Just recently I have seen a whole host of recipes for stuffed vegetables and it reminded me just how useful they can be for a mid-week or weekend meal. You can use almost any vegetable of your choice that’s suitable for stuffing in this recipe – try peppers/capsicums, baby squash, marrow or pumpkin or
We haven’t dispensed with salads even though summer in the UK is well and truly over. This autumnal salad brings together the earthy flavours of roast veggies, crunchy hazelnuts and fresh herbs. With a spicy heat and the fresh zing of lime and yogurt this is an ideal salad dish for cooler days.
Good Friday for us means fish. Sometimes we have a fish pie (see here); fishcakes (another favourite here); and today we are also pondering over this one, a one-dish assembly of roasted salmon, asparagus and butternut squash. All are wonderful recipes and much will depend upon what I find at the farmer’s market today
Autumn/Fall has to be one of my culinary favourite times of the year – the bumper harvest of squash, pumpkin, courgettes/zucchini, garlic, onions, roots, tomatoes, beets, aubergines/eggplant and abundance of herbs means I go into overdrive preparing what seems like truckloads of roasted vegetables at this time. Many can be gleaned at
We’ve had some pretty wet and wild weather here this last week in the UK so I’ve kept myself pretty much indoors. I’ve been rattling some pots and pans and making some recipes well ahead of Hallowe’en and Bonfire Night. One such is this Spiced Pumpkin (or Squash) Soup which freezes beautifully. It’s a