Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado salad was inspired by something I once ate at Ethos Foods in London – some kind of fruity spinach-y concoction; it was amazing! I think theirs was made with some […]
Like most people, I’ve gone the vast majority of my life without even considering that you might be able to eat cauliflower leaves. When I’ve previously bought cauliflowers from the supermarket, they’ve barely had any leaves to speak of and I’ve never managed to successfully grow my own because the little plants kept getting obliterated by slugs.
It was only when I went to the market the other day for a ‘DIY veg box’ that I received an actual, real-life cauliflower. Not a perfectly manicured version of a cauliflower – a real cauliflower. With all its leaves.
It was only then, when I was looking at the leaves, that I realised how similar they are to cabbage and wondered why the hell I’d never cooked them.
It seems bizarre to me that we go out and buy a leaf-stripped cauliflower and then go looking for additional leafy greens, when we could just buy a bloody cauliflower with the leaves on!?
This carrot and parsnip tart might not be your immediate idea of a spring dish, but with salad leaves and a carrot top salsa verde, it becomes a lot lighter and more spring-like. For most people, root vegetables belong in either a stew or a […]
It’s National Vegetarian Week; the annual awareness-raising campaign to promote vegetarian food and the perfect excuse to introduce a few more vegetables into your diet – hopefully for longer than just one week! Many of us buy our fruit and veg at the supermarket; however, supermarket […]
It’s no secret that my general approach to cooking involves adding large quantities of garlic to everything. So, in the spring, when wild garlic is in season, it stands to reason that it features pretty heavily in my day-to-day meals. One of my favourite things to make with wild garlic used to be pesto; that was, until I made this creamy, wild garlic dip. It’s so good, I could just eat with a spoon! And it’s the perfect accompaniment for baked potato wedges, especially purple ones, because… well… the colours!
I’m lucky in that wild garlic grows in my mum’s back garden, but all it takes is a little walk in the woods and you’ll soon sniff out your own supply. In fact, that’s probably the best thing about wild garlic – it’s free! And, unlike other foraged foods, there’s less chance of you picking the wrong thing. All you need to do is smell the leaves!
Failing that, they do often sell it at farmers markets though.
In April and May, the leaves are at their best, but later in the season, you get the added bonus of their little white flowers – not only are they pretty, but they’re also edible!
The leaves are pretty pungent when raw, which is how I like it! I used raw leaves to make the dip. But you can also wilt them like spinach and have them either as a side dish or eat them in soups, stir-fries and curries.
If you liked my slow-cooker aubergines in a chilli-lime marinade, you’re gonna love these! More soft, gooey aubergines, roasted in the oven and served with spicy rice and spring greens. It’s a healthy and delicious spring-time dinner that you won’t be able to get enough […]
Ahhh, ketchup. It’s the perfect partner to fries, burgers, hot-dogs… but it’s usually tomato. And it’s usually Heinz… So what if I told you that you could swap your usual red sauce for a saucy yellow number? I’m talking about… banana ketchup. Yes, as in, ketchup made from bananas.
But before you raise an eyebrow, let me tell you that “banana sauce” is actually very popular in the Philippines and the Caribbean. It’s used in a similar way to regular tomato ketchup; in fact, in the Philippines they even dye it red to look like regular ketchup!
Banana ketchup is great as a dip or as a marinade and goes well with usual burgers and fries, in addition to everything from sweet potato fries to omelettes. It also makes a tasty salad dressing…
But what makes Top Banana Ketchup particularly special is that it’s made from surplus bananas that would have otherwise gone to waste.
That’s because Rubies in the Rubble, the sponsors of this review, are real food rescue heroes.
They’re rescuing fruit in a pickle!
They’re fighting food waste with relish!
It’s true – I got the information from a reliable sauce.
Okay I’ll stop now.
Yes, salt and pepper banana skins. Like salt and pepper squid, but… minus the cephalopod. And minus the batter. This is an amazing topping for sweet potato mash or curries! And it’s a great recipe to reduce food waste. If you’re sat there wondering if […]