All posts filed under: Recipes

Peanut Butter & Coconut Curry Sauce

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I’ve been making several variations of this for a while, and a fair few of you have asked me to publish its recipe, but I’ve never been 100% sure on what exactly I’ve been putting into it. I can be a real auto pilot cook, and as a grown up with ADHD (which means I don’t make memories in the same way as other humans because my brain doesn’t always pay attention to what’s going on, or something) that means I often can’t actually tell you what’s on the plate in front of me that I literally just set down on the table. A source of frustration for me, my friends, the internet, you get it. I can hardly even use that as an excuse, because it’s not a particularly long list of ingredients, and it’s far from complicated. Never matter though, I no longer need excuses either way, for I have finally written down exactly how much of what goes into where. This is a really easy, reliable and versatile sauce. Easily veganisable if …

Vegetarian Christmas | Stuffed Butternut Squash

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A good friend of my Mum’s recently snuck a request in through her for a veggie option at the Christmas dinner table that outdoes a nut roast. I’m hoping to churn a few out before the big day but here’s my first go, this one’s for you, Rachel! Despite being a mere vegetable, half a butternut squash is a serious tummy-filler so if you plan to serve this up with your Christmas feast you might wanna go easy on the roasties and yorkshire puds. Appetite aside, this is a simple but out of this world combination of textures, tastes and smells. Enjoy! 1 organic butternut squash 50g pecans 50g dried cranberries 2 red onions, sliced 120g soft goats cheese, sliced Pre-heat your oven to Gas Mark 6 (conversions here). Chop the squash in half down the middle (from the top hat to the bottom i.e lengthways) and scoop out the seeds with a spoon. Chuck the seeds away or do something cool with them, your call. Score the flesh with a sharp knife quite deeply, …

Christmas Cupcakes | Brandy Buttercream & Amaretti Biscuits

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I may not be the first to do this, and I definitely won’t be the last – but brandy buttercream is now officially the idea that I am most proud of. Brandy butter is one of my favourite Christmas treats, so I thought I’d see how it tasted as part of a buttercream topping for cupcakes. As you’ll soon discover if you try this recipe, it tastes amazing. With the addition of crushed amaretti biscuits, these cupcakes are a gloriously boozy grown-up treat for the festive season. 100g salted butter, softened 150g caster sugar 2 tsps vanilla bean paste 2 large free range eggs, beaten 175g self-raising flour 1 tsp baking powder 4 tbsps milk 100g salted butter, softened 50g brandy buter 280g icing sugar 5 or 6 amaretti biscuits Cupcakes: Pre heat the oven to Gas Mark 4 (conversions here) and line a muffin tin with 12 cupcake cases. Cream the butter and sugar together in a mixing bowl using a wooden spoon then add the vanilla bean paste and beat until combined. Gradually …