Author: cateinthekitchen

Marzipan Date Porridge

This year – for the first time in my life – I hosted Christmas at my flat. On Christmas Eve Eve, four pints deep with my best friend, it suddenly hit me that I hadn’t got in the ingredients to make marzipan dates for my Mum (her favourite, and therefore a festive essential). Cue my insisting that we leave the pub immediately to get to the supermarket before it closed and rectify my fatal mistake. After all that, it will surprise nobody to learn that on Christmas Day I was on the prosecco from the very moment I woke up and neglected to remember that marzipan and medjool dates were awaiting my attention in the kitchen drawer. Daughter of the year. There they both sat, where I rediscovered them last month and added them to my breakfast. Once again my defective personality has led me to something delicious. The universe works in mysterious ways. Notes on serving: all porridge is, for me, at the moment, incomplete without the addition of toasted nuts and natural yoghurt. …

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. …