If I had to choose a favourite cake, it would be a toss up between a really good carrot cake (no raisins, plenty of orange, covered in a cream cheese frosting) or a lemon drizzle. Soft and almost soggy with lemon and a good crystallised top. The lemon drizzle cake is also one of my favourite to bake – it’s super quick and easy, smells amazing in the oven and doesn’t need fancy decorating or piping.
I like my lemon drizzle cakes to be super citrussy and zingy – something sharp that will make you suck your cheeks in on first bite, but still sweet from the glaze. I also don’t stop at just adding lemons. The photographed version switched out one of the lemons for a lime, and I’ve also added oranges to the mix before. Anything citrus goes in my opinion! I’ve also added a spot of gin to the drizzle mix before which may or may not have gone down rather well…
The point is, once you’ve got the basic sponge mixture down (the unzested mix could also be used for some delicious cupcakes, just add a spot of vanilla essence and cover in buttercream) you add the zest of 2 citrus fruits. Once baked, poke with a skewer and pour over a mix of sugar and the juice of those two fruits.
Recipe – 8-10 generous slices
Using a loaf tin makes it perfect for sharing in the office too, thin slices cut in half means I’d get a good 20 servings out of this recipe which is enough to keep my team happy!
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
finely grated zest 2 lemons (or 1 lemon + one other citrus fruit)
for the drizzle topping – juice 2 lemons (or 1 lemon + one other citrus fruit and 125g caster sugar
Beat together the butter and sugar until pale and creamy (top tip – beat the butter on it’s own first to make sure it is soft enough), then gradually beat in the eggs. Sift in 225g self-raising flour, then add the lemon zest and mix until well combined. Pour the mixture into a greased and lined 900g loaf time, and level the top. Bake for 50-55 mins at 180C until a skewer comes out clean.
While the cake is cooling in its tin, mix together the ingredients for the drizzle. Prick the warm cake all over with a skewer (go most of the way through the cake but try to avoid going through to the tin entirely) then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Make sure all of the cake is covered. Leave in the tin until completely cool, then remove and serve.
And that’s it. My favourite cake, in all it’s glory!
I love cheese. It’s a fact I often use when asked to describe myself (along with wine, walking and dogs – I’m a right party animal me). But anyway, cheese. I’ve not always been a lover of the stuff, and up until a few years ago my limit was some mature cheddar and a grating of Parmesan in a risotto. Fortunately I’ve seen the error of my ways and now aim to fuel my cheese habit as often as possible.
Of course, I jumped at the chance of attending an evening cookery class entirely based on cheese. Comté to be exact. We started the night learning a bit more about this French cheese, and I now know that no two batches will ever taste the same. It’s an unpasteurised cheese made with milk from grass-fed cows and so each batch will be subtly flavoured with what the cows have been eating, as well as slightly differently coloured over the year. It can also be aged for different lengths of time, with older cheeses being stronger, crumblier and with a grainy texture not dissimilar to a good Parmigiano Reggiano – yum! I have to say if I was eating the cheese as-is I’d go for an older Comté, but the younger cheeses melt beautifully and work wonderfully in cooking.
Take these little parcels for example. Filled with a good amount of cheese, some prosciutto and some sage before being baked to a crisp finish, they really are as irresistible as they sound. I know, I ate 5! Perfect with a glass or two of fizz…
Throughout the evening we made two dishes, trying not to eat handfuls of cheese as we went. The first was a really simple (yet really not photogenic!) baked asparagus dish. Asparagus was blanched, a cheese sauce mixed up (and flavoured with Worcestershire sauce and mustard before being enriched with an egg yolk) and poured over the veg. It was then covered in Comté before being baked-then-grilled to bubbling golden perfection. Not only did this convert me to asparagus a little more, it was bloody delish! I have no shame in admitting that I mopped up some of the cheesy sauce with baguette after all the greens had gone.
Fortunately for my waist line our second course was a little lighter and fresher. A salad made of broad beans (which has taught me I’m too lazy, and podded ones are SO much better), prosciutto, hazelnuts, mixed salad leaves and some more of that lovely Comté. Covered in a light lemony vinaigrette it would make the perfect Saturday lunch. Sadly I had to leave the event before attempting to make my own version, but I stole a forkful of the chef’s and it was lovely – a glorious mix and flavours and textures.
But that’s not the end of the Comté talk. At the end of the evening I was lucky enough to be given a goody bag containing a big block of the stuff – and so I’ve been spending the last week coming up with the best ways to use it. I know, a hard job but someone’s gotta do it! My favourite so far has been this open tart with soft onions, sliced apple, lightly crisp bacon and plenty of cheese. It’s super easy and makes for an impressive looking dish – a big portion is photographed here but you could also do some dainty circles of pastry for a smart starter. Served with a salad (dressing should be something sharp to counteract the richness of the tart) it’s been a go-to during the slightly cold start to May.
Recipe: Makes 2 Large Tarts (enough for dinner for 2) or 4-6 Small Ones (for starters)
2 onions (3 if they are small), finely sliced
a knob of butter
1 garlic clove
a pinch of dried thyme
1 apple, thinly sliced (we used a mandoline to do this)
2 rashes of bacon, finely chopped
1/2 teaspoon of dijon mustard
50g Comté, sliced thinly (or more, if you’re a big cheese fan!)
1/2 pack of ready-rolled puff pastry
1 tsp milk
First, melt your butter in a frying pan and fry the onions until soft, adding a pinch of salt, and the garlic and thyme. Once done transfer to a bowl and set aside to cool slightly, whilst frying your bacon in the same pan.
Pop the pastry on a sheet of greaseproof paper, and thinly spread the mustard over the top, leaving a border of around 1cm at each edge. Spread the onions over the mustard, followed by the bacon. Top with the apple slices, and finish with the cheese and a good grinding of black pepper. Brush the milk around the edges of the pastry, and then bake at 190C for around 20 minutes.
Serve hot/warm with a freshly dressed salad and a glass of chilled white – if you made this kind of lunch for me of a weekend I’d love you forever!
* I was invited to attend a cookery class with Comté Cheese and received a goody bag with some cheese on the night. I wasn’t paid, or asked to write a blog post/pop anything up on social media, but I have done because I love cheese!
Are you a cheese fan? Do you go for the piles of cheese-and-biscuits approach or do you look for interesting recipes to use it in?
I suffer, quite chronically, with the problem of not being able to choose what to eat. In a chain restaurant I’m generally good as I have my go-to choices (until they remove it from the menu, as happened to me in Bella Italia last week with my favourite pasta dish…) but the problem comes out when I’m presented with a “I-want-to-eat-everything-on-this” menu in more independent places. Battersea Pi went someway towards solving this problem, as they allowed me to choose two pizzas in one.
(I could have chosen 3 if we’d had a big pizza to share, but I couldn’t persuade my husband to go without tomato-based pizzas…)
After putting a shout-out on Twitter for recommended pizza places in SW London I had shouts for Dynamo (I LOVE their Stelvio pizza, but the service in the Putney restaurant has deteriorated to the point we only order via Deliveroo), Franco Manca (they’ve taken their tomato-free pizza off the menu – the courgette and basil one was delicious) and 400 Rabbits (so yum, but just too far!) – and then this place dropped onto my radar. Just down-the-road-and-round-the-corner from Clapham Junction it’s super easy for us to get to, offers 3 or so tomato-free options on their standard menu, and the toppings just sounded yummy. It was an easy choice for my post-exam ritual of a pizza night!
And as it was potentially to be the last post-exam pizza (I need another excuse if I end up qualifying this time around!) we decided to go all out. A carafe of the “fancier” (read: not the cheapest) rose on the menu was ordered, and it was delightful. A very pale, almost golden colour and absolutely delicious. And we even went all out with starters too…
Bruschetta with Lardo, Parmesan and Honey were outrageously simple (and totally unphotogenic) but also outrageously delicious. The lardo was fantastic quality, the bread crispy without causing fear for my teeth and I could have eaten several plates along with the aforementioned wine.
My choice, Arancini with Pancetta, Spinach, Scamorza and Leek (or leak, as both the online and printed menu read), were just as good. The rice was still slightly al-dente, the outsides perfectly crisp and there was blobs of melting cheese throughout. The pancetta, though delicious, I felt could have been taken out to make these veggie friendly – and my biggest point of criticism for the food was that I’d have avoided serving these in a bowl on top of salad leaves, as it made them very wilted and unpleasant. Either on a plate, or in a bowl without salad!
And then the main event. The pizza.
We both went for the ‘regular’ size with half’n’half toppings. And trust me, these pizzas are big. W managed all of us but complained of being full for the remainder of the evening. I enjoyed two large slices for lunch the next day – and as a side note the base reheated perfectly without going soggy, greasy or chewy.
W went for two tomatoey options – the No. 3 (Nduja, Ricotta, Mint and Jalapeno Jam) and the No.7 (Lebanese Spiced Lamb with Turkish Yoghurt and Parsley). “They were delicious” is the answer I got when I was penning up this post and asked for his opinion so there you go!
I, of course, went for the “white base” options – the No.2 (Roasted Butternut Squash, Sage and Sausage) and the No. 6 (Rosemary Goat’s Cheese, Crispy Kale and Caramelised Red Onion). I was expected chunks of roasted squash, so a puree as a sauce confused me slightly (especially as it’s billed to have a white base!), but it was delicious and the sweet nuttiness really worked well with the sage, mozzarella and sausage. I found it unexpectedly spicy, but still tasty.
The No.6 was a revelation! Whilst really not attractive to look at, the crispy kale worked wonderfully on a pizza, adding an amazing crunchy texture and a slight bitterness which worked so well with the creamy goat’s cheese. Red Onion and Goat’s Cheese is a combination I love anyway (check out my comforting pasta recipe here) and to have it on a pizza was pretty much a dream come true.
The bases were delicious – less greasy that those from the Dynamo, but less doughy and more flavourful that those from Franco Manca. I’d put them fairly close in flavour to the ones I make at home, though obviously these guys have a *massive* pizza oven and I have a temperamental oven that seems to leak more heat into the flat that it retains. Toppings were just enough – not scanty, but not enough to overload the base and make it soggy or impossible to eat. Nothing worse than a soggy bottom. I personally would have liked a little more cheese, but I’m a bit of cheese fiend right now!
We declined the offer of seeing the dessert menu (and it’s only online, so I’m not sure what they offer) but I know I’ll be back. They were very ready to make changes to pizzas for dietary requirements, there’s vegan options and it was also a lovely, relaxing and friendly place to be. Though next time I’m 100% persuading my hubby to get one of the giant pizzas…
Where’s your favourite pizza spot? Do you struggle to choose what to order?
This is the recipe that, having seen on Instagram, made me buy this book. I’m a sucker for a good egg recipe that isn’t a tomato-ey shakshuka and this is basically my dream brunch dish. Lots of green veg, indulgently creamy, runny egg yolks and a hint of heat and sharp from the pickle. Perfect with a big stack of hot buttered sourdough and a cuppa for a lazy Sunday morning.
The entire book is basically perfect for lazy weekend reading. It’s not really a book I’d pick up for meal planning inspiration for weekday nights (with the exception of the Smoked Sausage Stroganoff), but it’s something I’d dip in and out of for weekend cooking. I’m desperate to try out Rachel’s recipe for Swedish Meatballs (she has both a regular and a vegan version in the book, both looking and sounding delicious). The Chocolate Cake The Dog Ate is another vegan recipe in the book which I’ll be making soon – and don’t worry, the dog suffered no ill effects.
The whole book is full of delicious sounding recipes, nothing is overly complex, but it does feel like this is one to take your time over. What really pulls me in is the photography. It’s not fussy, there’s no fancy plating, but it’s beautiful and rustic, and there’s plenty of landscapes and non-food photographs too. It really is a beautiful book, worthy of any coffee table for sure!
And that brings me onto this recipe. It’s no surprise it has been used by many foodie magazines highlighting the book, it’s visually stunning! The vibrant green and pinks and the golden egg yolks just make an attractive dish. And it tastes as good as it looks. I will say I am tempted to add some plain flour to thicken the mix when I next make it, as despite some fairly long simmering ours was still a little watery. But there will definitely be a next time! I loved the sharp pickle with the eggs, and loved getting a good portion of green leafy vegetables into my first meal of the day. Whilst the book serves 4, we scaled the recipe by two-thirds-ish and still used four eggs and this was perfect for a late breakfast. I rather think one egg per person is a tad stingy!
Recipe (serves 2 for breakfast)
350g frozen spinach, we used a mix of wholeleaf and chopped
1 small onion, peeled and finely chopped
large knob of butter
100ml single cream
1/2 packet of fresh dill (and the same of chives, though we didn’t have any)
for the pickle: 1 small fresh red chilli (deseeded and thinly sliced), 1 small red onion (peeled and finely chopped), 1 tbsp white wine vinegar and a pinch of sugar
First make the pickle. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, a pinch of salt and the sugar. Mix well and leave to sit whilst you cook the rest of the dish.
Put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and some freshly ground pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking. Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have just set.
Just before serving, toss the dill (and chives) with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.
As I said, I do think this is an absolutely delicious brunch recipe – I especially loved the spicy pickle, although next time I’d take charge of the chopping as I felt my husband left it a tad chunky given the short pickling time! The herbs added so much vibrance-y and freshness to the flavour, and of course you can never, ever go wrong with some runny eggs!
This year was the year that I planned to do *all* the Easter baking. The first Easter weekend in four years that wasn’t immediately before an exam period, the first time I could actually enjoy the bank holiday without feeling guilty. I wanted to make Hot Cross Buns, bread, fancy-pants lamb dishes, and I had a real desire to make Lemon-y cookies. I managed to do exactly none of that.
I could make excuses (and to be fair, it was too hot to be inside baking over the Bank Holiday weekend!) but in all honesty? I couldn’t be bothered. It was the first time in what felt like a long time that I could truly relax, and I just wanted to sit. To read a book without feeling guilty. Have a bath without taking study notes with me. To binge watch somethinganything (Fleabag was the series of choice, SO good!). Baking was quite far down on the list, and so this was the only thing that I made.
A birthday cake for my dad, veganised so my sister could enjoy it. Chocolate-y because it was Easter after all. If it hadn’t have been a birthday cake I probably would have decorated with mini-eggs. And, y’ano, vegan.
As far as vegan cakes go, this one is pretty “normal” – there’s no weird substitute ingredients, no flaxseed pretending to be egg. I don’t have anything against those ingredients, but I also don’t tend to find that they necessarily work in the way they are intending, and I find getting them evenly incorporated in to get an even rise quite tricky. So this is pretty basic. Milk and butter swapped out for plant-milk (we used Oatly) and Flora spread. It works. It rises (to the point we did have to prise one layer off the over rack above). It’s light and airy and tasty. The buttercream is rich and chocolately and indulgent. Even better was this stayed fresh (covered with an upturned salad bowl…) for a good few days, which I was quite impressed by. My only criticism is that it was super-crumbly and so virtually impossible to slice neatly.
Ingredients (makes an 8 inch sponge, giving 10 generous slices)
300ml vegan milk
1 tbsp white vinegar (we used apple cider as that’s what was lying around)
150g vegan spread (we used Flora)
60g golden syrup
1 tsp instant coffee
275g plain flour
4 tbsp cocoa powder (we used raw cacao powder)
2.5 tsp baking powder
1 tsp bicarbonate of soda
For enough frosting for the middle/top – 75g vegan spread (again, Flora worked fine), 180g icing sugar, 4 tbsp cocoa powder, 2 tbsp vegan milk
Stir the vinegar into the milk and set aside, stirring every so often. Some plant milks will thicken and slightly curdle which is fine (this is the same as turning dairy milk into buttermilk) however oat milk is unlikely to do this! In a pan over a low heat, melt the spread, golden syrup and coffee granules together. I added a tiny splash of boiling water to encourage the coffee to dissolve. Along to cool slightly, then stir in the milk mixture.
Weigh the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together – whisking will incorporate some air without the need for sifting. Gradually pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
Divide the mixture between two greased and line sandwich tins (8 inches in diameter) and bake for around 30 minutes or until an inserted skewer comes out clean. I found that these did crack a little, but as you’re piling on the buttercream it doesn’t matter!
Allow the cakes to cool completely on a wire rack before making the buttercream. Beat the spread in a bowl until soft and creamy, then add in half of the icing sugar and beat until smooth. Add the rest of the icing sugar and the cocoa powder and beat until smooth and thick, then gradually beat in up to 2 tbsp of milk (you may not need it all) until the icing is a soft and spreadable consistency. Spread over the top of one cake, sandwich the other on top, and spread the rest of the icing on top. If you want to add icing on the sides, I’d multiply all of the buttercream ingredients by 1.5(ish).
Did you do any baking over the Bank Holiday weekend? Are there any other vegan bakes you’d like to see?
I’m a real lover of a good afternoon tea – and by good I don’t necessarily mean super-fancy, but just good tasting and good quality food, ideally with a little twist to make it super special. Maybe it’s fancy (and pretty) pastry work, unusual sandwich combos, cocktails or just a gorgeous sitting room, I see afternoon tea as a special occasion.
It’s something I like to treat my mum to every now and then, and so it has to be good! Last year we went for the Wyld Afternoon Tea at Dandelyan (now Lyaness, and a similar menu is still available which I hope to try very soon), and this year I had originally booked the Mary Poppin’s Tea at Aquashard. After seeing multiple bad reviews and having difficulty in getting confirmation that they could provide suitable treats given our dietary requirements, I chickened out fairly last minute and needed a new option. And booking in for afternoon tea, on a Saturday, in London, at short notice – it’s fairly difficult. Luckily newly Michelin-starred Hide had availability and were wonderful in reassuring me on the allergy front, so I booked and looked forward to seeing THAT staircase.
Whilst I’m not usually a fan of cancelling restaurant bookings (especially one I’d struggled to make as it does get booked up), I can say I definitely made the right decision here. Our afternoon at Hide couldn’t be faulted, it was such a lovely experience.
The afternoon tea started with the tea choice – and whilst my mum played it safe with the English Breakfast (it’s the northerner in her!) I tried two beautiful teas. The first was a Black Leopard, which was delicious. I had it with a splash of milk and thoroughly enjoyed it as something a little different. The second was a Milky Blue Oolong. I wasn’t convinced by this at first (it smells and tastes a little like rice pudding!) but weirdly I’ve craved it ever since. I imagine it would be wonderfully comforting before bed…
The food all arrived at once, two savoury snacks, a plate of sandwiches, scones, patisserie and some candy-floss.
Our savouries were a delightful gougere, which I would describe as a warm savoury profiterole filled with a thick cheese sauce – and yes, it’s as good as it sounds. We also enjoyed a snack of a smoked egg yolk with white asapargus and truffle – this had some crunchy toast crumbs inside and reminded me of a boiled egg and soldiers, just super fancy. I was slightly jealous that my mum got two of these, as she doesn’t eat cheese!
Sandwiches were wrapped in paper, which had kept them fresh and soft. No dried out bread here! There was only three finger sandwiches, and my one criticsm of this afternoon tea is that I didn’t feel overly fully when I left. I’d have loved the option to replenish the sandwich plate as they were delicious! The Salmon with Picked Cucumber was the star for me, with just the right amount of salmon to avoid being overly slimy. The “cheese and chutney” was delightful, with the cheese being grated and mixed with the butter and chutney so it (1) stayed in the bread upon biting and (2) wasn’t cloying. I also loved the Chicken with Tarragon Mayonnaise, it was light and flavourful. Just another one of each and I’d have been a very happy girl!
Scones were wrapped and so still warm when we got to them – and they broke perfectly in half (the sign of a good scone!). Served with clotted cream and a superb Strawberry and Hibiscus Jam I was a happy girl, and the dried fruit used as so moist I didn’t have to sit and pick it out…
And then on to patisserie. Again, portion sizes aren’t huge here and I felt another cake wouldn’t have gone amiss. The chocolate tart was impossible to eat neatly thanks to the chocolate soil, but it was rich, indulgent and yummy so we didn’t really care! The Glazed Lemon Verbena Sponge really did steal the show – it was light, moist and so zesty.
We finished by enjoying our candyfloss, which definitely reminded me of my childhood (in particular the summer fete my primary school used to host). Instead of the vivid pink of my youth it was undyed, and they adorn with various herbs. Definitely the grown-up version, but also so nostalgic!
Service was friendly, efficient and they were absolutely happy for us to linger and chat – just what you want for afternoon tea! And of course the restaurant was just beautiful. I’ve heard tale of the many millions spent on renovating it and I have to say it’s created the most spectacular effect. The staircase was stunning, the toilets so luxurious (with the most amazing smelling candle that I *think* was created specially for them – gutted!). I also spied the cheese trolley, so that’s clearly a reason to go back…
In short, if you’re looking for a traditional yet modern afternoon tea, I’d highly recommend Hide. I’d just maybe plan in a decent sized early-lunch beforehand!
Are you an afternoon tea fan? Where would you recommend for me next time?
When I first posted a picture of this on Instagram and described it as ‘warm hummus in soup form’ it pretty much instantly became my most-requested recipe. And I can’t say I’m surprised. This is beyond a doubt my favourite recipe of 2019 so far.
Originally a “this is vegan, let’s make it for lunch” decision from one of my soup books, I’ve twisted up the recipe a bit and it’s become something we make every few weeks, something I crave if we go too long without it. It also freezes well, so I quite like to have a couple of portions stashed away too. It’s every bit as addictive as I find hummus to be, but even easier to eat a giant bowl of it. Creamy and comforting enough for winter, yet it’s citrus-y and bright enough that I’d happily eat it in warmer months too. The lemon and mint adds freshness, the tahini makes it so moreish, and there’s just a small hint of chilli heat. Whether you’re vegan or not, this soup is a one I highly recommend you try out.
The recipe here makes around 6 really generous portions. Yes, it’s a *lot* of chickpeas but this really is a meal in a bowl. You could add some pitta on the side if you wanted, but personally I find a steaming bowl of this good enough.
250g dried chickpeas, soaked overnight
2 large onions
4 large carots
4 celery sticks
5 cloves of garlic
3 litres of vegan-friendly stock
3 tbsp tahini, or more/less to taste
2 tsp dried mint
1 tsp dried chilli flakes
1 tsp ground coriander
1/2 tsp ground cumin
2 tins chickpeas
Spring onions, to serve
First up, roughly chop your onion, celery and carrots and allow to sweat in a very large casserole dish with some olive oil until starting to soften. Drain your soaked chickpeas, briefly rinse and add to the vegetables along with the garlic. Cover with as much stock as you can fit into the pan, bring to the boil and then allow to simmer over a low heat for around 2 hours, topping up the stock occasionally. When the vegetables and chickpeas are soft allow to cool slightly, then whizz with a stick blender until thick and creamy.
Stir in the mint, spices and tahini, then taste and adjust seasonings. Drain the tinned chickpeas and add to the soup, then reheat before serving scatted with some sliced spring onions. You could also stir through some chopped fresh herbs – mint, coriander and parsley all work well.
Blending up the chickpeas makes this SO creamy and rich, it’s hard to believe that it’s completely dairy-free. In fact I’m already working on ways I can adapt this recipe for other flavour combinations, so watch this space…
I’ve mentioned this more on my Instagram grid that on here, but one of my goals for the year is to aim to make all of my lunchboxes vegan throughout the year. I’m doing this for a few reasons – but mainly to prove a point after someone mockingly bet me I couldn’t eat many vegan dishes. I’m stubborn, me. It’s also to cut down on the amount of meat I eat, although a lot of my lunchboxes were veggie anyway, and to remove the unnecessary cheese. Lunch looks a bit boring, add a generous helping of feta. Pasta? Grate half a block of Parmesan on it. You get the picture.
That said, I’m not being overly strict. I don’t want to end up dreading lunchtime and craving the canteen’s chips instead. I don’t want to give up on this challenge a few months in. And so it’s onto the self-imposed ‘rules’…
The challenge is for lunchboxes only, which means eating out, weekends and study days tend not to fall under the challenge. I’ve actually found myself picking more vegan options on these days anyway, but I needed to lift the restriction when eating out as vegan + tomato allergy ain’t as easy as you’d imagine!
Ignore pasta, as long as the sauces and accompaniments are vegan. I know you can get vegan pasta, but we have so much of it anyway (as we buy in bulk) so I’m not sweating it for this challenge. As long as I don’t serve up a mac’n’cheese (with proper milk/cheese!) I kinda feel that’s okay! Though I do have some vegan chickpea pasta to try out from my latest Degustabox (gifted) so we’ll see how that goes…
Avoiding waste trumps this challenge. Whilst I’m no longer creating my lunchboxes around planned leftovers (they go into dinners instead) I will still refuse to see waste just because ‘its not vegan’ if it can otherwise be thrown into my lunchbox. Case in point was a delicious yoghurt based dressing from a Taco Salad (this recipe) a few weeks ago. It went wonderfully over the bean mix I had in my lunchbox that week, but would have ended up down the drain if not. Likewise if there’s a bit of feta going to waste in the fridge (because it comes in packs that are generally far too big) then I would sooner eat it in a lunch than throw it out!
No meat substitutes (and I’m not crazy about the amount of sugar in the Oatly cream and creme fraiche substitutes either…). Though I have to say I’m curious about pulled peas…
And so far, this approach is working out really well for me. I’ve had some damn tasty lunches – highlights have been a mushroom and lentil stew/soup combo (I’ve since re-made this as more of a stew with borlotti beans and leeks and have five portions stashed in the freezer), an amaaaazzzzing chickpea soup with tahini and a surprisingly tasty throw-together salad of lentils, kale and roasted broccoli. The sort of thing I’d have thrown feta on top of without a moments thought, but actually was all the better without it.
Have you tried going vegan, or eating more vegan options?
Chowder. My biggest food love of 2018. We discovered it on honeymoon, when I managed to eat probably 7 bowls of the stuff over the trip (and given food was a big part of the trip, anything repeated even twice had to be good!). Whilst I haven’t recreated the New England Clam version that absolutely has my heart, this version has become a regular on our meal plan.
It’s fairly budget friendly, which gives it a big advantage over the clam version. It’s also fairly quick to make which makes it the absolute perfect afterwork supper. This recipe makes 2 massive bowlfuls, and it’s wonderful hearty. Chunks of veg and fish, and the most beautiful spiced broth. You can vary the spicing to suit your tastes, but I tend to go on the hotter end of the spectrum – mainly because every time I’ve made it one or both of us has been suffering from a cold. And the best thing is that it could be easily bulked up. Add naan bread if you’re super hungry, and a handful of prawns stirred in would be amazing too. In fact, I think I might have to try that tonight…
Recipe (serves 2, or would stretch to 3 if served with some naan bread)
2 fillets of smoked haddock (I used frozen and defrosted in the fridge during the day)
1 small leek
1 celery stick
2 medium potatoes (around 250g)
1 red chilli
1 tbsp of curry powder (if you don’t have any of the other spices, up this to 2 tbsp)
½ tsp of ground cumin
½ tsp of ground coriander
½ tsp of turmeric
400ml of stock (I normally use chicken, but vegetable or fish would also work well)
50-1000ml of cream, depending on how creamy you would like it
Large handful of fresh coriander, chopped
First up, chop your veg. Finely dice the onion, carrot and celery, and finely slice the leek. Peel the potato and cut into dice, about 3-4cm cubed. In a large pan, heat a splash of olive oil and add the onions, carrot, celery, and chilli with a pinch of salt, and sweat for 10-12 minutes. When the vegetables are soft, add the spices and stir in. Fry for 2 minutes, then add the stock and diced potatoes. Simmer for 15 minutes until the potatoes are almost cooked.
Add the cream and bring back to the boil. Tear in the haddock and simmer for five minutes, then add the coriander and stir in. I sometimes stir in some fresh spinach too for some extra greens. Season well with plenty of black pepper, then serve in bowls.
This Curried Chowder is perfect on a winter’s night, I think I’m addicted to it! So comforting and flavourful, it could also be made in a big batch and served as part of an informal dinner party.
Over the past year or so I’ve developed a love for salads. Not just a sad bag of soggy leaves, but real meal-in-a-bowl hearty salads. Crunch, texture, different temperatures, plenty of flavour. There’s something about a good salad that I really, really love – and this Pea, Apple, Ham and Potato Salad is one of my favourites.
This sounds like a strange combination of flavours, but as a salad it really, really works. Peas add freshness, apple adds both sweetness and crunch. A base of mild flavoured salad leaves allows the flavours to really sing. Ham is almost used as a seasoning (we’ve also made use of leftover roast gammon in this recipe), whilst the roast potatoes add a contrasting temperature and brings bulk to the dish. It’s a real hearty main-meal salad.
It’s also really quite versatile. Like I said, we’ve made it with leftover gammon. We’ve used extra thick sliced ham. And we’ve used shredded ham hock. I prefer the ham hock version as you pretty much get some with every forkful, but all are good. If you’re short of time it’s also good with just some boiled new potatoes – it might lack a bit of depth, but it’s still tasty.
Recipe (serves 2)
250g new potatoes
1 garlic clove, skin on (omit if you’re just boiling the potatoes)
1 tbsp olive oil
1 green apple
40ml cider vinegar
1 tsp cumin seeds, toasted in a dry frying pan for a minute or two
4 tbsp natural yogurt
1 bag of pea shoots or lamb’s lettuce (or a mix of both)
Ham – either 1 thick slice each, a pack of shredded ham hock or some leftover gammon
125g frozen peas, defrosted
First off, roast the potatoes. Toss them in a large roasting tin with the garlic, oil and some seasoning, then bake at 200C for 50 minutes. Meanwhile slice the apple into thin slices (no need to peel) then place in a bowl with the vinegar and a pinch of salt for 15 minutes.
Crush half of the cumin in a pestle and mortar, and add to the yoghurt along with 1 garlic clove from the roasting tin (let it cool for a few minutes, then squeeze the flesh from the skin). Drain the apple (discard the vinegar) and toss the potatoes, apple, leaves and peas together with the ham. Pile onto plates, drizzle with the dressing, scatter over the remaining cumin seeds and eat immediately.
Are you a salad fan?