Cauliflower cheese is a classic family favourite. I’m personally not sold on the whole sauce thing though, I prefer it to just be melted cheese. But adding garlic to the mix is even better! I pretty much add garlic to everything (garlic roasted carrots, garlic […]
Autumn is peak carrot season! And although they may not make you see in the dark like your granny promised they would, they do taste damn delicious when they’re not boiled to within an inch of their life. I love rainbow carrots, roasted with garlic […]
If there’s one thing you need when sheltering from the cold, wet English weather, it’s a boozy hot chocolate. You know as well as I do that, as the nights draw in, it doesn’t get much more comforting than a mug of hot chocolate and a pair of fleecy pyjamas. But adding alcohol makes for next level warming that will make you glad to be a grown-up.
The best hot chocolate I’ve ever had was almost a decade ago, when I was living in Sheffield. There’s a place on Ecclesall Road called Cocoa which does an insanely luxurious hot chocolate made with cream and melted Belgian chocolate. It’s so thick you can barely drink it and I can’t express in words how indulgent it is.
Their hot chocolate is sacred and I will never, ever attempt to recreate it. If I ever have that hot chocolate again, I want to have it there.
But what I will have at home is this delicious, milky, dairy-free, boozy hot chocolate, spiked liberally with brandy. Why dairy-free? Well, unless you’ve been living under a rock, you will have noticed that nuts and chocolate go quite well together (hello, Nutella!) so I can’t understand why you wouldn’t want to use nut milk to make your hot chocolate. Particularly hazelnut milk, in this instance. Having said that, I have made this with almond milk and soya milk and it’s all pretty good, so you just… go ahead and use what you want!
I genuinely, whole-heartedly believe in living in a less wasteful, more environmentally friendly life. I subscribe to the idea 100%. Yet there are days when I am confused about what is ethical and what isn’t, days when I don’t bother making ethical choices at all […]
As autumn begins to take hold and the weather gets decidedly chillier, you can’t help but sideline the salads and start seriously thinking about comfort food.
COMFORT FOOD! There is nothing better!
And when you start talking about getting chillier, you can’t help but think about chilli.
Or maybe that’s just me. Yes, I think that’s probably just me. But you’re thinking about it now though, aren’t you?
Chilli Con Carne is a classic comfort food recipe but I’m pretty sure that these Veggie Chili Dogs are going to feature fairly heavily in my kitchen this autumn/winter… I plan to feed them to everybody.
And I wouldn’t blame you if you wanted to feed them to everybody too.
They’d be pretty damn good with fries, but I’m a simple woman. So all I need is a simple slaw. Plus you can pretend as if you’re having a proper healthy, vegetable-based meal when you can physically see carrots in front of you. Whilst you enjoy your sausage and bread.
But even better still, it’s ready in under 30 minutes!
And it will either serve 2 very hungry people or 4 moderately peckish people.
Marrows are often thought of as a bland, watery vegetables that aren’t really worth the time of day – but they’re actually great for carrying strong flavours. I’ve shared recipes previously for marrow tikka masala and lentil stuffed marrows, but this thai green curried marrow […]
Perfect for kids (and big kids), this dairy free milkshake made with ripe bananas and soaked walnuts makes for a quick and healthy breakfast. Granted, it’s not the lurid yellow colour we typically associate with banana milkshakes, but it’s delicious all the same. I guess […]
Home-infused vodka/gin is my go-to DIY gift. It’s a great way to use surplus home-grown fruit and… well, do I really need to justify it?
If you’re a regular reader, you’ll know that I often have shedloads of rhubarb on my hands, either from my Mum’s garden or from somebody’s allotment. Whilst most of it gets turned into desserts, like my rhubarb and orange ‘rose’ tart and some goes into savoury dishes, the rest is always, always destined for vodka and gin.
I keep hold of any small glass bottles that I use day-to-day, ready to reuse with my infused vodkas and gins. Any small glass bottle will do, but the tall, thin ones are my favourite (Aspall Organic Cyder Vinegar bottles are quite good for this), as are interestingly shaped bottles (like those of Fentiman’s Botanically Brewed Drinks). Mini wine bottles also come in handy!
Whichever size or shape you use, they just need to be thoroughly washed out and sterilised before you reuse them.