Recipe: Rich & Tasty Vegetarian Ragu

As I’m sure most readers will know by now, I’m not vegetarian, but I often use this blog to champion the approach of eating “less and better” meat. One of the ways we do this in our house is to eat plant based ‘meat alternatives’ fairly often – and as we always have onions, carrots and mushrooms sitting in our fridge (and fresh thyme growing in our garden), this rich and tasty veggie ragu is one of our household favourites. I hope you like it!

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Three easy ways with Wild Garlic

Wild garlic season is in full swing right now. If you’re lucky enough to live near a patch, gathering up some wild garlic whilst you’re out for your daily walk / run / cycle can set you up for a fun afternoon of finding delicious ways to make it last for weeks to come.

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Recipe: Simple Shakshuka – and three ways to pimp it up

Shakshuka is a classic North African and Middle Eastern dish which at its most basic, centres around eggs poached in a spicy stew – Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices. These days you can find Shakshuka on brunch menus all over the UK but it’s also a very simple dish to make at home – perfect for a weekend brunch during the lockdown.

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Recipe: The Tidy Kitchen’s Kale & Pearl Wen Strata with British Leeks

As part of a recent #paidpartnership with british-leeks.co.uk I teamed up with local chef Laura Graham of The Tidy Kitchen Company to showcase the British leek through some of her recipes. Here’s one for a rich and creamy strata made with layers of milk, cream, eggs, cheese and bread, all baked into a puffy casserole.

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