Month: February 2016

Peanut Butter Granola, 11p (VG/DF/V)

I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a three year old to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day. There are endless variations to this too, just add a good oil, like coconut, in place...

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Go on, be a tosser. (9 easy pancake recipes, from vegan to gluten free, leftover porridge and everything in between.)

Apparently we don’t bother with pancakes on Pancake Day any more. That’s what a press release that landed in my email inbox this afternoon told me; that we, as country, aren’t all tossers. We don’t flip out. We no longer belong in the gang of whisk-pour-fry-flip-lemon-sugar-munchers. I simply don’t believe it, and I hope you will all prove me wrong. I am a one-person pancake frenzy. I enjoy them with my boy most weekends, and whenever there is a surfeit of either bananas, apples or mushy porridge to use up. If you’re stuck for inspiration for tomorrow, here’s my...

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Don't Throw That Away! An A-Z of leftovers, tired veg, etc and what to do with them.

This piece started after an article in the Independent about the top 10 foods that we apparently throw away in the UK. I took to Twitter to ask people what usually ended up in their bin, and then spent a whole day and night answering hundreds of queries – some of them came up a lot, like bread and mushrooms, and some were rathee more surprising, like ‘half a jar of caviar’ (not a problem I can say I have ever had, but I am here to help, and inverse snobbery is as ghastly as the original kind so...

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Unf*ckupable wholemeal pizza dough, 5p [VG/V/DF]

I made a pizza tonight, and dolloped some of last night’s leftover baba ghanoush on top – although minus the tomatoes, as it is traditionally made. The baba recipe in my first book is based on a baba/imam-bayildi cross that a friend of mine used to make, and I long believed that baba ghanoush is always made with tomatoes. A few years in the culinary world (and some rather scathing comments) showed me that that was in fact rather unusual, but still, I like it. I digress; last night’s baba was made without tomatoes. Just good old aubergines, roasted until blackened...

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