I served this dish alongside my attempt at toad in the hole. The toad in the hole still needs a little work on it, I haven’t quite mastered Yorkshire pudding yet, but the red cabbage was delicious. The combination of ingredients was inspired from a …
I’ve mentioned several times now on here that my dad has an allotment and he regularly supplies me with home-grown vegetables. In lots of ways, me and my dad are very similar. We are both very driven, determined, focused and resilient. We are both good …
Chard is a fairly new vegetable to my repitoire. Its not so readily available in supermarkets, however my Dad has been growing it on his allotment this year, so I’ve had the opportunity to try it and start cooking with it. This has meant that …
This recipe was inspired by one for minestrone soup. Ministrone is a traditional Italian soup, consisting of a mix of seasonal vegetables, cooked in a light stock, with some sort of carbohydrate based food, preferably pasta. Potato or rice could be used instead, to bulk it …
Parsnip is quite possibly my favourite vegetable. Roasted it is definitely a real highlight to my Christmas dinner and one isn’t the same without them. Most people only ever consider eating parsnips at Christmas but trust me there is so much more you can do …
When I made this I used dried noodles which need boiling first before adding to the wok. Personally, I would prefer to use straight to wok noodles instead but I didn’t have them in my cupboard at the time. This is a really quick meal …
Using a steamer is not something I do very often. This recipe however, has swayed me to use it more. It was so simple to make and as a bonus, incredibly nutritious. Steaming is one of the best ways to cook vegetables as it helps …