We Brits will gladly embrace any opportunity to eat a bowl of whipped cream and call it dessert. Trifle, Eton mess, posset… they’re all classic British puddings, and they’re all basically 90% cream – but just because we give them a fancy name, it seems entirely appropriate to grab an enormous spoon and dig in. No complaints here, and this kiwi lemon posset is no different.
Oh, cheesy pasta. How I love you. Pasta bake is one of my favourite meals to cook in bulk - if you're going to cook a pan of pasta and fry up some veggies, it's no more effort to make 6 portions than it is to make 2. It generally freezes pretty well too, so it's worth cooking a nice big batch - especially when it's as good as this chickpea bolognese pasta bake! I cooked mine … Read more
What to do with a smallish scrap of pastry? I had some left after making Isabella's pesto tomato tarts the other week, but it wasn't really enough to make anything too substantial - definitely not enough for a mushroom wellington or a batch of sausage rolls. Pot pie is a great solution! It only has a crust on top, not underneath, so you only really need a scrap of pastry big … Read more
Don't you just love it when a simple combination of flavours ends up being absolutely amazing? These avocado and sweet potato wraps aren't particularly adventurous - they're stuffed with roasted veggies, avocado, rocket, and a super simple pesto mayonnaise - but somehow the flavours just work so well together. I've always loved avocado and pesto together in a wrap, but adding … Read more
Usually, I like to make vegetarian food that stands alone, and doesn't try to replicate anything meaty - vegetarian food is amazing in its own right, rather than just being a second rate version of something else. But I couldn't resist calling these vegetarian 'fishcakes'. Sorry! Just think of them as some kind of bean cake if you prefer. … Read more
Sorry for the abundance of halloumi recipes lately! I haven't really had any pregnancy cravings, but considering I have seemingly eaten halloumi for just about every meal for the past two weeks (no complaints here), I suppose that's as close as I'm going to get. Really though, halloumi just takes any recipe to the next level, so it's hard not to include it - I hope you guys … Read more