Vegan
Spud Sunday: Cut And Dried
Introducing oven-dried potato crisps – salt, vinegar, crunch and a distinct lack of fat
Spud Sunday: Matters Of Import
I will probably never be a true locavore. Wine and spices (used here in an African potato stew) are just two of the non-local items I would rather not be without.
Spud Sunday: Soup For Thought
A hearty bowl of curried potato and cauliflower soup, inspired by Gorta’s SoupForLife campaign.
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.
