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Sweet potato fries

24 Aug

Sweet potato fries

When the girls were small, I’d usually have a bag of oven chips in the freezer to serve alongside fish fingers and peas when they had friends round for tea.

Now that our fish finger days are behind us, I almost never make chips (oven or otherwise), but I’ll occasionally rustle up a tray of sweet potato fries. Continue reading

Cornish pasties

13 Jul

Cornish pasties

I’ve gone for Cornish pasties to represent England in this year’s World Cup cook-off.

Yes, it’s a shameless crowd-pleaser, but I suspect that England needs all the help it can get – both in the kitchen and on the pitch.

Strictly speaking, if it’s not made in Cornwall, it’s not a Cornish pasty.

But if I’d made these in Penzance instead of London, I think they might pass muster.  Continue reading

Sweet potato, chorizo and red pepper

2 May


Sweet potato, red pepper and chorizo tossed in a simple vinaigrette is a very satisfying combination of ingredients.

I usually serve it as a simple, weekday dinner over couscous, but it also works nicely as a warm salad. Continue reading

Cream of cauliflower soup

5 Mar

cream of cauliflower soup

This cream of cauliflower soup has the silkiest texture. I sometimes omit the cream– replacing it with more milk – and it still comes out rich and smooth.

Horseradish combines beautifully with cauliflower. Along with the lemon juice, it adds a bit of heat and brightness to the mix. Continue reading

Broccoli spread

28 Feb

confit broccoli

I wasn’t sure what to call this broccoli concoction…

It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.

Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.

Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge. Continue reading

Cauliflower and white bean stew

20 Feb

Cauliflower and white bean stew

Cauliflower and white bean stew is a one of those no-fuss, mid-week meals I’ve been making for years.

There’s something vaguely Mediterranean about it – Spanish or maybe Greek – which can be played up by adding smoked paprika, or a scattering of crumbled feta. But generally I just make it as below.

It took awhile for the girls to warm to it (courgette has always been a hard sell for some reason), but they eat it happily now. Continue reading

Green beans with toasted almonds and lime

4 Feb

green beans with toasted almonds and lime

I love green beans, and have some great ways of preparing them – flash fried with garlic and chilli, steam-fried with mustard seeds and ginger, or tossed in an Indian-inspired dressing – but these green beans with toasted almonds and lime stands up to any of them.

The idea comes from my friend Debbie, who remembers being served delicious green beans dressed with lime when she was a student in Paris. Continue reading