for fabulously frugal food
Roasting cabbage in steaks makes an ordinary vegetable that bit more interesting, and just might get veggie-phobes trying it! Roasting vegetables concentrates them and will often mean that bigger portions are eaten – and more vegetables are always a good thing!
Onions are a flavour powerhouse. They are sweet, savoury and pungent all at once. Caramelised onions have all that umami flavour concentrated and are very useful
Peperonata is one of those things that we have pretty often. It is a pepper and onion stew that goes with many things, can be used as a main dish or as a side.
This is a very simple dish, cooked on the hob, in a single pan. Just aubergine, tomatoes and olive oil, simmered slowly to an unctuous silkiness. Absolutely gorgeous just on its own, hot or room temperature. Stir through pasta, top a jacket potato or use as part of a mezze.
This easy swede mash can be used a side or a main course. Make it vegan by using a vegan cream. Swede mash is a common side dish, but this has fresh ginger, generous nutmeg and chilli to add extra flavour and a touch of creaminess.
It tastes really good and may even convert small (or large!) veggie phobes!
This vegan focaccia bread is light and fluffy, with a crunchy outside and you can top it with many different things. It goes with almost everything too! It’s a no-knead recipe, so you just need to stir it all together with a spoon and give it a little squish to amalgamate everything.
When musing on chutney one day, I was putting orange peel in a bag to store in the freezer and wondered if I could use it in chutney, and Oh My!
A shredded Brussel sprout salad, with sliced carrot, dried cranberries, walnuts and a cranberry dressing. Light and delicious
They are deeply savoury, crispy on the outside, soft on the inside. VERY moreish, so you might like to make a couple of extra slices!
Cauliflower leaves and stems. Do you use them? Use as a vegetable, put in curries, stews and casseroles. Or I’ve found finely shredding them using the food processor gives me loads of ways to use them up.
I made some lovely caramelised red onion chutney yesterday and I’m really pleased with it. The only problem is, I don’t know whether to call it red onion marmalade or red onion chutney!
This rice can be dialed up to be VERY coconutty, which is how I first had it, or made more subtle. I really liked it super coconutty