If you find yourself overburdened with hot cross buns this Easter then let me tempt you with this recipe. My twist on bread and butter pudding but even easier to make because the fruit is already in the buns – oh it also has a little luxurious boozy twist. Well why not!
If you’re suffering from a cold then I’ve got just the thing to pep you right up. This infusion is so simple to make and includes a huge kick of ginger, a squeeze of fresh lemon and a good spoonful of delicious soothing honey. Sadly this drink won’t cure your cold, but it will fill your sickly bod with lots of lovely natural ingredients. It tastes pretty good too!
Just typing up this recipe brings back memories of how good it tasted! Sage and pork are match made in heaven, and the roasted butternut squash is wonderfully sweet with a comfortingly soft texture. You just pop everything in the oven and return 30mins later to the most beautiful combination of flavours.
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A warming, winter salad with the sweetness of roasted vegetables and the distinctive flavour of goats cheese. The addition of puy lentils brings a deepness to the flavour. I tend to make up a big batch that will last a couple of lunches. Wholesome and comforting.
Click below for the recipe.
In January I usually cut back on rich dishes and drink a bit less. I certainly don’t embark on any crazy diets – not a chance! Food-wise, in colder months, soup is where it’s at for me. I tend to cook up a big batch that I can keep in the fridge to see me through a few lunches and dinners.
One of my favourite images from a recent commercial shoot for cookware brands Prestige and Circulon. The recipe for this delicious Cranberry Glazed Turkey Joint was developed by the awesome Nicola Graimes and you can find it over on the Circulon blog.
My seasonal favourite this month is Purple Sprouting Broccoli, and I’ve been merrily scoffing it in a wide variety of dishes recently from a cashew nut and sesame soba noodle stir fry to serving it lightly steamed with a grilled salmon and a lime butter dressing. Next on my list is this Chargrilled fillet steak with smoked chilli butter, mushrooms and PSB recipe from Paul Rankin – it sounds totally delicious!
I love sweet potatoes and can’t seem to stop eating them at the moment. Stacked full of fibre, they are a fantastic alternative to white potatoes, especially if you’re trying to balance your blood sugar levels but still fancy some carbs. I love to roast them whole and then top with hummus and sprouted seeds.
I’ve been feeling a bit under the weather recently so I’ve turned my attention to getting my health in order, filling up on lots of wholesome, natural food and taking lots of nice long walks on the Downs.
I’m all about simple cooking at the moment – tasty, satisfying recipes with minimal ingredients that make use of seasonal produce.
This is my twist on potato rosti, making use of one of my favorite root vegetables: the good old parnsip.