Chicken, Preserved Lemon, Fennel and Olive Tagine

I needed something really easy for dinner a couple of nights ago – the sort of thing you could throw together and leave to do its own thing – and this is the end result. Enough for four, with leftovers.

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A Seasonal Pasta Sauce

If you grow asparagus, you are probably at the same point as we are at home where it is trying desperately to escape the vegetable patch. I looked in the fridge the other night and there was some fresh pasta and not much else, but I knew we were desperate to get rid of some asparagus. So, this is how I fed three hungry people on a Friday night: we could have done a lot worse xx

P.S. the idea for this was stolen from Smitten Kitchen (http://smittenkitchen.com/) and I reckon my portions would serve 3 very hungry people or 4 people who are not my relatives!

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Hasselback Sweet Potatoes

I’ve wanted to try these for a while and finally got around to it, they turned out pretty well if I say so myself.

Ingredients

2 sweet potatoes

2 cloves garlic

1/2 a lemon

Olive oil

Pepper

Method

Preheat the oven to 200C. Finely slice the potatoes, stopping each cut about 1/2cm away from the bottom of the potato. Finely slice the garlic and lemon and stuff the cuts in the potatoes with these. Place on a baking tray and drizzle with oil and grind over some pepper. Bake in the oven for about 45mins to 1 hour, depending on size. I ate these with a vegetable bake and sausages, delicious xx