I suspect that you will be somewhat surprised to hear that the inspiration for this pie recipe was ‘Beef Wellington’- well to be more specific the mushroom duxelle and the pastry elements of it. There is nothing complicated about this recipe, it is just simple ingredients cooked well and left to speak for themselves.
“Tender chicken in a silky mushroom sauce topped off with crunchy flaky pastry – comfort food at its best!”
The filling can be made up in advance kept in the fridge for 1-2 days until it is needed which makes it a fantastic option for mid-week entertaining or to have in reserve if life is particularly busy – if you are doing this then cover with the pastry just before putting in the oven otherwise the pastry may dry out in the fridge.
Pumpkins and squashes come in all manner of shapes and sizes and in my opinion they are one of the most versatile vegetables that you can cook with. The good news is right now they are in season and fairly cheap to buy! For today’s recipe I have decided to keep things simple and turn butternut squash into a wonderfully velvety soup which is perfect served in a mug for bonfire night or as a starter for a dinner party with crusty French bread on the side.
The vibrant orange colour of this soup is hugely inviting and has the effect of making you warmer simply by looking at it. However, it is the paprika in this recipe transforms this soup – turning it from the sweet delicate taste of the squash into a rich smoky flavour that makes you want to keep going back for more.
This is definitely a recipe to try this autumn/winter whilst butternut squash is in season and at its best. The soup freezes well so can be made up in large quantities and squirrelled away until you need it. Enjoy!
As the dark evenings draw in and the temperature starts to drop off rich stews and casseroles come into their own. The recipe below is a fine example of cooking ‘low and slow’ which results in the meat becoming mouth-wateringly tender and falls off the bone.
Whilst I was in France a couple of weeks ago with some of my school friends, a debate started over what is the difference between a stew and a casserole. After a lengthy discussion and a bit of googling we learnt that stewing is done on the top of a cooker with heat being applied directly to the underneath of the pot; while casseroling takes place inside the oven with heat circulating all around the pot. In both cases the meat is cut up fairly small and cooked in a liquid (stock, wine, water, cider, etc). So it transpires that I have been using the terminology wrongly for many years – whoops.
The recipe below is for oxtail casserole which uses Guinness as a substitute for tomatoes and stock on the basis that it has a lovely earthy and almost bitter flavour which combined with the red currant jelly becomes beautifully mellow. Whilst I cooked this in a cast iron casserole dish this recipe would work really well in a slow cooker, however make sure that you cook it on a low setting for around 6-7 hours.
For presentation purposes I took the oxtail off the bone and served in a roasted squash, which looked lovely. However I have a confession to make, after decanting the casserole into the squash is dawned on me that whilst pretty it was highly impractical, so I ended up tipping it back into the pot before serving and it saved me from one heck of a mess. In hindsight I should have served the oxtail on the bone (2 per person is about right) with wedges of roasted squash and green vegetables on the side. As they say “you live and learn”… Enjoy!
The recipe below is a little gem as it can be prepped and ready to eat in just over 20 minutes and works well both as a main meal or starter. It is packed full of veggies meaning that you are well on your way to meeting your “5-A-Day”. I am not really the type of person to talk about ‘clean eating’ as I am of the view that if you make something from scratch more often than not it falls into that category – that being said, for those of you that are looking for a healthy option for supper this recipe is right up there!
There is no denying that this is a ‘rustic’ recipe – in other words the presentation lacks finesse. However, the variety of vegetables used in this dish means that your plate is filled with vibrant colours making it draw the eye and entice the eater. The flavours complement one another giving a delicate balance between sweet, salty and creamy. Ladies and Gents, if you like mushrooms then this is one to try as it is tasty no nonsense cooking. Enjoy!
One-pot cooking is incredibly convenient for washing up purposes but also in terms of ease. The idea with this style of cooking is that you can throw everything into a casserole dish, cover and leave to bubble away in the oven without needing to think about it until it is time to serve. The added bonus with this particular dish is longer you leave it the more succulent and tender the lamb becomes.
As this dish cooks, the juices from both the apricots and lamb seep into the sweet potato mixture turning it into a stuffing that is infused with all the flavours of the dish. I would recommend serving this meal with simple accompaniments for example fluffy couscous and steamed green vegetables so that you can relish the taste of the lamb. This recipe would be a good alternative to a traditional Sunday roast, or would make a great centrepiece for a dinner party. Enjoy!
Lately I have been finding that I am pushed for time in the evenings, as a result I have been resorting to meals that can be prepped and on the table in 20 minutes without too much fuss. The recipe below fits the bill perfectly as in the time that it takes to steam the rice the rest of the dish can be cooked.
This ‘sticky beef’ recipe uses dates to make sauce, giving it a wonderfully sweet caramelised flavour. The spice and warmth from the chilli helps cut through the sweetness of the dish, however if you find it too sugary for your palette then add 1 tbsp of light soy sauce to the dish at the end.
By stir-frying the vegetables quickly they will retain a slight crunch which contrasts the smoothness of the sauce and tenderness steak. Don’t feel that you have to use beef to make this recipe, it would work just as well with pork or chicken thighs cut into thin strips and cooked in a little oil before adding it to the sauce. Enjoy!
I work a ten minute walk away from Borough Market in London which means on a good day I am able to head over there during my lunch break. I tend to amble through the market seeing what is in season, chatting to the stall holders about their produce and what they recommend doing with it. Bliss!
On my last visit I ended up buying some goat’s curd (soft cheese) from Ellie’s Dairy with the idea of making spinach and goat’s curd tarts. The curd had a delicate flavour and unlike other goats cheese I can safely say then you couldn’t taste the goat. Instead it had subtle zesty notes that lingered on the palette. If you can’t find goat’s curd then substitute with ricotta or another soft cheese of your choosing.
One of my concerns when making the tart was whether the moisture in the spinach would cause it to have a ‘soggy’ bottom – however this was not the case. So long as you squeeze as much liquid as you can out of the spinach after wilting it you should end up with a crisp pastry.
The tart can be served hot or cold which means it is ideal if you need to prepare something in advance or are simply looking for lunchbox ideas. Enjoy!