One of my favourite things to do in winter is to get outside early, ideally before sunrise, and drink in that crisp cold air. If I’m lucky there’ll be a few birds jumping around on the frosty floor here and there and I’ll wander up the hill to see the sun spread over the pale morning sky. There’s nothing like it. Usually I’ll only get to do this at the weekend and during the walk I have time to think about which of my favourite winter recipes
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,
There's always something leftover at this time of year; some sort of ingredient hanging around in the fridge that needs using up. I'd bought some baby onions for making a boeuf bourguignon and had half the pack left. I thought about slicing them and lightly pickling them but I then realised I also had some leftover cheese. You can never go wrong with cheese and onion so half an hour later we were tucking into roasted baby onions with cheese on toast.
I love a mince pie, but they have to be just right. I want the pastry to mince filling ratio to be almost 50:50; too much filling and you can forget it. Preferably my mince pies will be warm and covered in (clotted, ideally) cream. However, I can't possibly eat that every single day and I still need my mince pie fix. This is how my Mince Pie Fruit Loaf came about; designed to have all the fruity spiciness from a mince pie but without the pastry and
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
There's something you need to know about these turnovers. Although they are most excellent for using up leftovers they are more than worth baking up in their own right. Am I the only one who couldn't say no if offered Smoked Cheddar and Pickled Onion Turnovers? Didn't think so. Perfect for using up roast or mashed potatoes, pickled onions or chutneys and whatever hunk of cheese you have lying around. Completely versatile and a little bit too tasty
I tried making a traditional Yule Log a few years ago. It was somewhat stressful. Apart from the fact that my butter is never warm enough and I always lose patience and mix it up anyway and deal with the consequential sponge that turns up the whole process is fraught with danger. The rolling up, unrolling, spreading of cream, re-rolling and hoping for no cracking then furiously patching it up with ganache, chocolate flying all over the place. It's
There have been many new recipes in the All That I'm Eating kitchen this year and this post is all about my favourites from 2015. That's not to say that all the others aren't worth a perusal but these are my most favourite; those which have become regulars on the kitchen table since I first made them, those that I remember simply for being indulgent and some which came about as a healthy (but delicious) take on a classic.
First up, and what a way
I love a good hot chocolate; not too sweet, not too bitter but full of chocolate flavour and I have been working on perfecting my recipe for the ultimate hot chocolate. This recipe is too good not to share, and what nicer way to share it than making some (ever so pretty) make-your-own hot chocolate gifts. You need only four ingredients, a few empty jars, some string, paper and your very neatest handwriting. A word of warning: make sure you make enough
Why bother making your own granola? I mean, the stuff that comes in a nice box all full of stuff can’t really be that different and making your own sounds like such a hassle right? Nope. As it turns out making your own is not only ridiculously easy but it’s so much tastier than anything I’ve tried pre-bought. I find the readymade ones are far too sweet and you spend every morning searching for the elusive hazelnuts you’re pretty sure are meant