Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I […]
Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich nutty Gruyère paired with slightly tart, sweet cranberries and the crunch from the pecans is just delicious. I’ve added some wholemeal flour to the dough too, to add even more rich nutty flavour.
They’re very nice cold but absolutely delicious when eaten warm.
Makes approx 14 depending on size
150g plain flour
80g wholemeal flour
3 tsp baking powder
100g Gruyère cheese, grated
80g dried cranberries
80g pecans, roughly chopped
splash of milk
Pre-heat the oven to 220°c and place a large baking sheet in there to pre-heat.
Sift the flours together with the baking powder into a large bowl. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed. Stir through the pecans and cranberries.
Lightly beat the egg and gradually incorporate this into the dry ingredients. You may find that you need to add a splash of milk to the mixture in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Gently pat the dough out on a lightly floured surface to about 1 inch thick and stamp out your scones using a cutter, being careful not to twist it. Carefully grease the hot tray or line it with a silicone mat and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes, allow the cheese on top to bubble and brown a bit. Leave to cool a little and enjoy whilst warm, spread with butter.
Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together. Like […]
This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips.
My home-grown chilis are pretty fierce this year so I actually only use half but if you use something like a jalapeno then one should be about right. It’s entirely up to you if you want to use a red or green chili, both are nice.
1 golden kiwi
1 large ripe avocado
1 chili (or to taste)
juice of 1 lime
1 tbsp chopped coriander
1 tbsp chopped chives
1 tbsp chopped mint
seasalt & black pepper to taste
Deseed the chili and finely chop it. Peel the kiwi and the avocado and dice them into fairly small pieces. Gently toss everything together with the lime juice and season to taste with a little seasalt and black pepper. That’s it! It’s ready serve with grilled or pan-fried fish or tofu, or anything else that takes your fancy.
These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs. You can use any hard, medium-fat cheese you […]
I eat gallons of soup during the winter months. Seriously, I get through vats of the stuff. It’s so quick and easy, especially creamy blended soups, you can have yourself a warming veg packed meal ready within 30 minutes or so from start to finish. I like to make quite generous quantities so that I can either have leftovers for lunch or stash some in the freezer for another day.
This recipe is packed with flavour with a bit of sweetness from the vegetables balanced with the savoury umami of the miso. It’s wonderfully rich and thick too, perfect served with a hunk of fresh bread.
makes a vat!
a little oil
1 white onion
1 medium carrot
800g sweet potatoes
1 fat garlic clove
1 litre vegetable stock
2 tbsp shiro (white) miso
black pepper to taste
sesame oil and toasted sesame seeds to garnish
Peel the onion, garlic and sweet potatoes (don’t bother with the carrot – life’s too short) and roughly chop everything so that it’s all a similar size. Heat a dash of oil in a large saucepan and toss in the vegetables. Gently fry them until the onions start to caramelise a little. Add the miso and the stock and then bring the pan to the boil. Reduce the heat and let the soup gently bubble away until the carrots and sweet potatoes are tender.
Leave things to cool down a bit and then transfer the soup to a liquidiser and blend until everything is silky smooth. Return the soup to the pan and season to taste with black pepper. Re-heat a little if you need to and serve topped with a drizzle of sesame oil and sprinkle of toasted sesame seeds.