Serve the risotto topped with butternut squash, sage leaves, parmesan shavings and a drizzle of olive oil (or better still with any sage butter you may have in the pan!)
…some of you may also have some turkey meat lurking in your deep freeze, or a carcass if you’re lucky…
Buttery, creamy, cheesy and satisfying; there is something very comforting about eating but also cooking risotto. Whether it’s the continuous, no-stress-stirring, or the idea that butter and cheese will undoubtedly make it better seems to give me great solace.
not many people are keen on panettone – is it bread or cake? It’s too dry to be cake but not doughy enough to be bread. What do you have it with? How do you slice it? How do you serve it? Are those raisins and bits of candied peel?
my favourite way of eating this was with a squeeze of ketchup over the mash and then mixing everything together into a plateful of dark, pink-brown gloop studded with baked beans.
I don’t know what the allure of cooking lentils at New Years is for me but I always like to start the year cooking a warm bowlful of them. It’s not as if I’m looking for something warm and filling as the weather has been sunny and mild over the holiday period and I’m stuffed…
I remember we’d dry our rain-wet hair and crowd around the dining table. Snuggled round a small, circular table, elbows touching, necks down plunging spoons into the golden, lava-hot, gloopy, yellow split pea soup we’d share our morning’s routines.
Grill some chicken breasts and corn on the cob to make this a great mid-week family supper. But I warn you, the first time I made this I ate the entire tray of sweet potato wedges and left everything else!
“The perfect pumpkin recipe to celebrate this fantastic gourd and welcome in those longer autumnal evenings.”
Spice prized for both flavour and medicinal properties; the brown coloured, woody spice is evocatively aromatic with warming sweet and savoury notes at the same time.