Author: cateinthekitchen

Savoy Cabbage, Bacon + White Bean Soup with Apple and Mustard

I’m currently recovering from a cheeky little dose of Coronavirus. This soup was something I made myself somewhere in the early stages of death and promised to make again when I was well enough to write it down and here I am, temperature returned to normal and energy levels slowly regenerating, delivering on my word. You’ll notice that it’s a lesser spotted not-vegetarian recipe. I was sick and I wanted to eat bacon. Moments such as these are the very reason I never actually call myself a vegetarian. If you have beer and you’re so inclined, add half a can at the same time as the stock. I haven’t included it in the recipe cause I didn’t happen to have any in when I was actually writing down measurements but I did last time I made it and 10/10 would go again. 3-4 servings 1/2 a head savoy cabbage, shredded1 onion, chopped finely1 apple, sliced6 rashers streaky smoked bacon, sliced1 tsp dijon mustard1.2L chicken stock1 can cannelini beans 1 – In your biggest, heaviest saucepan, …

Blue Cheese Orecchiette with Toasted Walnuts

When I asked on socials recently what people were looking for when it comes to vegetarian recipes, I was overwhelmed with requests along the lines of ‘anything that isn’t another f*cking pasta dish’. Fair. I know it’s easy to over-carb when you’re eating a mostly veggie diet and I know that’s something people prefer to be mindful of. I promise I’m listening (this halloumi with white beans, red pepper + tomatoes is a shining recent example) but there’s no denying the fact that what I’m probably best at is comfort carbs, I just can’t switch it off. Pasta is, to me, the only true superfood. The water it’s cooked in is the secret ingredient to literally all of it’s sauces. It’s conducive to genuine start to finish 15 minute meals. It’s cheap. It makes you feel nice. Honestly, lean in to having pasta a few nights a week. It’s October and it’s what you deserve, hun. P.S – yes, I did have to spellcheck orecchiette literally every time I typed it out for this post. …

Beetroot + Potato Rosti

This recipe might only be suitable if you’re almost exactly the same kind of cook as me. I cook mostly for myself, have no qualms about how long something might take but frequently find myself cutting corners just to see if I can get away with it. The corner I cut here might upset people who cook properly. I can’t be bothered to drain the potatoes. I simply do not have the energy or kitchen towel backstock to rinse and moisture-squeeze and dry adequately. The moisture-squeezing is, I understand, essential for optimum crispiness. However, I’ll take a sort-of-crispy rosti over all that effort so early in the morning any day. Here, all you need to do is mix together grated root veg and fry it very, very slowly. Making it low maintenance provided you don’t mind hanging around near the kitchen for an hour. I work in the same room as I cook, so to me this is the perfect working from home breakfast. Some of you may not, therefore it might be less than …