Fancied a change this evening from the usual fish Friday so we had chilli and wraps
I made a basic chilli – onion, garlic, chilli powder, cumin, beef mince, pepper, kidney beans and squeeze of tomatoes purée. Simmered for 20 minutes then served with salad, grated cheese, wraps and sour cream. Very filling!
Local? British veg and meat
Seasonal? Yes
Origin? My own recipe
A very lazy dinner tonight. Penne pasta and a jar of pesto. Plus a few toasted pine nuts, grated Parmesan and basil leaves.
Local? No except the homegrown basil
Seasonal? Sort of (re: Basil)
Origin? No recipe just a jar of pesto
Yes this sounds a bit fancy but it’s just stewed onion, pepper and tomatoes (tin of) with cumin, saffron and paprika. Topped with eggs and baked for 10 minutes. This is a new recipe from the River Cottage Veg Everyday cookbook and I have to say it was very tasty. Top marks to Hugh.
We had it with a few new potatoes – boiled and dressed with extra virgin oil and salt.
Local? Yes for the eggs. British spuds
Seasonal? Not sure if there is a season for this
Origin? The recipe is from the River Cottage Everyday Cook book
A Mr J- Lloyd speciality tonight with very seasonal and abundant asparagus. He will admit it wasn’t his best pizza base ever (abit stodgy around the crust) but it still tasted rather good.
Local? British veg, line caught tuna
Seasonal? Yes
Origin? Inspired by a recipe in the River Cottage Veg Everyday cookbook
I used to cook this recipe a lot when my husband and I first lived together and it might sound odd, but the cooking smells and taste do take me back some (cough) 9 years or so. I just love the saffron, lemony , nuttiness of the whole dish, plus it’s very easy and a good way of using leftover roast chicken.
The recipe is from Forever Summer by Nigella Lawson (I do seem to be cooking quite a bit from this book at the moment). I used cooked chicken and just added this to the rice whilst it was still cooking.
Local? Yes for the chicken. Home grown parsley. No for the nuts
Seasonal? It feels very summery
Origin? Recipe by Nigella Lawson from Forever Summer
A perfect Sunday Roast for another fabulously warm day.
I roasted the chicken earlier than usual and left to cool (roasted with lemon juice, quartered lemons, oil and seasoning).
We had the chicken with cos lettuce, asparagus, peas and new potatoes – the asparagus and peas were warm when served. All dressed in a lemony dressing. Very tasty.
Local? Local Chicken. British veg
Seasonal? Yes
Origin? My own recipe/idea
First barbecue of the year – hurray! Glorious sunshine, nicely cooked meat and asparagus (thanks Mr J-Lloyd) and a selection of yummy salads (my contribution).
We bought all our meat from Redbank Farm Shop – lamb steaks, chicken jerk kebabs and Cajun beef kebabs. (all made by the lovely lady butchers at Redbank). We also barbecued some very thick asparagus spears.
Salad wise – new potatoes dressed in butter and chives, cos lettuce and cous cous mixed with tomatoes, pine nuts and lots of fresh herbs.
Local? Yes – all local or British
Seasonal? Very
Origin? Our own salad recipes.
Fish Friday and it’s a new recipe for us from Nigella’s Forever Summer (very apt considering the weather). And it’s our first proper meal eaten outside in our lovely ‘yarden’.
I’ve had this cook book for years and not really noticed this recipe. I used coley for the ‘firm white fish, which worked well and I particularly liked the lemon rice (basmati rice cooked with turmeric, mint and lemon juice).
Local? Sustainable fish
Seasonal? Yes
Origin? Both the curry and rice recipes were from Forever Summer by Nigella Lawson
A beautiful summery dinner for a gloriously warm evening. Can’t remember if I’ve tried this recipe before but we loved the results and there was plenty left over for lunches tomorrow.
To make the quiche I blind baked pre rolled pastry for about 20 minutes (with baking beans etc.) in a quiche dish. After letting it cool I filled it will cooked spinach, a very liberal amount of pine nuts and then poured over a mix of eggs, cream, milk, grated gruyere cheese, Dijon mustard, cayenne pepper and nutmeg. This all goes into the oven for 30 minutes. Once cooked leave to cool and serve.
We had this with lettuce and grated carrot and coriander salads.
Local? British veg
Seasonal? Yes
Origin? This recipe is from Sarah Raven’s Garden Cookbook
Mr J-Lloyds birthday today do we went to Bistro Pierre’s in Stockton Heath, Warrington for a meal.
I did also make an Olympic themed birthday cake (brownie and cheese cake base topped with fruit) as he’s very excited about the whole event.
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