Vegan
Spud Sunday: The Art Of The Roastie
Just what you need for Christmas – a 12-step guide to getting your roasties just right, plus a recipe for polenta roast potatoes with rosemary. Now, get peeling…
Colouring Food Red
A little while back, Angela from Spinach Tiger asked the food blogging community to cook red to remember World Aids Day. I was happy to oblige with this recipe for sliced tomatoes in a bloody mary sauce.
I Can Has Thanksgiving?
In which I make an application to borrow the Thanksgiving holiday – I’ll even make the cranberry sauce…
Spud Sunday: In Defence Of Salt
Perhaps there is such a thing as too much salt, but, on the other hand there’s no need to cut it out altogether. These salt-baked baby potatoes are a fine way to make use of a lot of salt.
Green With Tomatoes
My tomatoes never ripen very much. Not that it really matters, because they’re still good for a batch of green tomato chutney.
Spud Sunday: Mostly Local
I’m all for eating local but I’d be hard pressed to give up those things that we can’t produce locally, like olives and olive oil. It helps to know that I can source such things from Tony Hartley, someone with a real connection to the local producers in Spain.
Fancy A Dip?
Muhammara, a middle eastern dip involving roasted red peppers and one of those utterly addictive dishes that screams make me now…
Spud And The Beanstalk
My tangled French beans inspire an alternative interpretation of the Jack and the Beanstalk story, as well as the cooking of some French beans with sesame seeds, my favourite way to eat them.
