Wednesday, 10 May 2017

Recipe: Lemon Lamb Curry



This curry is so quick and easy that the recipe fits on a scribbled sheet of tiny notepaper, one which was stuck into my scrapbook of recipes* by my sister so I'd stop asking her for the recipe every week. We really do make it that frequently - it's a delicious curry, really simple to make, and perfect for a midweek dinner. For a bigger feast we serve it with rice and another curry - such as the aubergine one in the picture from Rick Stein's Far Eastern Odyssey book - or garlic and chilli lentils, but more regularly just piled on top of chapatti or naan, with yoghurt and fresh coriander.    


Monday, 8 May 2017

Recipe: Easy Kedgeree



This is my version of kedgeree, which is actually rather nice, but also ticks the box of being an easy, cheat's version of the traditional rice and fish dish. It's pretty quick to throw together and it is often enjoyed for both dinner and breakfast the next day in our house. Being a big fan of one-pot and store cupboard recipes these days, I tried out a number of kedgeree recipes before putting my own together based on the ingredients I usually have within arm's reach on any weekday. Consequently, this uses a handy pack of fish pie mix which we buy regularly but I also make this kedgeree recipe with whatever fish I can lay my hands on (salmon or haddock usually). A word of advice before you start: don't skip the fresh chilli and spring onions; they really make it.  Come to think of it, I can't live without the fresh coriander either...

Recipe: Roasted Pheasant and Watercress Salad



I've been revisiting a few old recipes lately, and some of my favourites are summer suppers. Delicious, often lighter, meals and salads which are best enjoyed on a warm evening when the comfort food of winter is a distant (albeit equally blissful) memory. The weather's still not playing ball, so I'm thinking of dishes which will ease us into summer a bit more gently... We always try to keep a pheasant or two in the freezer and I often get one out to roast in the spring months, and serve it with a nice punchy salad. Crispy, salty skin from the roasted pheasant provides the comfort here, and the tang of raspberry and pomegranate in the salad makes me believe the sunshine is on its way. One day. Soon.


Sunday, 7 May 2017

Recipe: Roasted Cauliflower and Tahini Sauce




This is so simple it is barely a recipe, and is one of my all-time favourite easy lunches or snacks. I have been known to make a cauliflower my entire meal (leaves and all), and I am totally happy with that. Cauliflower is absolutely divine when roasted, and takes on flavour beautifully. The tahini sauce is incredibly addictive: I always make a big bowl of it with plans to add it to another lunch or dinner the next day, and there's never enough left. We've also served it with lamb kofta and pitta breads for dipping, which was pretty special.


Recipe: Braised Red Cabbage and Christmas Cranberry Sauce



Yes, I am well aware that summer is almost upon us and that Christmas food is the last thing I should be pushing on you at this time of year. BUT, I have been meaning to share some of my festive food recipes for a long time and this lot is way too good to be forgotten. I'm just leaving all this spicy, boozy, wintry grub right here to be bookmarked for a cosier, more festive time...