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...
This recipe is simple and a tasty way to use up apples and pears which are past their best. You can also substitute them with sliced squidgy bananas. The addition of rye flour and yogurt gives a good contrast to the sweet but salty caramel. You can use natural or Greek yogurt. The caramel can be...
I love a good soup and especially when it uses all your bits lying in the fridge, and ends up tasty and yummy! We all end up with an odd range of ‘leftovers’ from making previous recipes and do not want to end up filling the food waste bin! Do you often wonder why you bought that...
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!
I love mushrooms on toast with buttery juices on a good toasted bread. Sometimes I add cream to the mushrooms and reduce slightly to give a rich sauce. Any mushrooms can be used and my preference is for sliced large portobello mushrooms. For a change from the usual toast I take some sliced...