Traditional carbonara is an absolutely delicious Italian dish I regularly like to make if I am in a bit of a rush. The addition of eggs gives a lovely creaminess without having to add cream. It turns a simple pasta dish into another level. I have taken the basic idea of the carbonara and...
The joy of making your own pesto is that you can use up a lot of storecupboard bits. Basically with some nuts, oil, cheese, herbs and seasoning you can create a tasty pesto for use with many dishes. Peanuts, cashews, walnuts, brazils, almonds – all cheaper than the traditional pine nut...
Cheddar cheese, pesto and rye pancakes with sauteed cherry tomatoes and three-cornered leek
12th February 2022
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Three-cornered leek grows wild and is similar to wild garlic which can be found in many woods and verges. It has long, thin, green leaves which if looked at in profile have a very shallow ‘V’ shape. The flowers are very much like a white bluebell with six petals, each with a green...
Nutty kale, tomato and mozzarella warm salad with pesto croutons
29th January 2022
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This salad is full of protein and fibre and is a great way to use up a variety of nuts lying in the store cupboard. It is full of vibrant colour and with the crunchy croutons and the warm of the salad beginning to melt the mozzarella, this can win round even the most sceptical of kale- haters!
Bacon, leek and roasted garlic cannelloni wrapped in Jarlsberg with a rich tomato sauce
18th January 2022
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A different filling for cannelloni and perfect for using any surplus leek leftover from other dishes. If you make extra tomato sauce it can be frozen in pots to use at a later date. Sliced cheeses are perfect for this dish so try replacing the Jarlsberg with Emmental or Gouda.
There is nothing as good as a family brunch around the table on Sunday morning. These muffins make a perfect choice and can be served with poached eggs and grilled or slow-roasted tomatoes. This is a lovely recipe for using up that yogurt lurking in the fridge near its sell by date! ...