Jump straight to the Braised Haricot Beans with Chorizo and Cavolo Nero recipe.

It is never too soon for another bean recipe. This recipe has braised, chorizo and cavolo nero in the title too, so let’s get stuck in!

Chorizo and kale are the best of friends and I cook them a lot together. Cavolo Nero is just a glamorous kale complete with Italian accent. I make a chorizo and kale carbonara too which you should definitely check out as you are here. Added to braised beans, this makes for a super gorgeous comforting dish that eats so well on its own. You can also add some protein, I recommend a nice piece of roast chicken or pork, or a chunky white fish like turbot. Continue reading

Jump straight to the Warm Winter White Bean Salad with Black Pudding, Sage and Radicchio recipe. 

Bean salad conjures images of sad tins and limp mixed beans presented to vegetarians after a last minute panic before a dinner party. Yes, I was a vegetarian once! A long time ago. Beans that have lived too long in saccharine sweet syrupy and salty water. Beans that once had flavour but that is now mainly erased. Beans too soft to be interesting.

Yes. Beans? They can be so much better.

The thing with beans is once you try them cooked from dried or take the time to cook them yourself, you spot immediately that there is a world of difference. It is also an incredibly frugal way to cook. A 500g packet of dried beans can cost as little as £1 and it will feed you for a week. Of course you won’t want to eat beans for a whole week, they would quickly lose their lustre. They freeze so well though, and I freeze them in 250g portions, the approximate equivalent of a tin. 

But they take so long! Nah. Soak them overnight even if strictly speaking you don’t need to, or are told you don’t. It takes no effort and it saves on cooking time and improves on texture. Importantly it makes them more digestible and massively reduces any gaseous effects. Most small beans will cook in half an hour. Larger, in 45 minutes. Easy. 

Which beans? Any and all. The ever present chickpea, adopted by so many cultures. As happy in an Italian soup bowl and a Spanish stew as in a Middle Eastern hummus. Butter beans! Small plump luscious ones from Greece and once twice the size from Spain called Judion de la Granja. Spain in particular has an enormous love for beans and sells them from enormous sacks in markets. Yes, Italy does too, but in Italy the selection is more focussed. I find new beans in Spain all the time.  Continue reading

Chocolate, olive oil and salt were a combination that I hadn’t imagined together until I first went to Barcelona and started to see it everywhere. In lots of ways, and in one of my favourite desserts too, chocolate mousse. Then I spotted it in one of my favourite London tapas bars, Morito, and I wasn’t alone, Nigella is a fan too.

Extra Virgin Olive Oil – the secret ingredient in this lovely chocolate mousse

Like me, I am sure that you likely always have extra virgin olive oil in your kitchen. You likely use it for cooking and salad dressing, as I do too. It brings a lightness and a freshness to cooking which I love.  But chocolate mousse?

It seems an unusual thing to add but ultimately it is fat, just like cream, and so it gives a beautiful texture and a gorgeous flavour too. Extra virgin olive oil acts as a seasoning too, a peppery extra virgin olive oil works beautifully with dark chocolate which loves all things spice like pepper, cardamom and chilli. It is a dairy-free dessert so perfect for people who might otherwise have had to avoid chocolate mousse. With extra virgin olive oil, eggs and chocolate all being quite good for you, all you need to worry about is the sugar. Of course, you don’t need to worry at all as there is only a small amount in it. This is all about the chocolate and the olive oil with the eggs providing richness and fluffiness. Continue reading

Lamb, sour sumac, citrus coriander, pops of pepper, smoky aubergine and buttery pastry. Can’t you just see that propping you up through Christmas? By an open fire? That is one of the many things that I miss and that I love when I go home. That raw heat and pure joy of a roaring open fire.

This recipe is a firm favourite was originally an adaptation of the rolls that I used to sell at my market stall in Covent Garden (all those years ago!). In Comfort & Spice, it is adapted so as to be a use for leftover lamb shoulder meat. This is the original recipe which uses minced lamb and it is perfect for Christmas celebrations.

Use shop-bought pastry if you wish, and I often do, but I love to use homemade butter-rich shortcrust when I have time. Shortcrust pastry is speedy and needs little attention. I like to make big chunky rolls that would satisfy for a whole meal with a big salad. They make terrific picnic lunches, pack some for a festive walk with a flask of mulled wine or cider.

This recipe is one of 157 recipes from my first book Comfort & Spice, published in 2011, 7 years ago now! Most of these recipes are not online anywhere. After 7 years it is being retired by my publisher. and I have the last copies which I am selling signed in advance of Christmas for readers in the UK and Ireland. International readers have been in touch and I am checking postage for them. I have had enquiries from the US and Canada so far but I can check for where you are, if you are happy to wait to receive your book after Christmas. Please email me on hello@eatlikeagirl.com. 

Buy your copy of Comfort & Spice here and let me know who to sign it for when you order. Last postage dates are Tuesday so please get your order in before noon on Tuesday.  

https://eatlikeagirl.bigcartel.com/product/comfort-spice-recipes-for-modern-living

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Many of you will have Comfort & Spice already, but for those of you that don’t, these are the last copies from the warehouse and your last chance to buy this edition.

Published in 2011 it has had a good run, and I feel happy and a little sad, it is bitter sweet. But it is clearing the way for Bacon (the first Brunch ebook will be with you very soon, with five others following and a bumper print book). 

It was a passion project, all heart and soul, a way of sharing how I love to cook in print, from Speedy Suppers to Long Weekend Lunches with Friends and Big Dinners. And of course, drinks! Almost all of the recipes were created for the book and were not on the blog – all 157 of them! (I signed a contract for an 80 recipe book, I just never know when to stop). 

I feel when I look back at that time that it was a world away, but then I read the book and I immediately connect with the person I was then, and the food is still true to what I cook now. 

Purchase your copy here, and I will be in touch shortly after to see who you want it signed for!

https://eatlikeagirl.bigcartel.com/product/comfort-spice-recipes-for-modern-living

Available only to the UK and Ireland for now, as Royal Mail can’t guarantee delivery before Christmas anywhere else. Apologies international readers. All future books will be available digitally also.  

Note for Kickstarter backers: I know that many of you are also waiting for Comfort & Spice. If you backed so that you would receive Comfort & Spice also and would like your copy now, and the Bacon book in Spring (with the ebooks in between – I will be emailing you all soon), please email me to advise! hello@eatlikeagirl.com – thanks always for your patience. Things are going well with this now. 

Comfort & Spice published by Quadrille, 2011. All photography copyright Georgia Glynn Smith. 

REVIEWS FOR COMFORT AND SPICE AND A LOOK INSIDE

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This recipe is from my first cookbook, Comfort and Spice. I was a little pork belly obsessed at the time. I still am. How could you not be? It is the best bit. It feeds well into my next book which will be out very soon, all about bacon, the most famous bit of bacon being streaky, made of pork belly (or as some say, belly pork).

This recipe works well each way but if you have 6 hours, do it. You will likely worry about the crackling, we all do. Ensure the skin well is scored and scored just to the fat and not the skin. If you score to the skin, the skin will lose moisture which will not only dry out the flesh but also make the crackling soft. Make sure the skin is dry before you put it in the oven. If you have the time, pour the boiling water over the belly the night before and let it dry uncovered in the fridge overnight. A hair dryer is your best friend for good crackling. Give it a blast before you put it in the oven. If all of this fails (it shouldn’t be we all have those days I know), give it a good blast under a high grill once cooked, watching it all the time so it doesn’t burn. In a matter of minutes the skin will blister and crisp.

Two and Six Hour Roast Pork Belly Recipe from Comfort & Spice

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I have definitely flicked that Christmas over eating switch. I need to reign it back in as it is only December 6th! I also want to lighten what I eat a bit. I absolutely want to make and eat food that denies the weather and speaks of brighter times. 

These meatballs are a perfect start. Have them with your carb of choice – pasta, rice, potatoes (pile them on a baked potato!), cous cous, or have them with your brunch eggs. I love meatballs with my eggs, they are the perfect vehicle for dragging through a runny egg yolk. These would be great in a sandwich too! Add some cheese and make a toastie or have them in a baguette. 

I originally made these with wild boar which I get from my farmers market but I fully understand that wild boar is not an easy meat to source. It is great if you can though, so do use it, but I also make these with pork. I make these gluten free and so the lightness that would normally come from bread, I add with some chickpea flour. The real joy of that experiment was that it gifted the meatballs a lovely crust.

Gluten Free Meatballs – use chickpea flour in place of soaked breadcrumbs 

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Jump straight the the Crown Prince Squash, Ginger and Coriander Soup

Jump straight to Ten Terrific Soups from My Kitchen and My Travels

Well hello darker evenings. How is it that you always descend so quickly? We bounce from summer to chilly to dark in a matter of weeks. I do love the seasons but this time of year requires care and adjustment. I feel like I have the hibernation instinct of a bear. All I want to do is cook and eat (well, always I know but more so!). With the best of the season that usually means a cosy collection of soups front of centre.

I love a pumpkin, that isn’t new. Within the pumpkin (and squash!) family there is much to explore. I have a few favourites, at this time of year Crown Prince Squash and Delicata Squash are two favourites. Today we are going to talk about Crown Prince. With rich dense orange flesh and a deep flavour it is the perfect starting point for many things. Pancakes, waffles, soups, stews, pilaf, gnocchi. You name it, I have probably made it with Crown Prince Squash recently.

Who doesn’t love pumpkin soup? 

Today I am going to share this simple recipe for Crown Prince Squash, Ginger and Coriander Soup with you. It is so bright and full flavoured. As much as coconut milk loves this squash, I dar say as much as I do, I only add it on the top allowing the squash to shine in the soup. Continue reading

I was in Dublin last week and, as I always do, I popped in to Picado Mexican to see Lily Ramirez Foran. Except this time I was armed with my microphone and laptop to record my podcast. We had a great chat about Lily’s life in food and favourite dishes. Her family were third generation tortilla makers but Lily rejected a life in food for a career, only to turn this around to a career in food when she moved to Ireland to be with her husband Alan. Lily is now the Irish authority on Mexican food, and I am delighted to share our chat with you. 

We talked everything from Mexico to Japan (where she met Alan) to Ireland. And of course we talk about Day of the Dead, Mexican Breakfast, Mezcal and Tequila among many other things. 

(Irish folks – you will notice that I temporarily mangle the Calvita and Galtee cheese boxes in my head – before you tell me :) ). 

Enjoy and I would be so grateful if you took a few minutes to review it on iTunes – thanks!

Fingers in Pies Season 1 Episode 2 – Lily Ramirez Foran – Excerpt

I’ve been living in Ireland for 18 years. I will soon be living here longer than I ever lived in Mexico which is a very scary thought. I always think that I don’t come from a food background and I don’t know why. This is so bizarre because I would have been a fourth generation tortilla baker like my great grandfather, my grandfather and my father. Almost everybody in my family makes tortillas for a living. I grew up helping in the business. So I suppose if you want to define Mexico about one particular or one singular dish you’ll always have to say tortillas because it’s like our bread and the basics for almost everything we eat.

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Jump straight to the Mexican Style Black Beans with Chorizo recipe!

My second podcast is with Lily Ramirez Foran of the wonderful Picado Mexican in Dublin. Lily is a Mexican cook in Dublin, and the Irish authority on Mexican cuisine. She is who I go to when I have queries and I have learned a lot from Lily and her website A Mexican Cook in Ireland over the years. I always pop in to Lily’s gorgeous shop Picado in Dublin when I am home and stock up on proper corn tortillas, beans, chillies and anything else I fancy for cooking adventures at home. 

I was at home last week and I had a few days in Dublin. On the day that we recorded the podcast – and I will be sharing that soon! – I bought several things, on of which I will talk about now, a 1kg bag of dried black beans. I cooked up a batch and I have been using them since. Dried beans are a terrific and much under used ingredient. I love them. Tinned beans are only for an emergency for me (and yes, I am the type of person that might occasionally have a bean emergency!).  Continue reading

I am so very excited to tell you that my new podcast, Fingers in Pies is finally live. It has been a long time coming. I first started planning it 5 years ago, I bought the kit 4 years ago, and I invited my first guest 4 years ago too. I have spoken of it often since. Life intervened and I was never really in a space to get it moving. Until now.

I got back to my first guest this summer, Asma Khan. Asma is one of my favourite people in food in London and I have had so many great chats with her over the years. I asked Asma again if she would still be my first guest. I was keen to share her passion, joy and knowledge with you. This was before I heard that she would be the first British based chef on Netflix Chef’s Table. I am so excited for her.

Asma moved to the UK after her marriage. She moved in winter in the bitter cold. She had never experienced cold like that, and had never been so lonely. She didn’t yet know how to cook, and she shares with us her journey from cold and lonely immigrant, hungry for home and community to author, restaurant owner in Soho in London and soon to be, Netflix star.

Fingers in Pies Podcast Episode 1: Asma Khan of Darjeeling Express

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Jump straight to the 15 Minute Lemongrass Prawn Patties recipe

Frozen raw prawns are a freezer staple for me. They defrost quickly, cook in minutes and are super versatile. I love them in a curry (my Goan prawn curry is one of my most popular recipes, still, after 11 years on the site). They are fantastic with noodles (like these spicy peanut butter noodles). Brilliant in a soup (this prawn tom yum kung recipe from my trip to Bangkok is gorgeous)and who doesn’t love a laksa? (Prawn Laksa recipe right here!). I love them in a meatball (prawn and chorizo meatballs in broth, anyone?). Cook them whole, mince them, put them on a stick and grill them. There are endless possibilities with the humble prawn (which some of you North American friends which may call shrimp) and they are wonderful in these speedy and bright lemongrass prawn patties. 

15 Minute Lemongrass Prawn Patties

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Jump straight to the recipe – Beef and Chorizo Meatballs, Egg, Basil – Your Perfect Brunch for One

Cooking for one should not be sad or viewed as such. It is the ultimate in self care. Quiet time as the day begins, and something gorgeous to eat at the end. You are looking after yourself and making yourself something good to eat, how can anyone view that as sad? Food is not just social, it is nourishing, and that is what we should focus on. Nourishing ourselves, mind, body and soul.

Cooking for One is a Joy and the Ultimate in Self Care 

Of course, I love to cook for others too but I live in a small London flat with a small kitchen and no communal dining table. Typical (I think!) for many of us urban dwellers. When I see my friends we eat elsewhere. (I look forward to a time in my life when I can gather them around my kitchen table and serve big platters of food designed for sharing). For now, I cook often for one, and sometimes when my flatmate is around, for two. Mostly for one though.

I cook for myself mostly it in an efficient way. I will prepare something that will work in different ways in different meals. This beef and chorizo meatball mix was also a patty, it could be a kebab. It can be a dumpling in soup (by adding more breadcrumbs), it can be filling in a dumpling (leave the breadcrumbs out, add loads of shredded cabbage). Versatility is key, I don’t want to eat the same thing every day. 

Brunch for One – Beef and Chorizo Meatballs in Tomato Sauce with a Gorgeous Egg

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Jump straight to the Salmorejo with Quails Eggs, Bacon and Nasturtium Oil Recipe

We are going to have to start a yellow tomato fan club and get you a hat and a badge. So said my guy at the tomato stand last weekend when I asked my usual weekly question, do you have any more yellow tomatoes? The yellow beef tomatoes that they sell are sublime and now a hallmark of every summer for me. As the season draws to a close I near panic about the looming lack of yellow tomatoes in darker days. Yellow tomatoes are distilled sunshine and last weekend I bought many in an effort to retain every sun soaked minute and prolong summer. 

It has been a while since I have been to Spain – something that I must rectify soon – I fancy a retreat filled with excellent food and long days reading. A little wine too, of course. I am whisked back to Spain from my kitchen when I make of gazpacho, salmorejo and ajo bianco, the holy trinity of gorgeous cold Spanish soups.

Salmorejo – a speedy and gorgeous Spanish cold tomato soup

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Jump straight to the Squid Stuffed with Beef & Chorizo Recipe. 

I started this post in JULY but life has been so hectic, and it is only now starting to slow down. There has been travel to Ireland, work travel to Austria and then a non-stop return to London. But lots of recipes in the wings and THAT bacon book. Soon soon soon! For now lets talk about squid stuffed with beef and chorizo. 

Land and Sea, Surf and Turf. However you spin this, it is delicious. And it is easy too. I originally made this at a vegan BBQ, and no, I wasn’t trolling them. I have a few vegan friends and I am embracing of all good food, however you label it. And you know how much I love tofu. However, I had permission to cook meat and fish as all except one ate fish, and half ate meat. So I had the meat and fish section. Continue reading

Jump straight to the Monkfish Cheeks with Tomato and Chorizo Ragu Recipe.

Feeling cheeky once more. Whenever my fishmonger has monkfish cheeks I have to buy them, they are so good. As with cod cheeks (which I blogged about in my most recent post) they are tender and ready to go. No chopping, just as they are. They are wonderful fried in a tempura batter with a garlic aioli to dip in. They are sublime in a curry. They cook fast making them perfect for weekday evenings and hot summers where you don’t want to be over the stove. With delicate white fish like this there is much that you can do.

An instant ragu might seem like a pointless, maybe even impossible thing. A great ragu takes time after all, but bear with me. I use the term ragu in the loose sense of the word. I am not saying even for a second that there is such a thing as an instant Italian ragu. I have so much respect for that sauce and I have shared beautiful authentic versions of ragu that Italians were kind enough to share with me. What this sauce has is the depth of flavour and fruitiness that I recognise in ragu and we get there in a super speedy way. It coats pasta beautifully for a speedy supper, and here it gives gorgeous monkfish cheeks a steady sleepy rumble. It is much subtler than you think, my friend didn’t realise there was chorizo in there, he just asked WHAT was in THAT lovely sauce, (and in that way).  Continue reading

Jump straight to the Cod Cheeks and Clams in a Tomato, Basil and White Wine Broth Recipe.

Simplicity is the key for me in cooking at home. Good ingredients, cooked well, often quickly. I have lots of store cupboard ingredients. There is always chorizo, a cupboard full of a variety of pasta shapes, noodles and rice. Lets call it the carb cave (and I LOVE my carbs). But often on a hot day I want simple seafood flavoured with fresh herbs and other bright ingredients. 

My original plan was to make the squid stuffed with beef and chorizo that I told you about in my last post. I am so keen to share that one with you soon. But, alas, there was no squid to be had. There was a bounty of cod cheeks, gorgeous delicate morsels of cod meat. There are many reasons to love these, they are delicious, and there isn’t even any chopping to do, they are all bite size. They are usually cheaper too, in this case they were half the price of the clams.

A Perfect Healthy Speedy Supper

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Jump straight to the Potsticker Sausage and Kale Dumpling Recipe.

What is it about dumplings that makes them so irresistible? Silky carbs enclosing gorgeousness, what is not to love?! 

I make dumplings more than is reasonable. Often I make the wrappers myself, it is worth the effort and is somewhat soothing when there is time. There are several recipes on the blog for dumplings already including wrappers (like this Beef & GInger Jiaozi recipe). I do use store bought wrappers too though, which do the job quite well (shop around as they vary), especially when pressed for time or on the road.

Making Handmade Chinese Style Dumplings

For now lets focus on Chinese style dumplings. Chinese style because they look like them and are most certainly inspired by them, but inside the filling for this dumpling is very Irish. Sausage dumplings are something that I have made for a while. I love Irish sausages so much that I had to make them with those, mixed with a little gorgeous kale to loosen the sausage mix and add texture and flavour.  Continue reading

Jump straight to the leftover Dal Pancake recipe

I was looking after my friends cat last week in Dublin. The sweetest little cat. I kept her well fed, but it won’t surprise you to hear that I love to feed people even more. When my friend was on her way back from the airport I asked her if she would like some dal pancakes. She replied: I have never had them, sounds good! My reply: well you won’t have, I am just making them from leftover dal, but they are very good! Dal pancakes are sheer joy. Fluffy like an American pancake, and shaped just so too. But made of leftover dal and tasting gently of it, with coconut milk, an egg, self raising flour and salt, and just that. 

Cooking for comfort

After weeks of travelling and lots of eating out, I craved simplicity once I had a kitchen again. Not my kitchen, but my friends kitchen in Dublin, and so I kept it simpler again. I wanted dal, dumplings, I wanted an excellent steak. Pasta loomed large on my culinary horizon. I went overboard on my first day in the local shop. The second day too. Then as I wandered, as I do, I discovered a Chinese shop and an Indian shop. I stocked up on spices and dumpling wrappers and sauces. I went too far, I always do and I arrived at my sisters house after Dublin with a collection of herb plants and half a pantry.  Continue reading

Jump straight to the Miso and Sesame Tuna Tartare recipe.

There are two things key in this recipe for me, no, three. My love for deep flavours and all things fermented; the arrival of summer, the sun and a desire for fast, fresh and light things to eat and my long running obsession with edible flowers (coupled with my growing them in my little kitchen garden). 

That is a lot for just one plate, maybe, but a plate like this makes me so happy. I went to the fishmongers this morning and gathered a few things, sashimi grade tuna being one, and the thing that I went for in the first place. You see the idea of this recipe has been floating around my head for at least a week, and when I woke up this morning I knew I had to make it.  Continue reading