Monthly Archives: October 2006
Stilton and Celery Soup
This is adapted from “Super Soups” – a tiny National Trust recipe book I picked up years ago in Northumberland. – 1 head of celery. – 1 large carrot. – 1 large onion. – 1 and a half pints (900ml) … Continue reading
Granny Jean’s Hotpot
This recipe comes from my Mum. Lancashire Hotpot is traditionally made with lamb, but this hotpot variation calls for beef. – Some diced stewing steak. About 500g. – Potatoes – loads. – One onion. – Half a pint of red … Continue reading
Peasant’s Pot
This has evolved from a recipe on the side of a packet of Marmite stock cubes. I don’t think you can get Marmite stock cubes any more – it probably dawned on people that you could just use ordinary Marmite … Continue reading
Posted in carrots, parsnips, potatoes, root vegetables, turnips, vegan, vegetables, vegetarian
Tagged hotpot, stew, vegetables, winter
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Roast tomato soup
Adapted from ‘Stones Spells for Magic Feasts’, a veggie cookbook from a cafe in Avebury, Wiltshire – near the stone circle. Fresh tomatoes fresh basil and/or dried herbs garlic onion cream red wine (optional) vegetable stock tomato puree Halve and … Continue reading
Roast chicken soup
I like make a chicken go as far as possible – typically we get a Sunday lunch, sandwiches the next day and a chicken pie out of one bird. Occasionally I make chicken stock but that can tend to get … Continue reading
Kedgeree
Great at breakfast – or suppertime! – Smoked haddock (preferably undyed) – milk – Onions – Turmeric – Curry powder (such as Garam Masala) – lemon juice – Basmati rice – eggs Put the basmati rice on to cook, and … Continue reading
Farfalle with broccoli
I’ll always remember a colleague of mine throwing a colour supplement across the newsroom in disgust. “Anyone can make fine food with expensive ingredients. I want ALCHEMY!” Well, this recipe is alchemy – it tastes better than the sum of … Continue reading
Tart’s Spaghetti
Simplified from Delia and Jamie – pasta puttanesca – a regular fave. – spaghetti – tin of tomatoes or roast tomato sauce – fresh basil – olive oil – garlic – tinned or jarred anchovies – capers – small tin … Continue reading