With the first chinks of light at the end of the COVID-19 nightmare now visible, there seems to be a collective desire to use the opportunity to commit to a greener way of living – particularly when it comes to the way we shop, cook and eat.
I’m crossing my fingers and staying quietly hopeful that 2021 might just be the start of better things to come.
If you’ve made it one of your 2021 resolutions to try and eat more seasonal, local produce – these monthly blog posts are for you.
In each one, I try to demystify ‘seasonal eating’ a little bit – by sharing some simple info on the fruit, veg, meat & fish in season now, along with some ideas for how to cook & eat it.
Entomophagy – the eating of insects, arachnids and centipedes – isn’t a new idea. It’s even mentioned in the Bible, as well as in ancient Roman and Greek texts. Most Brits, however, would view the idea of eating insects as absurd. And pretty gross.
But with some two billion people around the world eating insects as part of their regular diet, I wonder if we could one day get used to it here in Wales? One couple based in Pembrokeshire certainly thinks so.
This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.
The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.