Jump straight to the Chickpeas with Chilli, Coriander, Lemon and Red Onion recipe

Are chickpeas everyone’s favourite pulse, or just the one they are most familiar and comfortable with? Do you stock up to make the nations favourite dip, hummus? Or do you make curry, soup or add them to a salad? The chickpea is indispensable, especially now when some days, despite all the time, we require something quick and nourishing with little effort but lots of flavour. This is a plate of sunshine. 

Use tinned chickpeas, or home-cooked. Whatever you have. Take the sharp edge of the red onion by letting it sit in the lemon juice for 10 minutes before dressing the chickpeas. Use whatever herbs you have, basil, oregano, parsley would all work very well too. Lime juice would be lovely here but if you have no fresh citrus, use vinegar (any except malt vinegar which would be too harsh). Taste as you go, and enjoy the results.  Continue reading

Here is something light and bright for you, that is punchy enough in flavour to bring lots of joy to your January. Although this is not a penitent January dish. It is fabulous all year round and deserves celebrating. Humble ingredients are the best and they are so easily elevated.

Have you met my friend Gojuchang?

Gojuchang, if you don’t know it yet, is Korean fermented chilli paste and it is an absolutely sublime ingredient. Hot, deep and rich, it tells lies about your cooking. It tells that you have cooked things for longer than what you have and that everything is far more complicated than you know it is. You have to have it in your cupboard. Continue reading

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

Jump straight to Seaweed Cornmeal Soda Farls recipe

I love soda farls. Speedy Irish soda bread cut into triangles and fried, quicker than the time it would take to go to the shop for bread. And SO fresh. As the name implies, the bread is raised with soda (bicarbonate of) as opposed to yeast, the bicarbonate triggered by the acidity of buttermilk.  I have played around with the recipe many times in the past, making black pudding soda farls, bacon soda farls, and farls with spring onions and herbs. These new versions are my current favourite. 

Buttermilk can be difficult to source here, real buttermilk at least. In Ireland it is sold in the milk fridge in most shops, even small ones, in litre cartons the same size as milk. Here in the UK, it is more likely to be sold in a small cream carton, if you can find it. No need to worry though, it is easy to replicate it by souring some milk with yogurt, or a squeeze of lemon. Dairy free? No problem either. In fact these farls are dairy free as I am currently on a medical exclusion diet (the details of which are too boring for here). I used coconut milk with a generous squeeze of lemon. The coconut milk replicates the texture of the buttermilk perfectly when diluted down a little with the lemon, and the farls don’t taste remotely coconut-y. Perfect. You can also substitute a good almond milk, or any other dairy free milk of your choice.  Just don’t forget the lemon.  Continue reading

Jump straight to Cucumber, Avocado and Basil Soup. 

What do you think of cold soups? Some people absolutely rage against them, don’t they? But they can be so good. Gazpacho? CHECK. Aja Blanco? Hells YES. That delicious confection of almonds, raw garlic, extra virgin olive oil and sherry vinegar, with green grapes halved on top to finish. And of course, vichyssoise, aka wonderful leek and potato soup. We usually eat it hot here, but the tradition in France is to have it cold and it is gorgeous. 

It isn’t hot I know, at least it feels cool at 22 deg C with a breeze. My internal thermostat was forever reset by those days early in the summer in the mid 30’s and a few days over 40 in Ottawa in June. Yet, I wanted something cooling, and my friend, who is ill with a poorly intestine did too. 

Continue reading