There are several things which tell me autumn has arrived. I suddenly find that I am wearing my wellies more than previously, apples and pears have appeared in the fruit bowl again, I’m having porridge for breakfast and the wood burner comes alive. Then I notice that the leaves have turned orange and are falling from the trees, there’s a bit more rain than before and I really fancy a roast dinner. I wanted to share some of my favourite autumn
Using sausages when making a pasta sauce is a great way to add depth and flavour to the sauce and cut down on cooking time too. My most recent recipe creation came about because I had one too many broccoli heads in the fridge; so my sausage, broccoli and spinach pasta was born. I used some delicious Italian sausages for this which were flavoured with plenty of herbs and a little fennel. The spinach was added as an afterthought but actually I really
I have made these black bean quesadillas a few times and I am always surprised how filling they are! They are deliciously full of black beans, spices and cheese and are really simple to make. You could add different beans, leftover chilli (or maybe leftover vegan chilli) and serve with your favourite dips. I love scooping up a big load of guacamole; but then I am a guacaholic. Sour cream, chilli sauce, salsa or whatever you like would be amazing on
There’s ragu, and then there’s proper ragu. You know the two kinds I mean; the quick one that we Brits chuck on top of a pile of spaghetti and the one that takes time, effort, care and attention to make. Don’t get me wrong, the former has its place but this recipe is for the latter; which incidentally freezes very well meaning it is perfect for cooking up a big batch and then reaping the rewards in the weeks to come. It has taken a long time
I’m not sure these Peanut Butter and Raspberry Brownies need an introduction; just the name gets my mouth watering and a hankering for a piece with a coffee shortly follows. I’ll be honest from the outset, these are not exactly what you’d call healthy. They are full fat, properly indulgent, to-hell-with-it brownies. And frankly, when you’ve been working hard all day coming home to one of these and a cuppa is like a hug for the soul. A gooey,
Sometimes the vegetables that arrive in my veg box are so stunning that it (almost) seems a shame to eat them. We all know that a romanesco cauliflower is mathematically wonderful and who can say no to a green lemon when it’s yellow inside and full of juice. A bunch of purple spring onions turned up on my doorstep and I knew simplicity would be the way to make the most of them; bold flavours from few ingredients. Chorizo Hash with Purple Spring
First impressions are terribly important, but then so is not judging a book by its cover. This may look, on first glance, like a bowl of indistinct yellow mush but trust me, don't judge this bowl of incredible-ness by its 'rustic' appearance. When I have a bowl of dahl it has to be three things: comforting, frugal and full of garlic. My Yellow Split Pea Dahl, which I have been trying and testing for some time now, fulfils all of my dahl needs and
I like to think I’m fairly well behaved. The majority of what I eat I make myself and is somewhat healthy and well balanced. I find a place for the indulgent dishes (macaroni cheese, dauphinoise and the like) amongst the day to day soups, salads, vegetables and wholegrains. I’m by no means a saint and I think a little indulgence never hurt anyone. When I plan to make something that’s maybe a little bit ‘naughty’ I make sure I go all out.
I tried something similar to these Mexican black beans at a restaurant a few weeks ago. They were so tasty and I loved the frugality of them that I really wanted to try and make them at home. Attempt one tasted fine but the texture was all wrong, attempt two was an improvement but the spicing wasn’t quite right. By the third attempt I’d got it; tasty, slightly spicy, cheap and easy to make. Does it get much better?
In case it has escaped your attention, September is the month where people make a fuss about organic; aptly named Organic September. I have to admit that the majority of food that I buy is already organic so for me I wanted to try some new organic ingredients that I hadn’t tried before. I loaded up my weekly veg box with tomatillos, Homity pies and all sorts. I was challenged as part of Organic September to make an all organic three course meal,