All posts filed under: Recipes

Brussel Sprouts with Bacon, Chestnuts and Cranberries

I don’t like sprouts, I don’t think any of us do if we’re really being honest with ourselves. But it’s part of our great British stoicism to suck it up and serve them with Christmas dinner all the same, so here’s a recipe to make them bearable. It’s quite easy to give this recipe a vegetarian or vegan makeover; vegetarians: ditch the bacon, vegans: ditch the bacon (obv) and swap out butter for coconut oil or walnut oil. This recipe will serve 4-6 as a side dish. 750g brussel sprouts 160g bacon lardons 200g cooked and peeled chestnuts (the vacuum packed ones), chopped roughly 75g dried cranberries 25g butter Boil your sprouts according to pack instructions, about 5 minutes is the norm. While they’re on the boil, get a non-stick frying pan going on a high heat and start sizzling those lardons. Drain your sprouts and melt the butter in the same pan on a gentle heat, then start cooking the chestnuts and cranberries. Once they’ve been warmed through (3-4 minutes should do the trick) …

Grapefruit and Clementine Marmalade

As most of you will probably already know, Paddington is about to be resurrected in a brand new movie with the one and only Hugh Bonneville. You’d be hard pushed to find someone in the UK that didn’t grow up with a slice of Paddington in their lives, which is why he’s such a special bear. So special in fact that the London Borough Market want this marmalade recipe  spread across kitchens (and sandwiches) nationwide in honour of him. I had an absolute nightmare trying to get hold of seville oranges, they’re one of the only fruits that you can’t seem to get a hold of if they’re not in season. So I substituted oranges for grapefruit and clementines, and docked the sugar a little to balance it out. Other than that I’ve stayed as close to the recipe as possible. If you have a preserving pan, I strongly recommend you use it! Enjoy getting your paws sticky..   1 large grapefruit 600g clementines 1 unwaxed lemon 1.5kg granulated sugar Wash the grapefruit, clementines and …

Roasted Butternut Squash Pasta Sauce

Carbs are the thing of the moment. It’s cold, it’s raining, and as a nation we’re hungry for the heavy stuff. I’ve seen butternut squash pasta sauce recipes knocking about, but wanted to try the long game version by roasting the squash to see if it made a difference to the flavour. It absolutely does, it tastes just a little bit more luxurious and is (in my opinion) way worth the effort, and it makes the house smell good. I cooked this for my Grandparents, Mum and boyfriend over the weekend and it comfortably served all 5 of us, but I’d probably say this serves 4 more generously – depending on the size of your squash. 1 butternut squash, peeled and diced 2 garlic cloves 100g wensleydale  1 tbsp olive oil Pre-heat your oven to Gas Mark 7 (conversions here) and lay out your squash in a roasting dish. Peel the garlic cloves and throw them in the dish, then drizzle over the olive oil and shake the dish to ensure everything’s nicely coated. Roast …