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Posts Tagged ‘gluten-free’

I didn’t grow up hating brussel sprouts. In fact I sort of liked them before I tried them because they’re so cute – I mean little baby cabbages, how could you hate anything so mini and innocent looking? Especially when you see them growing on the stalk, they’re actually kind of beautiful. But I can definitely identify with hating overboiled vegetables and brussels suffer from this worse than most veggies. If they’re going to be part of so many festive meals, they ought to be cooked properly…

brussel sprouts growing

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Yes, you read that right – red cabbage curry. It started out as a random idea but it turned out more delicious and delicate and aromatic than I thought it could be…

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Sometimes I’m really glad that I like cooking so much. Not on the days when I spend hours making dinner only for it to be a big fat fail. But definitely on days when I get back from a long weekend of camping and partying at Glastonbury festival and it’s hot and muggy and I’ve barely got enough energy to wash all the mud off. And then I remember that I’ve got homemade ice cream in the freezer. Big. fat. yay.

blackcurrant and clotted cream ice cream
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Do you ever find yourself making the same dish over and over again? In the same week? It doesn’t happen often, but sometimes you make something that’s just exactly what you want to eat and you could just eat it over and over and over… Well, this was that something for me last week. So I thought I best share the recipe in case it might be that something for someone else.

aloo matar and pakora

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How gorgeous is this purple kohlrabi?? I’d never seen one until a few years ago as it’s not stocked in many shops. But it’s very common in veg boxes and on allotments since apparently it is rarely struck by pests and diseases. In any case, it was a nice change from all the spinach and potatoes we’ve been getting in the box so I was keen to try some new recipes with it…

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I heart chillies and pretty much anything spicy. So when I saw a tray of chilli peppers looking a bit lonely in my fridge, I knew I had to create something with them. You can always freeze chillies if you have too many but once I got the idea of making my own chilli jam I knew they’d never make it to the freezer!

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Everyone knows that the flavour of licorice is a love-hate thing. Personally I’m not a hater but I still struggle with how to use fennel sometimes. That aniseed flavour might go well with all sorts of meat and fish but it can overpower other vegetables quite easily. So I end up using it with onions as a base to stocks and soups and curries but I know I’m not doing it justice.

And that’s where braising comes in! The slow, moist cooking technique brings out the sweetness of fennel and mellows the punch of its licorice flavours. Add a dash of cream and cheese at the end and you even get a bubbling crisp topping too – all of a sudden fennel goes with anything because it’s so subtle and delicious, mmm…

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