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.
Hooray it’s Sunday and a good excuse for a lazy weekend breakfast. It’s also a good time to share a moment with friends and family. Why not combine the two? Yesterday, we did exactly that. I made some scrumptious spicy brioche French toast and this proved to be the star of the show.
CT has a cold and I can feel a sore throat coming. In a bid to alleviate CT’s symptoms and stop myself from developing the cold, I’m turning to my all time favourite comfort food, dhal. In this instance it’s made with split red lentils, but pretty much any pulse will do. So for National Curry Week, I give you this Kill a Cold Lentil Curry with Kale & Red Peppers. Whether it will stop a cold in its tracks remains to be seen, but it’s a killer for flavour and full on satisfaction.
The Great British Bake Off week three was all about bread. The first challenge was to make some sort of chocolate bread for the signature bake. Well, how could I resist? It didn’t take me long to dream up this fragrant spiced triple chocolate bread loaf flavoured with vanilla, cardamom and chilli. It proved (pun intended) to be perfect for both #GBBO and #OrganicSeptember.
Now who doesn’t love nibbling on a bit of raw cookie dough? It’s an experience that evokes happy childhood memories. Well you’re in luck. The chilli chocolate chip cookie dough I’ve made here is not for baking, no, it’s for pure indulgent eating in its raw state. And not only that, it’s also egg and dairy free, made with healthy ingredients. flavoured with chilli and cinnamon and above all else, delicious.
When I was challenged by Iceland to make a two course meal for under £10, I went one better and created a three course offering instead. Broccoli cauliflower cheese was the main event. This was served with sweet potato fries for colour, contrast and carbs. We started with colourful corn on the cob smothered with zesty chilli lime butter and we finished with a very indulgent chocolate ice-cream. National Vegetarian Week seems like a very good time to showcase it.
In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.
I was lucky enough to grow up with an Aga in the house. This meant plenty of slow cooked meals. There’s something about slow cooking that really brings out the flavours and melds them into something richer and more flavoursome than the sum of the parts. These days, I only have an ordinary electric cooker, so I don’t tend to do much of that sort of cooking. At least I didn’t until I was sent a Von Shef slow cooker to try out. Those delicious childhood stews called to me and I knew I was very soon going to make a slow cooker vegetable stew.
Growing up in a far flung part of the country, the railway was a bit of a lifeline to the civilised world. Back along, the roads weren’t so good and leaving Cornwall was not for the faint hearted. Thankfully, we’ve always had a mainline train service that carried us up to Plymouth, Exeter and even London. Three cheers for Isambard Kingdom Brunel and his Great Western Railway! We were able to visit geographically distant relatives in East Anglia and Scotland without too much trouble thanks to the train. We also got to take in some pretty gorgeous countryside on the way.
A couple of months or so ago, I decided we needed a change from fruity smoothies for our morning breakfast. Delicious as they are, I’m more used to having something savoury at this time in the morning – it just feels right somehow.