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Category Archives: cookery
Freeze ahead Roast Potatoes
I’m marooned in my mother’s house, after she’s had a hip operation. Trying not to miss my own kitchen too much, and thinking about the sort of food she likes. So here’s how (when I’m at home) I pre-roast and … Continue reading
Posted in cookery, Uncategorized
Tagged freeze ahead, recipe, roast potatoes, roasties, vegan, vegetarian
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Fresh thoughts in January – Butternut squash rissoles
Something to use up a small butternut squash? This one seemed to have been dropped or (of course) squashed. There’s a squished bit on the side. A veggie main or a carnivorous husband’s side dish. Slightly spicy so it … Continue reading
Posted in cookery, Uncategorized
Tagged butternut squash, fritter, mango salsa, recipe, rissole, vegetarian
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Avoiding gluttony in an Autumn glut
Ironic that successful crops bring such mixed emotions. Through summer and autumn I rejoice and enjoy raspberries, salads, courgettes and beans, and more beans, and more beans (how many recipes do you know for beans?). And apples, so many … Continue reading
Posted in cookery
Tagged autumn, blue cheese, garden, grape, recipe, rosemary, shortbread
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Cabbages or Butterflies?
Into the vegetable garden for a cabbage to make spicy cabbage and rice. And yee-uch! My beautiful row of savoys is no more. I’ve been gloating over them for weeks, perfect tight globes securely swelling inside dark green, wavy edged, … Continue reading
You can’t blame the white chocolate and lemon curd wedding cake
A glorious summer afternoon, on my way to a river walk before tea and cake with my brother (I always bring the cake). Spaniel and I enjoying the breeze with the top down for the swooping drive beside the South … Continue reading
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Tagged chocolate, lemon, lemon curd, litter, recipe, Sidaris, wedding cake white chocolate
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Roses all the way
It was to be a summer wedding, in an old tythe barn. A country wedding, meadow flowers, cottage garden blossoms, hessian, twine and lanterns. No actual milkmaids, but old zinc buckets, churns and lanterns. An illusional setting in the tradition … Continue reading
Kale Side Dish
I served this with slow roasted duck, that had been stuffed with peeled cored eating apples, seasoned with chopped sage, lemon and garlic. The quantities are variable – this served four generously. ½ butternut squash, peeled and cut into large … Continue reading
