Cottage Pie with Cauliflower Purée top
For me cottage pie is like a warm hug, just wholesome comfort food at its best. This is lighter and better for you plus upping vegetable intake, perfect! Don't like cauliflower? Try parsnip and butternut squash purée instead.
Gently sweat diced vegetables: onions, carrots, leeks, celery, squash until softened. Use whatever veg you like in the quantities you want.
Brown 500g of ground minced meat, I used beef. Add a tblsp of tomato paste, 200ml of stock and about half a wine glass ...
Espresso Black Treacle Chilli
Or perhaps a title of "I may be losing the plot"...The plan was for a smokey flavour paired with a touch of sweetness, usually a couple of squares of dark chocolate works but I wanted a change. Very happy with the result!
2 onions, 2 cloves of garlic, 1 de seeded red chilli all finely diced. A heaped tsp of ground cumin, hot paprika (more if you like it hot) and black pepper.
Gently sauté in a little oil for a few minutes. Add 250g of minced beef, sauté. ...
Salmon, hash & poached egg..it’s a miracle!
Seriously I'd never successfully poached an egg in my life so I quickly made another one to make sure it wasn't a fluke! Organic fresh egg at room temperature, crack into a pan of rolling simmering water with a tsp of vinegar and a pinch of salt. Gently shape the egg and simmer for 4 minutes.
For the hash I parboiled diced sweet potato then fried it up with onion, courgette and red pepper. Season to taste.
Season and pan fry the salmon fillet, just a couple of ...
Tomato Consommé with Teeny Tiny Meatballs
The teeny tiny bit? Ok, I always start with the best intentions but gradually my meatballs get bigger as I lose patience...today will be different! Hey, I tried!
You don't have to make consommé, just blend the soup if you prefer. It is very pretty if you do decide to strain through cheesecloth and DON'T through the tomatoes away, use them for a pasta sauce or anything else you like. Haha so really if you follow my plan you've got the basis for another meal, bonus! (My ...
Creamy Roasted Pumpkin Soup
Just a simple delicious bowl of comfort. Roasting the pumpkin first intensifies the flavour, almost nutty if that doesn't sound daft? (Alternatively just peel and chunk pumpkin, it'll take longer to simmer obviously)
Oven set at 180 degrees, chunk the pumpkin up and remove the seeds. Try not to scrape away the lovely strands, they're packed with flavour! Season with sea salt and freshly ground black pepper, add a few cloves of garlic, some bay leaves and drizzle generously ...