I often get left with a collection of fresh herbs. I don’t have a freezer so can’t freeze them for future use and even if they come in a pot, they always seem to die on me. This recipe is a great one for using up almost any fresh herbs you have hanging around (except maybe mint, keep that for the gin). As if this recipe wasn’t useful enough already it also contains super easy meatballs, made from sausages, for minimum fuss and maximum taste.
The next pasta recipe up my sleeves is a super quick one; ideal for a midweek meal you need in a hurry but still want it to be tasty too. My Spicy Tomato Fusilli with Garlic Pangrattato takes less than thirty minutes from fridge to plate, is super cheap and great at using up odds and ends you may already have in the fridge and cupboards. For this recipe again I am using Vetta high fibre pasta which is higher in fibre than regular pasta thanks to a
This is the first of four recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken,
After my last £6 supper on BBC Radio Berkshire, Paul Ross was quite disappointed that the recipe included no frozen peas. It got me thinking that actually there's plenty to celebrate in the humble frozen pea. They're cheap, you can always keep some in the freezer and they are a welcome shot of greenness and sweetness at this time of year. This quick, easy and cheap meal is a little mid-week fanfare of the frozen pea.
You will need:
It's a bit weird here at the moment. The days are warm but the nights are surprisingly cold; light lunches but also still comfort food dinner season. The purple sprouting broccoli season is upon us and as much as I like it cooked simply, maybe with a butter sauce, I am craving carbohydrates and big warming meals at the moment. My bacon, purple sprouting and cheese pasta bake is ideal.
You will need (for four):
Apparently we are due for one of the coldest winters ever; don’t they say that every year though? Either way it’s the same story for me; thick socks, snuggly jumpers and consuming an astonishing amount of cheese. When you’re having to defrost your car windscreen every morning the thought of coming home to a nice salad just doesn’t quite cut it. What is needed is lots of stodge; carbohydrates, cream and cheese. Dauphinoise is a classic choice
I like to browse other people's blogs and I particularly like the posts where there has been some sort of link or challenge and lots of bloggers take part. I like to think of them as online coffee mornings. I thought it was about time I got involved and had a go at one; enter Dom from Belleau Kitchen and his challenge called Random Recipes. I love the idea of opening a random cookery book and having to cook whatever is on the page that opens.
I think everyone has a particular vegetable that they always end up cooking the same way. I simply couldn't have another plate of steamed or stir fried chard so I put my thinking cap on and realised maybe chard isn't the only vegetable I haven't paid much attention to. Whenever I have leeks around they normally end up in a slow cooked pork stew; namely because I don't really like leeks and I can't taste them as much this way. Courgettes are another
When I was on holiday I endevoured to try as many new Greek foods as possible. I stopped at sampling some of the more unusual (lamb's brains in intestine) but immensely enjoyed the baked goods and baklava. One of the things I tried and absolutely loved was tomato baked spaghetti with feta; Italian Greek fusion maybe. Either way after a day at the beach, and a carafe of very easy to drink red wine, this meal was exactly what I needed.
We are coming to the end of last year’s stored beetroot and can look forward to some fresh summer beetroot soon. I haven’t planted beetroot this year as I decided I would grow peas, beans, more beans, tomatoes and courgettes only. Not to worry though as last year’s beetroot are still popping up in my vegetable box and down at the local market. I’ve called this a ‘salad’ because it sort of falls in the salad category with the beetroot,