This is such a quick, simple and satisfying curry to make – and it must be good because people are always asking me for the recipe. All you need is a fresh onion – the rest can come straight from the store cupboard – so it has become one of my favourite standby dinners. It scales up well if you are cooking for a lot of people. I have a huge catering pot that is great for parties and events. One night, I made the initial curry and then just kept topping it up as the evening wore on. Continue reading “Chickpea and Tomato Curry”
You know the feeling – you’ve got lots to do, nothing planned for dinner and not much time to shop or cook, but you still want something tasty and healthy.
That was me one evening recently; a quick rummage in the fridge produced a selection of vegetables leftover from various meals throughout the week. Continue reading “Mixed vegetable casserole – a one-pot wonder”
This tempting combination was created following a mini baking disaster that left me with a crumbled sponge cake that I couldn’t bear to waste. A quick root around the cupboard produced some leftover Pimms – apparently an alien concept to some – and a new take on the traditional sherry trifle came alive. Continue reading “Pimms and Raspberry Trifle”
This is so quick and easy to make but tastes rather special and is great fast food for lunch or supper on warm summer evenings.
The chewy texture of the halloumi cheese works well with the broad beans whilst the spring onions and salad dressing add some Continue reading “Zingy Halloumi Cheese Salad”
Finally a company that can produce a good quality veggie pie – not only that, but they make four different kinds – it nearly had me hanging out the bunting – let’s hear it for Higgidy Pies.
Years ago, I used to regularly ask my local supermarket managers why they were so lacking in the veggie pie department. They would look confused, bemused and scratch their heads, whilst muttering something about considering the possibilities of a cheese and onion Continue reading “Higgidy Pies”
This is another one from the ‘cheats’ range but it’s what I cook when there’s not much time and I want something tasty and wholesome. I add Quorn to my pasta bake, but you can add another vegetable instead – broccoli works well. Make use of leftover bread by turning it into breadcrumbs and putting it in a re-sealable bag in the freezer to use on top of this dish. Continue reading “Leek and Mushroom Pasta Bake”