Recipe: Tuscan Bean Soup (Ribollita)

This dish is somewhere between a soup and a stew, satisfyingly hearty and lush with creamy beans and lots of olive oil. It’s definitely a main course soup rather than a starter soup. It’s also a really great store cupboard/slightly sad vegetables at the bottom of the fridge/the heel end of the bread dinner, hence posting it at the moment when none of us are able to go out and get fresh ingredients quite as much as we usually would. Continue reading

Recipe: Thai-Style Jerusalem Artichoke Soup

There is something aromatic about jerusalem artichokes, and I’m not really referring to their tendency to make you fart! Do you know what I mean? When you eat them their flavour is very much in your nose. it makes me think of galangal and lemongrass, and other fragrant South East Asian ingredients. This soup marries artichokes with ginger, chilli, lime leaf, turmeric and coconut, for something that is comforting yet still a little bit exotic. Continue reading

Recipe: Warming Coconut & Cumin Curry

This is such a delicious vegan curry and though there are quite a few ingredients (isn’t it always the way with a curry) lots of them are things you will probably have in your store cupboard or at the bottom of the fridge. I always seem to have ginger lurking in my fruit bowl as I seem incapable of buying the amount I need. Incidentally, ginger freezes really well and you can peel and grate it straight from the freezer – it grates even more easily than when it’s fresh. Though in this case you are putting it in the food processor anyway. Continue reading

Recipe: Three Bean Chilli

This Three Bean Chilli can be made with almost any sort of tinned beans (except maybe baked beans) so it’s a great use for any tins that have been lurking at the back of the cupboard. You can use dried beans too but you’d need to soak and cook them in advance. If you are using dried beans you will need about 500g in total as they roughly double in volume once soaked and cooked. If you don’t have three different types then just use two types or even one in a pinch, though it is nice to have a bit of variety! Continue reading

Recipe: Honey Roast Parsnip, Apple & Puy Lentils with Crispy Kale

I’ve been making this dish a lot this autumn, it’s perfectly seasonal now but is actually great right through the winter months as you should be able to get local parsnips, kale and apples until spring.  I really love parsnips and I think they tend to be a bit underrated and underused, often only appearing as a side to roast dinners. Parsnips are excellent over the winter months but you can buy locally grown (or at least British) almost the whole year. Continue reading

Recipe: Irish Shortbread

This must be the easiest shortbread recipe in the world! It makes the most deliciously decadent (take note of the amount of butter!) and crumbly shortbread and only takes about five minutes to make the dough, you don’t even need to line or butter the tin.  It does take a hour in the oven, but that’s an hour that you can spend drinking tea and watching the Bon Appetit You Tube channel (what I would like to have been doing this morning) or cleaning your kitchen and washing a million Tupperware boxes (what I actually did this morning). Continue reading