Spicy prawns, roast veg, blanched beans
I’ve been over indulging. It has to stop. We are off to Cornwall for a weekend of sea air, sea food and salad so tonight I got into the swing with this. Virtually no carb, […]
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Beef ragu and courgetti
I saw Hemsley and Hemsley make a ragu recently to which they add mixed spice and also some grated carrot at the end. I tried that this time and it was good – lightened and […]
10-minute pasta – goats cheese and tomato
The easiest pasta ever, I think. One that you could easily make with time to spare between the men’s semi finals today. Come on Andy! What to use 40g goats cheese – cubed 8 cherry tomatoes […]
Prawn risotto
This risotto uses just wine, butter and parmesan along with the prawns. I read something Nigel Slater wrote recently about sometimes wanting just a simple unembellished risotto. This is my version. What to use – […]
Sugar-free coconut and cranberry flapjacks
One for the looming sugar-free February. You can adapt this to use whatever dried fruit you like, just try to stick to the suggested proportions. What to use Porridge oats – 300g Mixed seeds – […]
Strawberry and chia seed porridge
Not used chia seeds before. They suck up more moisture than porridge so use a bit more milk (or water) than you’d usually use. They add a gloopier consistency but also a bit of a […]
Basil and parsley pesto
I tried to make basil pesto for the first time a couple of months ago. The kindest thing anyone could have said about that version was that it was green. This time, however, I hit the […]
Hummus
Not sharing anything original here recipe-wise, but a little personal goal met. Woman versus the chickpea. I last tried to make hummus about 20 years ago and it was a monumental disaster. I think I tried […]
Turkey bolognese three ways
Turkey mince is a less expensive and more healthy option which I use now for bolognese. This time I introduced more veg and made the sauce from scratch. An experiment… I then served it in […]
10-minute pasta – courgette, cream cheese and toasted nuts
I’m having a bit of a courgette renaissance, if there is such a thing. And if there isn’t, there should be. In particular using it with pasta. This one is light, creamy, crunchy. What to […]
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