I love how a recipe evolves over time. Many risottos have been made in my kitchen over the years and I have to say a pea risotto has got to be one of my favourites. This recipe for pea, bacon and sundried tomato risotto is, in my opinion, the very best it can be. Other variations have included chorizo, fried speck, mint, goat's cheese or spinach but this combination of ingredients gives such a variety and depth of flavour that is hard to beat.
I meal plan. Only the dinners mind you. I'd like to think I was organised enough to plan fantastic breakfasts and fabulous lunches but I'd much rather have longer in bed each morning than fuss around with an avocado and quickly grab something easy for lunch in the week. However, there are consequences to this nonchalant attitude of mine. What if disaster strikes? What if, as I enjoy my chicken sandwich for lunch I realise that chicken is on the meal
There's been a spate of soup recipes appearing on my blog recently. I'll tell you for why: because there's nothing more comforting I would like to have for lunch during the week. Sure, a steaming bowl of cauliflower cheese would be a fantastic winter luncheon but that's more effort than I am willing to put in for what is effectively the most rushed meal of the week. So instead I take a bit of time at the weekend and batch cook some soup, freeze it
Sometimes I make something like a veggie stew or pasta sauce and realise that it could become a delicious soup with just a little extra water. That's exactly how this Tomato, Butterbean and Spinach Pesto Soup came about. I had made it as a sauce for baking with gnocchi, similar to this recipe, and I thought it would make a great soup; something a bit different from a normal tomato soup. And I was right. Full of flavour, colour and easy to make from
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 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
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
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,
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