Burns Night is approaching, and I don’t know why, but I always feel compelled to find something new to do with haggis in preparation for the day. Alas, I’m not Scottish, but one doesn’t need to be to appreciate that haggis and scotch together are one of life’s great taste experiences. It’s a shame haggis…
Tag: protein
Beef, Cheese and Tomato Pie – Happy British Pie Week!
It’s British Pie Week! I almost missed it, hence this recipe coming to you almost halfway through this most hallowed of traditions (est. 2007). I certainly feel as though pies have become a real mainstay of my little blog here: beef, blue cheese and blackberry; lamb, goat’s cheese and apricot; boxing day pie; devonshire squab…
Dr Pepper Burger
Just shy of ten years ago, I was a first year at university and finally getting the chance to cook to my heart’s content. I was quite an avid calorie counter at the time, and as such I soon came across the popular trend at the time of making ‘diet coke chicken.’ It was something…
Peanut, Sweet Potato and Lime Soup
Peanuts are one of those brilliantly versatile ingredients which seems just as at home in a dessert as it does in a savoury dish. They’re salty, punchy and full of protein and oils making them a brilliant backbone for this soup. While the peanuts bring the flavour, the sweet potatoes offer a robust backing…
Cinnamon Roasted Pork with Parsnip Purée
Cinnamon is one of those spices which is grossly underused in savoury cooking – we all know the familiar taste of a posh Autumnal coffee with cinnamon spicing, or Christmas baked goods offering a warming feeling inside. This delightfully snappy bark often appears as part of a spice mixtures of food from the subcontinent too,…
Shakshouka with Beans
Say it – go on. Say it. It’s fun. 1…2…3…shakshouka! It’s even more fun to eat it, and delightfully easy to make it. An ancient dish that has come in many forms, we’re essentially talking about a spicy tomato stew with some protein in it – most commonly, eggs. The eggs stew directly in the…
Keema Matar (Spiced Meat with Peas)
I’m often a bit hesitant about putting Indian food on here – it’s probably my favourite world cuisine, and of course Anglo-Indian food is it’s own beautiful thing, but ultimately it feels a bit fruitless. Those who cook food from the subcontinent frequently will often make their own curry pastes or bases in preparation and…
Pork Balls and Noodles in a Lemongrass Broth
I find noodle soups so fascinating – throw a few vegetables, some protein and some noodles into a bit of flavoured water and you have an incredibly filling, fresh bowl of goodness that’ll warm even the coldest heart. Put it in a little plastic pot and you have a student staple. They come in all…
Miso Glazed Salmon Fillet with Lentils
Salmon is one of those ubiquitous fishes that seems to pervade our lives along with cod and tuna, and I would argue it’s the most versatile. Put it in a burger? Check. A steak? Check. Risotto? Check. Bagel with Cream Cheese? Ohhh, you betcha! As much as these uses are fabulous, simply grilling a fillet…
Crayfish Sushi Bowl
I remember becoming obsessed with the notion of sushi as a child. It would often appear in Japanese cartoons or get mentioned in American television, but growing up in the flat lands of Norfolk 15 years ago, it wasn’t something that was readily available. Still, the bizarre white rolls surrounded in a deep green coating…
The Guesscipe Book 