Monthly Archives: February 2014

LEMON BERRY CAKE WITH A HONEYED LEMON & ROSEMARY DRIZZLE

We’ve been doing a fair bit of daydreaming lately, imagining ourselves in warmer climes.  It may sound odd, but this cake was kind of an extension of that:  I wanted to be on some Mediterranean hilltop, wandering through tall grasses. Somewhere where I’d be surrounded by vibrant lemon trees, the heady smell of aromatic herbs, and […]

PASTA WITH PEA PESTO & BROCCOLI

This fresh tasting dish ticks the carb box but also manages to pack in lots of green veg at the same time – score!  I think it would  probably be even better with purple sprouting broccoli.  I have a feeling that it’s going to become a bit of a go to dish throughout the spring […]

MARZIPAN (NOT SO JUGU) NUT CAKE – AN EXPERIMENTAL TAKE ON A FAMILY CLASSIC

Do you like biscotti?   Then you’ll probably like jugu cake.  Whereas biscotti is hard and supremely dippable, with the odd nut here and there, jugu cake is a dense, slightly crumbly treat packed full of the flavours of toasted nuts and cardamom.  For any Indian person with East African heritage, it’s more than likely a […]

VENETIAN CARROT CAKE

  This is one of my favourite ever cakes.  It’s just incredible – if you like almondy moistness, that is.  It’s very different to the classic, dark, spiced, fruit and nut filled and cream cheese icinged version.  I have to credit Nigella for sharing this recipe with the world, and while she says it’s not much […]

VELVETY PARSNIP SOUP & PARSNIP, PARMESAN & HAZELNUT BREAD

I have always loved parsnips.  As a kid, they were probably my favourite vegetable.  Back then, I only ever tasted them roasted, and don’t get me wrong, a good, fresh, frost-tinged parsnip, roasted in butter with a little salt and plenty of pepper – well.  It’s guaranteed to bring a smile to my face on a […]

CHICKPEA, CARROT & CHORIZO STEW WITH POTATO & GREEN VEG

This is a fantastic stew for stormy days – it’s hearty, warming and packed full of wholesome veggies.  There’s lots of tasty juices to mop up, so would be great served with a good bit of crusty bread.  I think the herbs are essential – they take this dish to the next level – so […]

CELERIAC, FENNEL, CARROT & LENTIL SALAD WITH HAZELNUTS & HERBS

This is a slightly adapted version of Ottolenghi’s celeriac and lentil salad from his vegetable cookbook, Plenty. I was given this beautiful book at Christmas, and this is the first recipe I’ve tried. To mine, I added carrots and extra herbs, and swapped the hazelnut oil (I didn’t have any) for some good quality olive […]