These aren’t your normal English biscuits, twice-cooked until crisp in an oven, rather, they are American style biscuits, something we’d call savoury scones (which don’t really exist). In the south, they have biscuits with gravy for breakfast which I think sounds vile. But then again I’m not a big fan of the whole crispy/soggy food…
Vegetarian
Veggie Thursdays in Ghent
Ghent is like Bruges but without the Disneyfied atmosphere of a museum city. It’s lefty, hippy and vibrant, partly thanks to the population of 75,000 students. It’s also one of the most beautiful towns I’ve ever visited. This ancient city is built on a complex system of waterways and canals, weaving through half timbered medieval architecture,…
Purple Prince of vegetables: aubergine ideas and recipes
The key to a good diet is variety – of taste, flavour, texture, cooking method and colour. All dark food contains anthocyanins: research indicates these are anti-ageing, anti-inflammatory, good for eyesight and the immune system. Purple food, from lilac potatoes and broccoli to claret-hued carrots (their original colour), Brussels sprouts, blueberries, grapes and red cabbage, is…
Elotes: Mexican sweet corn recipe
This Mexican street food is quick, easy and delicious. Buy the freshest sweetest corn on the cobs ‘elotes’ you can find. (I bought Waitrose Super Sweet corn but frozen is also good if corn is out of season). If the corn is in season (September), then peel back the husk to form a handle once…
Eating my feelings – a recipe for Piperade Basque
Since my visits to Bordeaux last year, I’ve been regularly using ‘piment d’espelette’, an orange pepper grown in the Basque region of France and Spain. One of the most popular dishes that uses this uniquely European pepper is Piperade. I haven’t been posting much in March, because of legal problems with my house (again). For…
Pimp my ramen
Different kinds of ramen Ramen +: A selection of fresh ingredients from my fridge including butter Dry ramen with their respective fresh ingredients Ramen hacks I think it was Gwyneth Paltrow who said something like ‘I’d rather kill myself than feed my kids Pot Noodle’. Sorry Gwynie, but I beg to differ – noodles are one of…
Parsley Power 2: Tabbouleh
When I was asked to write recipes featuring flat leaf parsley, I thought of the most parsleyish dish of all: tabbouleh. Tabbouleh is often thought of as a bulgur wheat salad, but it’s more properly a parsley salad. There should be just a few specks of bulgar wheat, to give it body, while the overriding taste and texture…
Roasted Brussels sprouts on a stem recipe
Sweet and only mildly sulphurous, my adult palate rather enjoys Brussels sprouts. I’m always searching for new ways to cook them. Sprouts grow on a thick stem – something you can readily find in many supermarkets these days, both in green and purple shades. For a spectacular effect, to make something dressy out of the…
Chilaquiles, or nachos for breakfast
On my recent trip to Mexico, I discovered something called chilaquiles on a breakfast menu. Let’s not beat around the bush – these are a version of nachos, but ones that you are allowed to have in the morning. I grew addicted. They come with either a red or green sauce. The red sauce is…
Vegan Christmas: Pilaf Pumpkin
What to serve vegans and vegetarians at Christmas is a head scratcher for those used to the simplicities of a giant turkey as a centrepiece. Some people can only imagine meat as an impressive seasonal treat, and they are stumped when it comes to thinking of a similarly spectacular vegan or vegetarian dish. This stunning…