WOAH! Well I have not written for quite some time….the rest of last year and the start of this one have been dominated by work-related matters, namely, restructuring and a new job. This sucked out a lot of my brain energy for some time – …
Ingredients (for one small tart to feed 3-4 people) Method: At this cold and dark time of year, I like to keep my fruit and vitamin consumption up, including through warming, spiced apple tart like this one. A request to bring pudding to a shared …
It’s the time of year where you may well find yourself in possession of the last, sad dregs of the tomato season. And I say ‘sad’ because in my experience, the crop that lingers on into Autumn is usually past its best. It is of course an even sadder feeling to waste any remainders of the Summer’s bounty and this is where tomato chutney comes in. Simmered with sugar and spices, any substandard dreg of a tomato cannot help but be improved, and if you jar it up and slam the lid on and leave it well alone for a few months, the flavour only gets better. If you find that your crop-dregs include a fair few green tomatoes, don’t let this worry you – I wrap green tomatoes in a paper bag with an apple and leave them in a sunny spot for a week or two until they become a little more ripe-looking. This method mightn’t make for the tastiest tomatoes for eating raw, but it really doesn’t matter if you’re using them for chutney. This is quite a sweet chutney, including an apple, whole mustard seeds to sharpen up the flavour a little. It goes very nicely with some sharp cheese, makes your sandwiches that little bit better and best of all, means the last of your crop can leave on and treat you during winter.
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Don’t mistake this for me purporting to be any kind of expert on masala chai. I’m not – my making of masala chai is purely a result of my greediness and nosiness about all things food. A work colleague and I are often in the …
Ingredients Method When is a mouldering banana a welcome sight? When you need to bake something, that’s when. Banana-based baking is the ultimate transformation from yuck to yum. Very ripe, very brown bananas might be a bit nasty to look at but think of the …
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About this recipe
You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits in well with many of the thing you might be craving on such a day…popped on top of some hot buttered toast or stirred in with some fluffy rice. I particularly like it stuffed into a toasted pita bread and munched in front of telly, followed by a hot cup of tea. Even better, it makes 2-3 serves, so you’ve already got yourself out of a Sunday task….leftovers for working Monday lunch, sorted. Enjoy 💚
Ingredients: Method: About this recipe I know gluten free baking can seem like a faff but honestly, if you can bear to fork out for some gluten-free flour then you have a lot of options without much effort. Many ingredients that are simply superb in …
Cake ingredients: Icing ingredients: Method: ‘Carrot’ might not be first up when you think ‘I fancy something sweet’ but they are undeniably delicious and we have their sweetness to thank for carrot cake. Carrot cake in some form or other has been enjoyed for quite …
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About this recipe
Oh the lovely leek! Truly one of my favourite vegetables this time of year, when the shadows are a little longer and there’s a bite in the air. Leeks are allium family members, related to onions and garlic, but a little sweeter and more subtle in my opinion. They are an ancient crop, likely brought to the British Isles by the Romans. Leeks are the national symbol of Wales, with the origin of this lying in the 6th century when Welsh soldiers wore leeks in a battle against the Saxons.
In this soup, leek is tossed with olive oil and roasted with parsnip and carrot to the point of being deeply golden-brown, bringing out its sweetness. Fresh sage and thyme sautéed in butter provide a flavourful base and the carrot and parsnip provide some heartiness to keep you full.
I blend this only lightly as I like a little chunkiness. It’s only a matter of preference however so if you like your soup smoother, go for it. I add a dollop of plain yogurt for serving, and do grate over the fresh nutmeg if you can – it’s a great pairing with leek. And in Autumn a little spice and warmth, from nutmeg or elsewhere, goes a long way.
Ingredients: Plum and apple mixture: Crumble topping: Method: Preheat the oven to 180 degrees celsius. Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the …