Author: cateinthekitchen

Rum and Coke Onions (for Grilled Cheese)

I’m not the only kitchen-dweller turning to slow food to keep me occupied during quarantine. Everywhere I turn is a tenderly roasted leg of something, a wild garlic pesto blended in small batches by hand in a pestle and mortar, a sourdough loaf three days in the making. We’re gravitating towards these methods because they use up some of the time so many of us have a little more of now. More laborious recipes have undeniable meditative and grounding qualities. After all, the things that used to ground us – the first sip of cold beer after a stressful day, an hour in the gym to set us up for the being sat at the office, a day spent putting the world to rights with our best friend – are no longer available to us. While eating properly keeps us physically well, I’d argue that the preparation of food itself can play a huge part in keeping us mentally well too. If you’re usually an on-the-table-in-15 minutes cook and you’ve been struggling lately with the …

Cauliflower (and Butternut Squash) Cheese with Wild Garlic

Comfort eating? Me? Never. A global pandemic and international quarantine seemed as good a time as any to show my face on my own website again. Sharing recipes with you feels like a nice way to use the approximately six million hours a week of spare time I have on my hands now that I’m not allowed to go the pub, see any of my friends or family or even venture outside of my own postcode. A recipe for wild garlic feels all of a sudden potentially less useful now that you might not be permitted to wander about foraging for it. I was lucky enough to get a bag in this week’s Riverford box, so I hope some of you might find a way to track it down, too. If not, you could try baking whole cloves of garlic with the cauliflower and squash to achieve a similar flavour. I roast the cauliflower as opposed to boil it for this recipe. I avoid boiling vegetables wherever I can – a habit I adopted from …

Vegetarian Sausage and Marmite Casserole

I’ve decided in this – the second week of October – to accept that Autumn is our current reality. Freshly laundered clothes will no longer dry in a matter of hours, beer gardens are cancelled until further notice, darkness reigns on the way too and from work but, most importantly, the le creuset is back on top of the cooker and ready to make me feel better. You’ll have to excuse the potentially poor formatting in this recipe, I’m in between laptops and using the app but wanted to get it out into the world before I forget. It’s a quick, cheap, easily repeatable vegetarian meal – and I know that’s what you come to me for. Serves 4 2 carrots / 4 potatoes / 1 onion / 1 leek / 4-8 vegetarian sausages / 1 litre stock / 2 heaped tbsps plain flour / 1 heaped tsp soft dark brown sugar / 1 heaped tbsp marmite Cook sausages according to pack instructions (I use Quorn frozen, 18 mins at 180) Peel and roughly chop …