Pumpkin and Goats Cheese Pasties

That wonderful time of year is upon us again!  While the days might be getting shorter and colder, that’s no reason to despair.  There’s a real joy to rediscovering those coats you haven’t seen in months, embracing scarves and beginning to smell the smoke of chimneys around once more.  It’s also a time to enjoy…

Squash Spaghetti with Prawn and Spinach

First thing’s first – you can just use regular pasta.  Now that that’s out of the way… Christmas has passed and I have a kitchen full of new gadgets to test out – first on the list is a spiralizer, courtesy of my big sister.  For those who haven’t heard of these relatively new but massively popular…

Avocado and Pepper Stuffed Squash with Sweetcorn Purée

I’ve never been one of these people to shy away from a meat-free meal, and recently I’ve been trying to increase the amount of vegetarian foods in my repertoire.  Of course, not everybody is so easy to convince – many people have an idea of vegetarian cooking as lacking substance or not being filling. This…

Autumn Pasty (Sweet Vegetable and Wensleydale Cheese)

Introduction For the uninitiated, “pasties” began as a way for Miners to have a hearty yet practical meal while working underground.  Their fillings tend to be drier than a pie, replacing sauce with…well…more fillings. This pasty utilises some great Autumn flavours – notably Squash, cranberries and those wonderful root vegetables.  The real star of the…

Lamb and Apricot Tagine…with optional Lamb Hearts

Introduction So…let’s get this out of the way – yes we’re using Lambs Hearts.  No – you don’t have to.  Offal is always a bit controversial, and I won’t spend the entire post explaining why you shouldn’t be squeamish.  What we will say is that heart meat is the leanest of lean; more meaty than meat (it…