We’re long over-due another lengthy post about the relationship between people and possessions, so make yourself comfortable…! Because I want to talk to you about minimalism. I love the idea of living more with less, however a recent article in the Guardian argues that minimalism is […]
Worldwide, we throw away more than 1/3 of all the food we grow; with some countries wasting around half. There are a number of reasons for this, however one of the major factors is the demand for “unblemished produce”. Often, imperfect fruit and veg just […]
No, I haven’t lost my mind. You can eat banana skins! In the West, we’re generally unaware of this, but in South East Asia, banana peels are often used to make delicious curries and chutneys.
Cooked banana skins are actually really yummy. Plus, throwing them away instead of eating them is essentially just… throwing money in the bin.
You may as well eat the food you’ve bought. Right?
So, back to banana peels. Unlike the actual bananas themselves, banana skins are savoury. They make a great snack – fried until crispy, with a little garlic, salt and chilli powder. You can also sprinkle these crispy fried peels on top of curries or on sweet potato mash.
I’m all for cooking from scratch. But sometimes, it’s nice to just whip something out of the freezer! Especially things that I don’t tend to make myself at home. Goodlife have been producing delicious vegetarian meals for over 25 years and offer a wide range […]
Aubergines (or eggplants) or not everybody’s favourite vegetable. When aubergine is cooked wrong, it can be tough, bitter and rubbery. Another common complaint against aubergines is that they soak up oil like a sponge. But fear not, I’m here to provide solutions to your aubergine-related […]
If you’re like me and no amount of garlic is ever enough, I have a treat for you. The most gloriously garlicky garlic recipes on the internet (probably) – you’re gonna love them! Garlic’s powers are said to range from treating ailments to repelling vampires […]
Hasselback potatoes look fancy, but are actually ridiculously easy to make. All you have to do is make vertical slits, around 2mm apart, three quarters of the way down each potato. Then pop them in the oven with some oil and in 45 minutes time… beautiful, crispy, fancy-looking potatoes are yours to devoouuuurrrrrr!
You certainly won’t find prettier potatoes. I love to make these as part of a roast dinner instead of standard roast potatoes, just because of the way they look, but you can also hasselback your jacket potatoes too. And sweet potatoes. And other hard vegetables like butternut squashes actually.
The oil permeates the hasselback potatoes, giving great flavour throughout. But you can always add some roasted garlic for a little extra oomph.
If you hadn’t noticed, I have a bit of a thing for rainbow vegetables. From purple sprouts to multi-coloured tomatoes, I can’t help but feel that vegetables look a lot more exciting when they come in a variety of colours. Cue these beautiful rainbow carrots. From […]