Wild about Garlic (that’s Wild Garlic)…Recipe Share…

If you go down to the woods today, and follow your nose along the river bank, you might notice the pungent smell of wild garlic wafting through the air.  You’ll see it in all it’s woodland growing green glory, carpeting the banks of the river Mole, deep in the woods…  It’s a fairy-tale food, andContinue reading “Wild about Garlic (that’s Wild Garlic)…Recipe Share…”

Spelt & Honey Split-Tin Loaf

It’s been ages since I’ve made a loaf using commercial yeast, but yesterday was an exceptional day… My boy was home sick, and so was I.  Nursing my sourdough, and getting up to bake it early this morning, was more than I could face.  Plus, being the last week of January we are utterly utterlyContinue reading “Spelt & Honey Split-Tin Loaf”

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll downContinue reading “Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach”

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stopContinue reading “10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough”

Roast Curried Squash and Cauliflower Dhal aka Waste Not Want Not

“Pumpkin sooooooooup….Owwwwwww” Groaned the kids when I told them what was for tea… To be honest I’m feeling a bit the same.  The best thing about eating seasonally is how much we enjoy the first ripe fruit or veg of the season, remembering last year’s recipes and creating something new.  It’s a creative challenge keepingContinue reading “Roast Curried Squash and Cauliflower Dhal aka Waste Not Want Not”

Arancini with Spicy Tomatoes and Black Eye Beans

This is truly indulgent, especially the day after risotto!  But what can you do when there are leftovers that need to be used up?  And, anything in breadcrumbs goes down well with the kids… I haven’t made Arancini other than with leftover risotto, and honestly I think this is the best way, it’s full ofContinue reading “Arancini with Spicy Tomatoes and Black Eye Beans”

Shiitake Mushroom and Thyme Risotto

Risotto follows roast chicken almost always in our house.  Once the chicken is more or less stripped of breast meat I boil the carcass to create a stock.  I have a slightly ‘war time’ attitude to waste.  Being only a generation removed, and the oldest child of a single mother my conscience will not allowContinue reading “Shiitake Mushroom and Thyme Risotto”

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozenContinue reading “Cheap as Chips with Bestival Sauce”

Sweet Potato, Cavalo Nero & Chickpea Curry…

Love on a plate… It’s been one of those days… torrential rain, followed by torrential tears (mine and the kids)… I ate at least two portions of this and I have no regrets… tomorrow is another day! Ingredients (for 2 portions, or 1 ‘I feel sorry for myself’ portion): 1 large onion 3 cloves garlicContinue reading “Sweet Potato, Cavalo Nero & Chickpea Curry…”

Sun Dried Tomato and Black Olive Houmous

A few years ago we had a major financial melt down.  Two small children, one income and a monthly deficit of around £1000… It’s when I started really looking at what we spent on food.  Houmous was always a staple in our weekly shop, and the kids love it, but when I realised I couldContinue reading “Sun Dried Tomato and Black Olive Houmous”