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.
Continue reading “Roasted squash with pancetta and sage.”
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.
Continue reading “Roasted Winter Veg with fennel, puy lentils & goats cheese”
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.
Continue reading “Sausage and chunky vegetable soup”
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’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.
Continue reading “Parsnip rosti topped with a fried egg”
Winter salads are perfect if you’re trying to eat with the seasons but want a healthy, light meal. Simple to make and great served as an accompaniment to bean burgers, grilled chicken or fish. Recipe below.
Continue reading “Vibrant winter salad”