Many weeks ago now we had a dinner party where I tried to tie together the different courses by repeating certain ingredient components. We started with these hallomi and aubergine (eggplant) stacks with pomegranate jewels and pomegranate syrup; followed by a main of baked salmon with dill yoghurt and a lemony cucumber and dill salad; […]Read more "Aubergine (Eggplant) and Halloumi Stacks with Pomegranate Syrup"
Ok – I have never actually made this while hung over. But whenever I make it, it strikes me as exactly the meal I should make if I were. Like probably all of you, I have a very intricate system of bookmarking, particularly when it comes to online recipes that I want to try out. […]Read more "Hangover Spaghetti"
This is the trouble with trying to eat what is in season – you make something new, you like it, you want to make more, and you have already missed the window for your main ingredient being in season. Three weeks ago I had more red cabbage than I knew what to do with. In […]Read more "Garlicky Red Cabbage and Walnut Pita"
If you have ever resolved to eat more vegetables (or to have a largely vegetable-based diet) you will know that one of the great problems is that vegetables tend to go off very quickly. They certainly can’t outlive frozen ready-meals and boxes of mac and cheese, but just eggs and cheese will well outlast a […]Read more "Spicy Sesame Kale Chips"
There are times when I feel like my cooking has gone well, but rarely have I made something so successful as this sorbet. When I discovered how easy it was to make sorbet with an ice cream maker, during my month of being vegan, I decided to experiment a little, and came up with this. […]Read more "Pear and Ginger Sorbet"