Great food in Greater London
These maple glazed vegetables are a twist on traditional British honey glazed veg. The extra pecan topping adds a real American twist to this simple side dish. Get the recipe below. As we race through autumn, ever closer to Thanksgiving and Christmas, my thoughts turn…
Pumpkin spice isn’t just for lattes! Check out this recipe for a sweet but savoury Spiced Pumpkin Soup, perfect for the cold autumn months. In the last few days there has been a real change in our little corner of the London suburbs. The leaves…
This Winter Wild Rice Pilaf is made from seasonal vegetables like Butternut Squash and Kale as well as festive spices which help turn this light dish into a warming meal. Read on for the recipe. After my rather decadent trip to Frankfurt last weekend I…
This pearly barley and butternut squash risotto is the perfect midweek meal for when its cold and grey outside. Scroll down for the recipe. A winter warmer A couple of weeks ago I was rifling through our kitchen cupboards in a fit of hunger. I…
This Slow Cooker Butternut Squash Curry is one of our favourite recipes for a reason! It’s quick and easy to make but tastes awesome too. Scroll down to the recipe. I often think that people who cook exotic food must be reasonably well travelled. There’s…
Why not enjoy this salad with a good book? Past posts in the warm salad series: Grilled Nectarine and Goats Cheese Salad; Honeyed Fig Salad with Mozzarella and Cured Ham; and Chicory and Fennel Salad with Balsamic. Over the last four weeks I have posted…
Today’s dinner was Stuffed Butternut Squash which I served with some savoury Cheese Muffins! I’d never tried savoury muffins before but they were extremely yummy, they went really well with the dish, and everyone was licking the wrappers clean! At times my family have absolutely no…
After having a go at making my own home-made fresh pasta I had to decide what to do with it! Dad had been given a ravioli mould as a present for Christmas to go with his pasta machine so rather than making boring tagliatelle we decided…
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.