*This blog post is part of a sponsored collaboration with British Gas* I know it’s not everyone’s thing, but I blooming well love Christmas. A holiday that revolves around food is always a winner in my book, and having an extended period of time in the depths of winter to batton down the hatches with…
Very simply, buying organic is a sure-fire way to ensure quality and to know that you’re buying into an ethical and sustainable food chain. For a food to be certified as organic means that there are fewer pesticides used in its production; no artificial additives and preservatives, and there’s been no routine use of antibiotics or any GM ingredients.
Every day I feel like I learn something new, and while I try and retain as much as possible (though my brain seems to be intent on making space for new things – aka – having massive memory lapses), it’s often a case of relearning, and reminding yourself of things you learned before. Such was the case a few weeks ago when I went back to cookery school for the second of our Taylors of Harrogate x Creating For Good workshops.
At this time of year, it’s so nice to have some recipes up your sleeve for dishes that are comforting, warming and nourishing, but also – more crucially – that don’t take hours and hours to prep. With Christmas just around the corner, we’re all going to have so much cooking to do, and subsequent kitchen fatigue, it’s a relief to find some dishes that hit the spot and only take a matter of minutes to rustle up. Dal is one of the few things I could genuinely eat every day – it’s both satisfying and interesting, not just in the context of curry, but as a vehicle for eggs, poached or fried, and a side for all manner of proteins.
I’ve just found a new ingredient that is currently rivaling my affections for elderflower – Meadowsweet (also known as mead wort)! Also a native wildflower and herb, it’s a part of the Rosaceae (rose) family and grows in damp meadows. Which means it’s everywhere in the marshes at the moment.
You will need: 2 free range organic eggs 1 tbsp white wine vinegar 2 crumpets 1 tbsp unsalted butter 200g spinach leaves, washed FOR THE NEW HOLLANDAISE: 4 tbsp full fat natural yoghurt 1 tbsp tahini Pinch of sea salt 2 tsps lemon juice 1 tbsp extra virgin olive oil TO GARNISH: The green…
After the calorific onslaught of Christmas (I like gravy on my gravy), I always try to make a few healthy, lighter choices when I can in January. To kick-start this I’ll try and cook up a batch of really good chicken stock that I can dip into for fast, warming and nutritious low-cal soups as-and-when.
Happy New Year! Here’s a delightful cheesecake recipe for you to say thanks for all your wonderful support in 2014, and to look forward to a tasty 2015 together. It’s almost time to dust-down your favourite healthy recipes and get cracking on that January help-me-feel-better-about-scoffing-twenty-seven-mince-and-drinking-everyday regime, but for one final foray into indulgence before you start to be all ‘New year, New you’, here’s a simple and sumptuous cheesecake recipe.