Generally I try to get the most out of my ingredients, which means making hefty use of leftovers. Leftovers just sounds like such a sad word. Boring, left behind, ignored but in truth, left over parts of a meal are often even better. Reimagine them, don't just heat them up in the microwave (though of …
Tag: vegetables
Korean Braised Aubergine
Watching YouTube videos of Korean and Japanese cooking does make one want to have ALL OF THE THINGS. 1 large aubergine1 green pepper*2 tbs vegetable oil1/2 tablespoon gochujang (Korean red chili pepper paste) 1 tablespoon soy sauce1 tablespoon rice wine or mirin or sherry1 teaspoon minced garlic1 teaspoon sugar1 tablespoon sesame oil as a seasoning1/2 …
Tarte Tatain’t
It's not made with pastry, and there's no syrupy glaze but what there is, is cheese. And it was cooked upside down so there we go. 1 large potato, peeled if you like, cut into rough dice, about 1" x 1"4 medium parsnips, peeled and diced the sameOlive oilSalt1 tsp rose harissa paste or to …
Sri Lankan Tomato Curry
I'm not sure how I ended up with quite so many Oddbox tomatoes, but I did. Some were on the cusp of becoming a non tomato, so it was time to do something. I'd already done a fresh tomato and aubergine bake, but wanted something non Mediterranean. This curry is best made and then left …
White Chicken Chilli
Ok, so technically it's not white, but it has no tomatoes, or a sauce made with dried chiles, so it's a lot lighter in colour, and this one has white beans. I suggest using chicken thigh meat because if, like me, you make a big pot of this, it stands up far better to slow …
Stuffed Potatoes with Cypriot flavours
I've long been an admirer of potatoes. I never used to eat them much, at the height of low carbing, and then I realised that they were much maligned, along with the larger sized among us. I still feel a pang of naughty when I eat them, but it's a mere wisp of a pang, …
An Autumnal Bake
Another using up bits in the vegetable box recipe. The weather is definitely shouting Autumn at me. All those lovely autumn colours just had to taste good together, right? 3 carrots, peeled and sliced diagonally (more surface area) 3 parsnips, as above 2 apples, deseeded and cut into quarters - don't bother peeling them1 stick …
Crunchy Bread Pockets
I hate waste. I've probably said this before. I had a few slices of bread left that had gone a little mouldy on the crusts so I sprang* into action. Cut off the crusts, then rolled them as flat as I could with a rolling pin. Brown bread is surprisingly resilient. Cheap white bread would …
Miso Peanut Maple sauce
This came about because I found a packet of salted peanuts that needed using. Never one for a soggy nut, I toasted them in a small pan with 1/4 tsp olive oil and 1/4 tsp salt. You will need a spice grinder or similar. OR a huge pestle and mortar to take out your frustrations. …
A Tale of Two Lentils
During yet another cupboard clear out, I came across a package of Greek green lentils. These ones, to be precise. Warm lentil salad! I exclaimed. (No, really, I did.) So I chargrilled up a courgette and an aubergine, chopped them into smallish bits, tossed them in with the lentils and added a gorgeous dressing of …
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