Roasting vegetables transforms them – they become so sweet and delicious without losing their colours. They are great as they are as a side vegetable with grilled meats or fish, or can be tossed into pasta, popped onto a pizza base with mozzarella, used with cheese in a panini or simply...
Thai-Spiced Vegetable Curry in a Rich Coconut Sauce
30th March 2018
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A spicy, vegetable curry which is nutritious and packed with flavour. It is also great for using up a load of spices which just sit in the cupboard. I make up a jar of the spices and keep them in the cupboard ready to use- saves time and ensures you have them all there ready.
Coconut Curry Butternut Squash Soup with Kale Oil
1st October 2017
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With the summer over, we start to think of darker evenings and chilly mornings. With this autumnal period comes an abundance of fruit and vegetables – apples, pears, plums, squash, pumpkins, parsnips – to name but a few. The versatility of these crops is brilliant for those who enjoy...
Indonesian Salad with a Peanut Sauce Dressing
24th August 2017
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Gado-gado is an Indonesian salad which literally means “mix-mix” since it is made of rich mixture of vegetables such as carrot, bean sprouts, cucumber, green beans, potato with tofu and hard-boiled eggs, all coated in a peanut sauce dressing. The joy of this salad is you can use such...
A great tip for using your potatoes without any waste. The other day I needed some mash to go with our dinner. I always like to make extra and freeze some for another day, so I popped some pricked large baking potatoes in the oven whilst I was cooking some cookies...
Green Pepper and Tomato Chutney with Indian Spices
5th June 2017
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I don’t know about you, but I really don’t like green peppers! It’s annoying when you buy an assorted bag and realise you don’t want to use the green pepper. Even roasted I find they still have that bitter taste. So, what to do with them? ….. An easy to make yet...