Seasonal recipes from your store cupboard
Store cupboards often end up with bottles or jars of sauces, chutneys and marinades which have a couple of tablespoonfuls left in the bottom from all their other useful dishes! I don’t like throwing these away in case I want to repeat the original recipe. The result is a tasty, sticky sauce which goes well with versatile …
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 recipe but still give …
Not everyone loves kale but it is so full of healthy nutrients including fibre, anti-oxidants, vitamins C and K and iron. The leaves are green sometimes with a slight tinge of blue or purple at the tips. It has a strong , distinct flavour Kale can be boiled, steamed, eaten raw, sir-fried or made into …
Sauces are a brilliant way of batch-cooking and filling up the freezer. With a versatile sauce of strong and receptive flavours to extra ingredients be they meat, vegetarian, fish or vegan you can serve a multitude of dishes to the family to suit their likes and diets. This sauce uses a variety of vegetables and …
As you can see from previous posts, I love making different pestos – Herb and caper pesto, Basil, wild garlic and hazelnut pesto, Garden herb and pea, – and what is so appealing is that they have so many uses, they keep well and can even be frozen, and they are so easy to make, …
This dish is based around Middle-Eastern flavours and is a lovely starter for a dinner party as it can be made well ahead or a perfect supper served with some flatbread to soak up the zhoug juices. It can be served warm or at room temperature. Roasting cauliflower brings flavour and a slight crispy texture. …