This dish is an everyday favourite for tired evenings; it is quick and sure to satisfy. A comforting carby bowl full of steaming pasta in a simple sauce delicately spiced with cumin and harissa, and finished with a citrusy punch of lemon and creamy poached egg. With four types of vegetable, it is a balanced supper full of nutrition yet still with the heartiness that you want from a bowl of pasta. Recipe serves 2.
Fusilli pasta poached eggs
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This recipe is a take on the classic cheese scone – a slightly more exciting version to be added to afternoon tea or to have simply as a light lunch. It is of course, a well known and well praised combination. Cheese with tomato, an undeniable match. These little bites, have the salty savoriness of the traditional cheese scone, with a tangy bang of tomato in every other mouthful. Slather with salted butter whilst still warm, and enjoy with a cup of coffee.
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Spinach may seem an odd choice for the first subject of discussion in this “ode to an ingredient-esque” series. However, it really is a simply delicious and versatile ingredient.
Spinach truly is a “super-food” with its sources of niacin, zinc, protein, fibre, vitamins A, C, E and K, as well as iron and calcium. This vibrant leaf has a delectably rich and earthy flavour with an almost creamy tone. Used raw it is crisp, light and nutty. Why not try throwing some sunflower seeds, feta, steamed runner beans, and a generous glug of balsamic vinegar in with a big bowl of spinach – you’ve got yourself a healthy, flavour-rich supper.
Wilted, spinach is almost a completely different ingredient. Smooth and mild, it melts at the touch of heat and softens in to a gorgeously silky green. Mix simply with butter and garlic to make a more than worthy side dish. Stir in to pots of tangy tomato stew, tagine, curry and deeply spiced pans of Huevos Rancheros to bring a rounded element of earthiness; you can almost taste the nutrients that prosper in each leaf.
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It is June, and in the UK that means the weather is just about warm enough to start considering holding a family barbecue, or having friends round for zingy Pina coladas in the sun.
As summer is officially upon us, so is strawberry season and this recipe celebrates the abundance of this delicious fruit available to us. Although the fruit is on offer all year round, the flavour at this time of year is of no comparison. The juicy, soft texture explodes in your mouth with sugary sweet, floral notes that just sing of summer. Of course, strawberries are extremely appetising served plain, or simply with a dash of cream. However if you want to go that extra mile for an occasion this recipe should do the trick and is a bit different to the usual strawberry tarts or fruit studded trifles that adorn picnic rugs all the summer months long.
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This pizza recipe came from a true love for carbohydrates, truffles, and cream. It works because it is constructed of simple ingredients that all excel individually, and when brought together create a gentle hum in the mouth of natural contentment. It is not over-complicated, not too powerful, but gives beautiful creamy mouthfuls of crisp bread, soft potato, smoky salty cheese, sweetness of red onion, and the umami element of the truffle. Every ingredient has purpose, and works in conjunction with its partners.
Red onion, potato and truffle pesto pizza
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The Foodies Festival, Syon Park, is a chance to sample an array of foods, to buy interesting items for the kitchen larder, and to attend talks from top chefs on culinary tips should you so choose.
The sun was shining in London, and everyone was basking in the hot glory, gin and tonic in hand. Grass pathways became sunbathing spots in which to scoff the latest foodie find, and to listen to the up-tempo live music on offer. Looking around, the pleasure was apparent. There was an air of simple happiness amongst the crowds. Sun, food, drink, music – simple elements that naturally appeal to the human senses to achieve a pure contentedness.
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