Latest Posts

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, shredded
1 onion, chopped finely
1 apple, sliced
6 rashers streaky smoked bacon, sliced
1 tsp dijon mustard
1.2L chicken stock
1 can cannelini beans

1 – In your biggest, heaviest saucepan, cook the onion on a medium heat for 15-20 minutes, covered, until beginning to brown. Add the bacon and, again, cook until browned.
2 – Add the cabbage, apple, mustard, chicken stock and beans.
3 – Bring to the boil and simmer for 1 hour.
4 – Enjoy.

Twitter // Instagram // Facebook // Podcast

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. I’ve probably still managed to get it wrong somewhere.

Serves 1
75-100g orecchiette
1 tbsp creme fraiche
30g blue cheese (I use stilton)
small handful whole walnuts

to serve: greens

1 – Cook orecchiette according to pack instructions (note this is longer than most pasta, mine was 18 minutes) in salty, boiling water. *Get your greens on in about 10 mins time from here if you’re making them too*
2 – In a separate, dry frying pan, toast the walnuts on a medium heat until beginning to brown. Keep a close eye on them so as not to let them burn. Chop, and set aside.
3 – Reserve 100ml or so of pasta water before draining the pasta, then put back in the saucepan you cooked it in along with reserved water, creme fraiche and almost all of the blue cheese.
4 – Stir on a medium heat until sauce has thickened. Serve scattered with walnuts and remaining blue cheese.

Twitter // Instagram // Facebook // Podcast

Blue Cheese Orecchiette with Toasted Walnuts

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 ideal, and I promise next time I post a recipe it will be very, very quick.

One last apology I need to make is total lack of weight measurements. I may or may not have dropped my digital scales in a sink of washing up water, rendering them completely useless through excessive water damage. You win some, you lose some.

Serves 1

1/2 a beet (raw from the ground, not the vac packed ones), peeled and grated
1-2 small potatoes, grated
1/2 tsp salt
1 tsp garlic granules (optional)
1 tsp mustard powder (optional)

1 – Mix together the potato, beetroot and seasonings in a bowl.
2 – Heat a small non-stick frying pan at a medium heat (for context, I use an induction stove and set it to 4 or 5 out of a possible 9) and heat a little oil.
3 – Tip your mixture into the frying pan and gently shape into a neat circle, patting down as you go. Let it cook for 10 minutes or so and start to firm up underneath, then pat down with a spatula to really condense.
4 – Cook on the first side for 30 or so minutes, then once the underside is fully cooked, flip over and cook for around 15 minutes.
5 – If serving with a fried egg as I do, start frying it in the same pan as soon as you’ve dished up your rosti.

Twitter // Instagram // Facebook // Podcast