This afternoon one of my readers got in touch via Twitter to ask me how to make these cookies vegan, for a friend. This is one of my favourite recipes for a rainy-day activity with my small boy, and as the weather draws in around us and we will be looking for more baking days than beach days, it seemed as good a time as any to convert it for my vegan friends. If you don’t have self raising flour kicking about, just use plain flour and add 1 level teaspoon of baking powder instead. To make these gluten...Read More
Month: September 2017
I joke that ninety-seven percent of the spontaneous conversations that my friends start with me – especially mid afternoon or early in the evening – are panicked cookery conundrums, photographs of burned pans, musings about what to have for dinner based on photographs of their kitchen cupboards, or emergency cake queries. This afternoon was no exception. It started off innocently enough, as a dear friend sent a photograph of my tomatoey baba ghanoush recipe, announcing she was going to attempt to make it. This, you understand, is code for ‘please put your phone notifications on LOUD, because I’m going to need...Read More
This recipe first appeared in my cookbook, A Girl Called Jack. I originally adapted this from a beef goulash recipe in the Abel and Cole cookbook, but tweaked it and tampered with it in the way that all recipes are. Beans are cheaper than beef, financially and environmentally, and this dish is simply fine without it. I use cheap baked beans in place of haricot beans, as they are usually a third of the price of a tin of the plain ones! Eat warm on toast, with rice or stuffed in a pitta bread with lashings of crunchy lettuce...Read More
When I need easy but comforting food, I always turn to a large bowl of warm, flavourful rice – and using red wine as a base works beautifully. In the winter, serve this risotto in a deep bowl with a spoon, whilst snuggling under a thick blanket. Or it can make a special meal for two served with some lovely crusty bread, if you’re so inclined. My Mum used to serve us a version of this as children, served with kievs or sausages, so when I feel nostalgic I have mine with a couple of (veggie) sausages on the...Read More
Baba Ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. For the accompanying toasted pittas, slice pitta breads through the middle then cut...Read More
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