I like marrow and in the late summer/autumn you can get them easily but you can use an over sized courgette or long gourd to do this recipe too. I’ve added lentils to the stuffing for both flavour and extra volume. Feel free to change the herbs and add some spice if you’re in the… Read More Turkey, Lentil & Herb Stuffed Marrow Rings
A ploughman’s lunch isn’t a ploughman’s lunch with out a pickled onion or two. These are hot, sharp and sweet all at the same time and I like to eat them on their own too. The longer you leave them the rounder and deeper the flavour becomes. Mix up the spices depending on your taste… Read More Sweet & Hot Pickled Onions
I like cauliflower. I’ve posted several recipes on this site so that proves it but I have always shied away from getting on the “cauliflower rice” band waggon. I think it’s the use of the word rice rather than the actual food itself. It is after all just finely chopped up vegetable but I guess… Read More Cauliflower “Rice” : Late adopters welcome
Piccalilli is such a British thing with that combo of India spices and pickling heritage. I’ve added sweetcorn to my vegetable selection because I always loved sweetcorn relish so it satisfies two things for me. My daughters bought me a great book called The Modern Preserver by Kylee Newton which gave me most of the… Read More Manchester Piccalilli
Hashé to me, beef patty or burger to you! I’ve used Ottolenghi flavours from a great tomato salad which you can find the original of here to combine with some minced steak and end up with a meat feast and tangy salad combo. Ingredients 50ml olive oil 1 red chilli, cut into thin rounds 4 garlic… Read More Ottolenghi Inspired Hashé & Tomato Salad
Preserved lemons are a classic ingredient especially in Moroccan and Middle Eastern dishes. You can buy them in most supermarkets but they are easy to make although you need to think ahead as they need a couple of weeks to mature once prepared. You’ll need: Lemons – unwaxed or waxed and gently scrubbed in warm… Read More Preserved Lemons – perfect summer ingredient
It’s a staple dish and most people have their own version. I keep to a few simple ingredients and cook it in a big pan on the top of the stove so I can stir it gently every now and then enjoying the aromas as the flavours develop. Keeping the sugar levels down makes it… Read More Braised Red Cabbage
This comforting combination of meat, beans and vegetables topped with some salsa verde is perfect for a quick but tasty supper. Depending on the size of the chops is should be no more than 500 calories each and serves two people. Use other chops like veal or lamb and change the vegetables using things such… Read More Pork Chops with Braised Butter Beans, Celery & Leeks topped with Salsa Verde
Maximum spice flavours with fresh prawns and peas. Good for two people, approximately 350 calories each before you add rice or naan and raita. Ingredients 2 tsps oil 1 onion, finely chopped 2 cloves garlic, peeled and crushed 3cm fresh ginger, grated Spices: 5 cardamon pods, broken with the blade of a knife 1 tsp… Read More Pea & Prawn Curry
Don’t panic fritters can be healthy and if you have a kale phobia use savoy cabbage or some other hardish leafed green. This recipe makes enough for two at about 400 calories per person. Ingredients 200g sweetcorn, frozen and blanched or tinned 2 tbsp polenta, buy a packet and use it another time as a… Read More Corn Fritters with Garlic/Chilli Kale
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