometimes I crave a little delicacy. Something subtle, light and simple is what I’m after and these Lemon Almond Biscuits are exactly that. Just the ticket at the end of a busy day with a cup of tea, preferably Earl Grey. These little biscuits take less than half an hour from start to finish; perfect. read more

An Italian Road Trip

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Before we went to Italy I was looking forward to it immensely. I had been planning an Italian road trip for months and I couldn’t wait to start visiting and eating my way through this beautiful country. Now I’ve come back I feel like I’ve left a little part of me there and I am itching to go back. We went to lots of different regions and the way of life is so different in all of them: in Ferrara (Emilia Romagna) it is all about food; in the Amalfi Coast (Campania) dressing well came hand in hand with rushing around; Montepulciano (Tuscany) oozed a relaxed way of life, excellent wine and any excuse to socialise; Venice (and the Veneto) was home to the friendliest, most generous and bustling city I’ve ever been to. read more

Mini Toffee Pear Pies

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I think pears are annoying. Lovely, but annoying. They sit around in the fruit bowl looking all delicious and they’re never ripe. Then, when one is ready to eat the rest immediately go ripe too and then you have to eat them all at once. Well I’m not standing for it any longer, I decided that I would use the pears while they are under ripe so I can enjoy them while waiting for the others to ripen. The word ripe has lost all meaning. These mini toffee pear pies are made from surprisingly few ingredients (if you buy readymade pastry) and are just perfect for celebrating the pear in all its I’m-never-quite-ready-ok-now-I’m-too-ready glory. read more

Miso Roasted Aubergine with Rainbow Chard and Soy Dressing

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There’s a bit of a miso theme on the blog at the moment. For two reasons: firstly, miso is delicious and secondly, it’s expensive and you have to buy quite a lot. So I needed to use up my stash and I really wanted to have a go at my own miso roasted aubergine. Most of the ingredients used are pretty standard store cupboard staples; I was pretty amazed how much more than the sum of its parts this recipe is. It’s fantastic, if I do say so myself, and my miso glaze and my soy dressing will be making many future appearances in my kitchen. read more

Sage and Black Pudding Pasta

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I imagine that as you read sage and black pudding pasta you’ll fall into one of two camps of people; either the ‘a full English isn’t the same without it’ camp or the ‘I don’t like it’ camp. If you know what goes into making a black pudding I can understand that it doesn’t really help to sell itself: pork blood, pork fat, oatmeal and spices. The spices vary between producers so try out a local one if you can get your hands on it, it’s definitely worth it. Black pudding is such a polarising ingredient but it’s actually pretty cheap meaning it’s perfect for cooking on a budget. read more

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