What a title. This tastes nowhere near as worthy as ‘cabbage parcels’ sounds, and is a good one is you’re hosting vegetarians for dinner — just leave out the anchovies and use a veggie alternative to Parmesan. The filling can be mixed up in all sorts of ways to suit the contents of your fridge:…
Category: 1 hour +
Squash & Sage Macaroni Cheese
Adapted from a BBC Good Food recipe Serves 4 Tip: no need to peel a butternut squash, just wash the skin well and it roasts up soft enough to eat. Ingredients ½ a butternut squash or 500g piece of pumpkin / other squash, peeled if required and chopped into chunks 1 onion, diced or finely…
Moroccan Squash, Chickpea & Kale Stew
Adapted from a BBC Good Food recipe Tips: 1. This tastes way better a day or two after it’s made. 2. Don’t bypass the feta/lemon zest/olive oil topping, it takes the whole dish up a notch. 3. If you’re short of time, you could swap out the cumin, cinnamon, turmeric, fennel seeds and ground coriander…
Spiced Pumpkin / Squash Cake
This cake is a great way to use up leftover pumpkin from Halloween Jack o’lanterns, but also benefits from more flavoursome eating squashes. Makes two loaf cakes, two stacked cakes or one large cake Ingredients 350g pumpkin / squash puree 150g wholemeal flour 100g self-raising white flour 1 teaspoon baking powder Pinch of salt 1.5…
Roast Tomato, Feta & Basil Quiche
Ingredients 300g cherry tomatoes, halved A handful of fresh basil, leaves torn 100g feta cheese 100ml milk 3 eggs 150ml creme fraiche 2 tablespoons olive oil 280g plain flour, plus extra for dusting 140g cold butter Method Preheat the oven to 180C / gas 4. Toss the halved cherry tomatoes with olive oil. To make…
Spiced cider-poached pears
Ingredients 1L cider 5 hard pears – comice or Williams 100g sugar 5 cloves 1 tablespoon fresh ginger, finely sliced 5 cardamom pods, seeds removed and crushed 1 cinnamon stick 1 orange, zest and juice 1 vanilla pod, seeds scraped out Method Heat the oven to 180C/gas mark 4. Put the cider in a saucepan…
How to make your own kefir
Kefir is largely unfamiliar to those of us living in the West, and can initially sound a bit unappealing to our diets and lifestyles that emphasise sterility and clamping down on bacteria. It really isn’t: it has been drunk for millennia, often as a first weaning food given to babies, and tastes rather like a…
Umami fried gnocchi with capers, olives and mushrooms
Ok, it’s not as healthy as boiled gnocchi, but when fried you get that holy grail of crispy on the outside and fluffy within…covered with this seriously savoury sauce, my life-long gnocchi agnostic husband was won over (he’d been hoping I’d just bake the potatoes and stop there). Baking the potatoes might seem like a hassle, but…
Sugar-free chocolate covered flapjacks
The ultimate combination of the fabulous sugar-free mousse and ‘baby crackjacks‘! Though free from refined sugar, these should still be seen as a treat – particularly for young children – as they have a lot of dried fruit in, which is high in sugar (but also high in fibre, vitamins, minerals etc), as well…
Squash, spinach, mushroom and feta rotolo
A rotolo is kind of like a sideways lasagne or cannelloni – it looks impressive, but although like a lasagne there are a few components to it, it’s not difficult to make. It’s also not that heavy on pasta, so it’s lighter than lasagne and packed with vegetables. Serves 4 Ingredients 3 sheets of fresh…
Time to Cook 