I often make macaroni cheese, or some variation of it. I like to play around with adding vegetables, different cheeses or flavours in the sauce. This three cheese and cauliflower macaroni cheese is one of the most delicious I've made. The combination of Emmental (for sweetness and stringiness), Cheddar (for bite and cheesiness) and Parmesan (for savouriness) means you get the best of all the cheeses! And don't worry, there's a cauliflower in there
I love a straightforward dinner. However being straightforward doesn't mean there's any skimping on flavour. Grabbing a few ingredients out of the fridge and cupboards, chucking them in a roasting tray and miraculously taking the finished dish out of the oven at the end is the weeknight dream. My Greek chicken tray bake is a two tray affair (I know, slightly more involved than one tray) and really delivers on flavour. The flavours of Greece; oregano,
Beetroot has to be one of my favourite root vegetables. I love all the different colours you can get and a recent addition to my veg box was a bunch of golden beetroot. At first I thought about boiling it and mixing it with white wine vinegar and some spices. Then I got to thinking about proper comfort food and a golden beetroot remoulade would be the perfect finishing touch to a rather traditional dinner. A fantastically earthy alternative to using
Beetroot is one of my favourite vegetables; it's sweet, earthy flavour is like nothing else. I like to roast it with other root veg, boil it and add a little rich balsamic vinegar for a simple side or salad and I have tried smoking it on the barbecue in the past too. This latest batch of beetroot however I decided should be turned into a beetroot and feta dip. Firstly because the colour would be glorious and secondly because I wanted something punchy
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.
I've tried to make falafel a few times before without much success; it seems to fall apart when I cook it. Experimenting with this falafel recipe, a bit more of this and a bit less of that, means that I've now ended up with a pretty sturdy recipe. These carrot falafel are really easy to make; everything gets blended together, and I've served them with all my favourite sides. Quick pickled onions will be appearing on everything from now on!
It’s bean season at the moment. There’s runner, French, broad and all manner of other beans popping up in the veg box, at the farmers’ markets and in friends’ gardens. I love a perfectly cooked and simply dressed bean salad; a little drizzle of oil, a squeeze of lemon and a little seasoning. However, from time to time it’s nice to do something different and this runner bean and tomato stew is a much slower way of cooking with green beans.
Moussaka is one of my favourite dishes to eat. It's a bit of an involved one to make, you need four different cooking pans going to make all the component parts; that's why I don't make it very often! Frying the aubergines, I think, is one of the most laborious parts of making the moussaka so I've got a different way of doing it. My moussaka without frying the aubergines is every bit as good as the original and you use far less oil than if you fry
We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it's getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That's why these simple BBQ sides are my go to recipes whenever we're cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the
What's that? More aubergines? Yes actually, and I make no apologies because this Aubergine and Ricotta Gnocchi Bake is so good that I think we can all forgive if I've been a little heavy on the aubergine recipes of late. The key to this dish comes down to two things. Firstly, the aubergine has to be fried beautifully to make sure it's soft, silky and golden brown. Secondly, adding a handful of cherry tomatoes really transforms the tomato base as it