Recipe: Ajvar and courgette tart

A new recipe for you! I’ve been working on this one for a while, initially trying individual tarts – but they were a bit fiddly, and who wants to faff about with mini tarts anyway when you can throw together a big slab of pastry topped with gorgeousness?! This makes a super quick and very easy midweek supper and comes together in less than half an hour.
Continue reading “Recipe: Ajvar and courgette tart”

Recipe: Spinach and butternut squash dhal

There’s no getting around it: this isn’t the prettiest dish. It looks mushy and a bit beige. But, like some of the best meals, it’s comforting, warming, wholesome and satisfying, not to mention quick and easy to prepare with a 5-step recipe. Enjoy this dhal served with rice – short grain brown rice is my current favourite – or a soft, pillowy naan.
Continue reading “Recipe: Spinach and butternut squash dhal”

Recipe: Squash and pancetta quiche with a rye crust

I’m a big fan of quiche. A great way to showcase delicious flavours and textures, a quiche – albeit a retro menu choice – can form the centrepiece of a picnic-style lunch, accompanied by bread, cheese and salad. I made this one for a laid-back lunch with my lovely mum and sister earlier this week – it went down a treat! And yes, that is a giant slab of Double Gloucester you can see in the photo below. We are cheese fiends.
Continue reading “Recipe: Squash and pancetta quiche with a rye crust”

Recipe: Roasted carrot and orange freekeh salad

I’ve got a bit of a thing about freekeh. Aside from providing an excellent vehicle for terrible puns (one of my favourite things), it has a nutty, smoky flavour and is an exciting alternative to couscous or rice.
Continue reading “Recipe: Roasted carrot and orange freekeh salad”

Recipe: Kale and butterbean stew

This is an outrageously quick and simple weeknight supper – from pan to plate in 15 minutes. I’m almost embarrassed to post it here, because it is so basic – but it’s a useful, adaptable recipe which I hope will prove useful. The kale can be substituted with whatever leafy greens you have in the fridge. You might want to at least double the quantity of the greens if you’re using something water-heavy like spinach, as it will wilt down.
Continue reading “Recipe: Kale and butterbean stew”