A variation on the Layered Veg Bake, with a little inspiration from Ratatouille, this is a great as a main or side dish.
Continue reading “Baked Vegetable Rounds”
Tag: Olive Oil
Rat-a-tat-tat-Ratatouille
This traditional French vegetable stew, derived from a regional French word meaning “to stir up”, has nothing to do with rats and everything to do with warm, comforting vegetables braised in delicious flavours.
Continue reading “Rat-a-tat-tat-Ratatouille”
Courgette, Squash and Lovage Soup
My wife dubbed this “healthy soup” after tasting it first time, but did acknowledge that despite tasting “very healthy” it was also “very tasty”. Lovage is an underutilised but interesting herb that adds a lot of flavour to the soup. If you can’t find any then a mix of parsley and celery leaves will provide a similar flavour profile.
Continue reading “Courgette, Squash and Lovage Soup”
Fish and Vegetables on the BBQ
When it comes to BBQ season meat is often the star of the show, and with good reason. There’s something about fire and smoke that elevates a cut of meat to new heights. But that doesn’t mean you need to eat heavy meat dishes every time you fire up the grill. This quick and easy dish of fish and vegetables is a great midweek meal.
Continue reading “Fish and Vegetables on the BBQ”
Sardine Toast with Vegetables
A quick yet satisfying meal using prepared vegetables, tinned sardines and a crusty slice of bread. The richness and sweetness from the oil and vegetables pairs beautifully with the intense salty savouriness of the fish, while the sharp tang of pickles or a dressed salad brings an acidic note to cut through the dish.
Continue reading “Sardine Toast with Vegetables”
Roasted Pepper and Tomato Pasta
There are few things more comforting than a bowl of pasta and this roasted veg pasta comes together in a snap, especially if you’ve got ready made roasted veggies on hand.
Continue reading “Roasted Pepper and Tomato Pasta”
Mediterranean Pork Tenderloin
Pork tenderloin is a fantastic cut of meat. Lean but flavourful it has the versatility of chicken while providing a bit more of a meaty texture like beef. This recipe uses rich Mediterranean flavours to pair with the meaty pork to provide a satisfying dish without too much faff.
If you don’t have pork tenderloin then it would work reasonably well with pork chops, pork loin or even chicken, just adjust the cooking times accordingly.
Continue reading “Mediterranean Pork Tenderloin”
Layered Veg Bake
This simple yet delicious veg bake has a nice contrast between the crisp potatoes on the top and the soft vegetables below that absorb all the flavours of the layers above and below. Simply slice and layer the veg then bang in an oven, and cook for 30-40 mins at 180° C or do it low and slow for a few hours, both ways produce a tasty meal.
Continue reading “Layered Veg Bake”
Meat Ragu (Bolognese)
These days we tend to just eat meat at the weekends and keep red meat to once or twice a month, so when we do have it we want to make it special. This very comforting Italian style ragu hits the right notes of being rich and meaty while still being well balanced.
It works well with any sort of braising meat and the traditional southern Italian way of doing it often includes large chunks of beef, pork and game meats. I won’t pretend this dish is completely authentic, but it is completely delicious!
Continue reading “Meat Ragu (Bolognese)”
A Sincere Love of Food 