Wild Garlic Pesto

Wild Garlic Pesto

Wild garlic pesto This recipe is for pesto made from wild garlic, or ransoms, which is in season in the early Spring in the UK. The pesto is pungent, delicious and made from wild garlic foraged from the woods, or Allium triquetrum which is what I have growing in my...
Zombie burgers using dead bread

Zombie burgers using dead bread

Tried the first experiment with reviving dead bread stored as breadcrumbs today.  Had a look in the fridge and found a few bits and pieces that I thought would work, got a bag of breadcrumbs out of the freezer and had a play. I have set out below what I used to give...
Roasted Vegetables in the Hole, 43p

Roasted Vegetables in the Hole, 43p

Arrgh, the pictures simply won’t size properly, it’s driving me nuts! Doing some gardening today, I pulled up a self sown Pink Fir Apple potato that was in the way of the spinach and it had several little potatoes on, so I had those with my lunch. They were really...
Using up Salsa di Noci

Using up Salsa di Noci

Very simple lunch today. I still had some of the walnut sauce left from the Salsa di Noci , so I lightly cooked a whole pile of vegetables and tipped them on a plate. Then I loosened the sauce with a bit more lemon juice and a blob of yogurt and spooned it over the...
Melanzane parmigiana, 67p a serving

Melanzane parmigiana, 67p a serving

I made this for DD2 recently and it came out pretty well, although rather salty. The basic recipe is another one from The Silver Spoon Edit 17Jun15 – I made this again and left out all seasoning and it was still quite salty enough, so I would recommend that you...