Sniff not, leftovers fans, for this is a delicious and delightful way to use up any leftover greenery hanging around from recent festive dinners. Spring greens work just as well, and spinach, or a combination of anything green and leafy, really. Knobbly, straggly ends and rinds of cheese can be incorporated into these too, for a baked brunch or lunchtime treat that is so much more than the sum of its parts. This recipe can be made vegan by using a plant milk of your choosing, and swapping the 2 eggs for 4 tbsp aquafaba (the water that sits in...Read More
Month: December 2016
If you have some leftover pannetone or stollen kicking about from the recent festivities and you’re wondering what to do with it, of course you can slice it and freeze it, or fold it into a simple bread and butter pudding. But for a luxurious twist on a low budget, I made a stollen ice cream. This is a gift for a friend who I will be seeing over the New Year, and a useful use-up for stray pots of cream lying around too. It isn’t vegan, as it’s a rework of the semifreddo recipe in my cookbook...Read More
There comes a time in most of our lives when we receive a small wake-up call about the kind of person we really are, and my deliverance came in the form of a tarka daal. I had been whisked away by friends to a cabin in the woods by the sea for my birthday back in March (and half wrote this blog post, as with many others…) as a treat, a surprise, a delight, and had asked another friend to look in on my Piggy while I was gone. I gave him a set of keys, some instructions about Piggy-management,...Read More
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