Author: cateinthekitchen

Spaghetti with Feta, Purple Sprouting Broccoli and Pine Nuts

Spaghetti with Purple Sprouting Broccoli, Feta and Pine Nuts

I have once again allowed months to pass without giving anything I’ve cooked its rightful immortal home on my actual blog. In my defence, I’ve moved house and had probably at least two quarter life crises in the time since I was last here. I’m now fully settled in a little caravan in the Kentish countryside and therefore hope I might find myself back into the swing of properly transcribing anything I knock up that might be of use to you, on an at least semi-regular basis. If I continue to fall short, remember you can always find me on the social media profiles linked at the bottom of this post. This recipe is one I’ve made three or four times over the last month or so, and eaten on my front step in the evening sunshine (or, more often, at my kitchen table staring out at the rain). It’s very quick, nice and substantial and just tastes good. I’d not usually try and police the quality of a particular ingredient you use, but I …

Smoked + Wild Garlic Mac and Cheese

Wild garlic season is just about upon us. Over the next couple of months you’ll clock your favourite food lovers slathering wild garlic pesto on anything and everything, swapping tips on socials and point blank refusing to divulge the best spots for foraging. If you’re local and curious, feel free to drop me a message and I’ll let you know a couple of good spots – failing that, Riverford often include wild garlic in their veg boxes (which I whole heartedly recommend) at this time of year. If you can’t find smoked garlic – I got mine in Big Tesco – regular will do just fine. This recipe serves just one because I am still! Constantly! Alone! But if you’re not similarly afflicted, go ahead and double/triple the amounts at your leisure. It’s on the saucy side, so you might even be OK to just double the pasta and leave the sauce as is if you’re cooking for two and don’t share my decadence or gluttony. Serves 1 75g pasta (whatever your fav is)2 tbsp …

Carrot Cake Baked Oats

If left to my own devices, I would very much be a ‘cake for breakfast’ person almost all of the time. My favourite thing about birthdays is that they usually leave a good few days of cake for breakfast in their wake. Carrot Cake Baked Oats give off big cake for breakfast energy without having to commit to the sugar high or the urgent need for second breakfast (a slice of birthday cake needs a toast chaser, at the very least, to keep one going until lunchtime). This isn’t one of my super-quick-on-the-table-in-two-seconds recipes, I’ve found that during the lockdowns I’ve enjoyed taking a little bit more time over my breakfast now that I’m not trying to get to the gym, do my hair, slap on a full face of make up and somehow shove some food down my gullet before arriving at my desk for 9am. It’s not a three hour stew, but there’s certainly more chopping and grating and washing up than you might be used to at breakfast time. A note on …