I understand the concern with storing old food for too long. I don’t understand people for whom leftovers are simply not an option. I plan leftovers…. With just two of us in the household, it’s possible to stretch certain meals into two or three quite comfortably. Without getting boring. Planning to have left overs is good for … More One roast chicken: Three meals – at least
Next to the pea patch, we had a bed of broad beans. Broad (or fava) beans are another childhood memory: picking them during a sunny winter afternoon and then shelling them in front of the fire for supper. We had another bumper crop this year, I am delighted to say, so some are safely stored in … More Bountiful broad beans
It was cold this weekend – perfect weather for a slow cooked stew. Stews are a fantastic, nutritious way to use inexpensive cuts of meat – and they are usually the most flavoursome. On Saturday, after the market, I decided to make a traditional South African bredie. A bredie is, essentially, a stew that was made … More African Slow Cooking: North and South
….parsley! I love parsley. I’m not happy until my garden grows herbs, especially parsley. And the challenge of parsley is that it’s a slow grower and it can be temperamental. My mum also always had parsley in her garden – some of my earliest culinary memories are of being sent to pick parsley – usually … More A lovely bunch of….
We have a bumper beetroot crop at the moment and although it’s easy to bottle, it’s also great doing new things with it. Freshly pulled, beetroot cooks more quickly than when shop bought, and is beautifully tender and sweet – another reason not to just pickle it. Besides being delicious roasted or simply added to a leafy green salad, … More Beetroot: it’s beautiful – and delicious