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As if the return to work, traffic jams and rainy grey skies aren’t enough to contend with, following hearty Christmas and new year celebrations we make ourselves suffer further by insisting on a new year detox, smaller and healthier meals, increased gym attendance and the locking of the biscuit/cake/chocolate tin.
This classic Italian soup is filling, healthy, affordable and wonderfully delicious.
If like me you sometimes find it difficult to squeeze in all the vegetables we’re supposed to eat in a day, then this recipe is for you.
I’ve always loved the little parcels of delight but as I often find shop the bought versions disappointing I tend to prefer making my own.
I love squid in many guises. Deep-fried in a crispy coating, stuffed and gently poached or quickly pan fried, but something happens when the marble-like white flesh hits the coals that’s untouchable by any of these other cooking methods.
Dollop it onto crostinis topped with roasted vegetables, spoon it over chicken mayonnaise on toasted onion bagels, run it through cold cooked rice studded with black olives, sweetcorn and prawns, or use it in place of ketchup on BBQ charred lamb burgers.
Moving house is a royal ball ache, and to reward the scraped arms and legs, rough hands, fatigue, splinters (and to mark our arrival at our new abode) I wanted to cook something special. Well, that and we no longer have a freezer and I simply couldn’t let the cross cut veal shanks go to waste.
A fitting dish for the first post of March, the month where I stop hiding under a blanket and eating hearty comfort food and get excited about the days drawing out, milder weather, blue skies and all the glorious seasonal vegetables that are just around the corner.
If like me, you’re one of the millions of people now feeling a little wobblier than usual and craving healthier nosh, you may be kicking off your new years eatings in the same way.
Read moreI came home earlier in the week and cooked a Thai prawn soup and some sticky jasmine rice, it’s a quick dish but by the time it was ready to eat it was dark and I couldn’t take a decent picture, so tonight I knew I was on for a bit of a challenge to get this ready in time.
It’s not that I don’t cook or like cakes, more that I’ve always been more of a savoury girl. But this is a beautiful cake that has a great texture, is incredibly moist and isn’t overly sweet.