If you were ever wondering how you could get away with consuming mulled wine with breakfast, this mulled wine jam has you covered! Perfect with toast, croissants, porridge, rice pudding… you name it. The first mulled wine jam I ever made was the Women’s Institute […]
If you’re looking for vegetarian and vegan inspiration, look no further. Here are 10 food blogs (some veggie, some vegan and some suitable for everyone but with plenty of vegetarian recipes) that you need to follow! Get ready to bookmark…
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 […]
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 is my new favourite.
Before we begin, just a small note on marrows. Firstly, I am British, so a marrow is a big vegetable and has nothing to do with bone marrow (just to reassure any American readers). And secondly, although we often call huge courgettes (zucchinis) ‘marrows’, there is actually a bit of a difference between huge courgettes and actual marrows. Big courgettes are thin skinned and you can cook them with the skin on, no problem. Actual marrows are thick skinned and, if you cook them with their skin on, you’ll be chomping through something with the taste and texture of tree bark. Not very pleasant.
If you’re unsure which one you’ve got, I would just err on the side of caution and peel it. The last thing you want is to be fishing out each individual cube of marrow from the pot to painstakingly remove the skin before you can eat. You have better things to do with your life.
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 […]
Gado Gado is an Indonesian salad that consists of at least two vegetables served with a peanut sauce, crunchy tofu and boiled eggs. The name literally means “Mix Mix”. I learnt to cook this at a Balinese cooking class in Ubud, earlier this year, but I’ve since developed my own ‘cheat’ version, which saves a lot of time and effort!
In the original recipe, you have to deep fry peanuts until golden, grind these in a mortar and pestle, along with other ingredients, to make a paste, before heating said paste with coconut milk and soy sauce.
In my version, you just fry off garlic, chilli and ginger in a pan and add crunchy peanut butter, soy sauce, coconut milk and lime juice. Granted it might not taste quite the same, but I just can’t bring myself to go to all that hassle for the sake of a bit of sauce.
So yeah. I cheat.
I’ve got to be honest – I’m not usually one for ready meals. My version of convenience food is batch cooking dishes like chilli and curry from scratch and then freezing them in portions, ready to whip them out the freezer during a busy working […]