Sausage salad is one of the best meals to prepare for a sizzling summer. It’s my summertime take on a comfort food classic – sausage and mash. There are plenty of flavours and textures to keep everyone interested and the zesty lime & herb dressing makes this salad sing. It’s quick and easy to put together, makes a tasty family meal but is also impressive enough for entertaining.
One of my favourite ways to bake a cake these days is using my silicone bundt mould. With very little fuss, I can make an outstandingly tasty cake that looks as though a lot more work went into it, than actually has. When my uncle turned up to help us clear the garden a couple of months ago, I made him this double delight bundt cake. Cunningly, it’s two cakes swirled together to make one: chocolate rum & raisin and coconut & lime. When I say ‘him’, I clearly mean that we all got to indulge in a slice or two.
If you haven’t tried socca before, you’re in for a treat. It’s a sort of flatbread or substantial pancake made from chickpeas and it’s naturally vegan and gluten free. It’s also delicious. With little cooking or preparation required it makes a perfect meal for summertime. This socca spread with walnut basil pesto and scattered with toasted walnuts and purple mangetout scored particularly well.
Kohlrabi is one of those vegetables that’s lurking under the radar. Many people haven’t heard of it at all or if they have, they don’t know what to do with it. We had one delivered in our veg box this week along with a load of new season carrots. Instead of putting it on the veg rack to do something with later, I decided there was no time like the present and made this most delicious kohlrabi carrot slaw.
A late leisurely breakfast or brunch is such a treat at the weekend. In fact, brunch has become my favourite meal. It seems I’m not the only one. It’s been rising in popularity over the last few years and is now said to be the nation’s best loved repast. This recipe for Mexican Huevos Rancheros with smashed avocado is a great brunch standby. It’s simple to make, pushes the boat out a little and kicks ass.
It really is too hot to think about food at the moment. I know we’ve not had much of a summer yet, but I don’t take too well to the heat; now it’s arrived all I want to do is lie in a hammock under a shady tree and drink iced tea – peach and rhubarb iced tea to be exact.
A fresh, sweet and zingy salad which is simple to prepare and delicious to eat. This orange and ginger carrot salad is best made in advance so the carrots can absorb the flavours. This makes it perfect picnic and party fare.
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.
The courgettes, otherwise known as zucchini, continue to flourish in the way only courgettes know how to. Having enjoyed the spiced courgette fritters I made recently and with plenty more courgettes developing, I couldn’t resist this chickpea pancake version when I spotted it in the February 2005 issue of Delicious.
As soon as I saw the Clandestine Cake Club Cookbook, I knew immediately I wanted to make this Pistachio & Lime Cake for my friend’s upcoming birthday. This is one of Lynn Hill’s own and it is the one that graces the front cover of the book.