Love them or hate them, Brussels sprouts are an integral part of Christmas. So why not give your Christmas dish a spicy twist? These stir-fried Brussels sprouts with leeks, ginger, garlic and chilli will liven up the event. They’re quick to cook and unlike boiling stir-frying makes the sulphury compounds of the sprouts less obvious.
It’s always useful to have some simple but delicious and portable food up one’s sleeve for this time of year. Our British summers can be quite changeable and embarking on a picnic or al fresco dining is often a last minute affair. Higgidy quiches are ideal for these occasions, as is this orange ginger carrot salad, which fits the bill perfectly. Scroll down to the bottom of the post for the recipe.
I am an inveterate bunger of foods in the fridge and freezer without recording either the date or the contents. This means I am constantly baffled as to what I’ve stored and when it should be eaten by. With their datable lids, these new Joseph Joseph Dial storage containers put an end to at least one of these problems. I christened one with the leftovers of this crisp and delicious fennel salad. The date I put it in the fridge was 3 April 2016, so there.
No Christmas dinner is complete for me without a dish of steaming braised red cabbage. Slow cook it with an apple and some spices and the humble red cabbage is transformed into a dish fit for a king.