All posts tagged: roast

Beer, Marmite + Black Treacle Gravy

Whether we like it or not, autumn fast approaches. In a matter of weeks, the only thing keeping you going Monday to Saturday will be the promise of your Sunday roast. Coupled perhaps with a Gilmore Girls marathon and a thimbleful or two of whisky to push down the deep sense of injustice that boils up the back of your throat each time you remember that we went in to lockdown last winter, sat inside through heatwaves, weren’t allowed to go on holiday and now here we are on the wrong side of the year once more… but I digress. This has been my go-to gravy for a couple of months now, I won’t make anything else. It’s particularly handy because it doesn’t rely on meat juices, so fits the bill when I’m making veggie roasts (as I’m often inclined to do). It’s deeply savoury and packs a punch of intense flavour – particularly delicious with cauliflower cheese. I struggled (as per) to get this one written down because I’m such a by-eye cook and …

Marmite Roast Potatoes

It’s no secret now that I’m a die hard Marmite fan. Cheese and Marmite Pasta is still one of my most popular recipes to date, and one of the only recipes that I return to time and time again when I’m pushed for time and in need of comfort. In fact, it’s the first meal I ever made for Tom – and the first meal he ever made for me. We are Marmite people, through and through, so it was only ever a matter of time before Marmite found it’s way into our biggest autumn/winter ritual: the Sunday roast. These actually weren’t my idea. My friend and fellow Marmite, carb and roast lover, Rhiannon recently said “you have to try drizzling Marmite on your roast potatoes” and blew my tiny mind. How had I never considered this before? Why had I been on this planet for 22 years and never put Marmite and potatoes together? Thank you, Rhiannon, I owe you a debt of eternal gratitude, for you have changed roast dinners forever and opened …

Roast Squash and Feta Quinoa

As a kid, I despised butternut squash. I don’t know what it was about it, I just wouldn’t go near it. Over the years my taste buds have grown up (probably more than I have) and I’ve learned to love it. This is pretty good news when it comes to health benefits, the guys over at wholeliving.com say: “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.”   1 butternut squash, diced 160g quinoa 150g feta 2¬†tbsp olive oil juice of 1 lemon 2 cloves garlic, chopped finely handful pumpkin seeds a few snips of chives Heat your oven to Gas Mark 7 (conversions here) and put the butternut squash in a roasting dish. Drizzle with one tablespoon of olive oil and sprinkle with a teaspoon of salt then shake the dish to coat all the pieces. Roast on the top …