Winter roots; butternut squash, carrots and sweet potato, slow roasted to intensify their sweet goodness, served with peppery rocket leaves, home grown mung bean sprouts and a drizzle of Olive oil.
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This has become a much loved summer recipe, ideal for lunch as pictured here served with an asian noodle salad, or alone served as a starter.
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The butternut squash my neighbour kindly handed me through his window the other day has become the backbone of our meals this week. Almost the size of Lucien (our English setter), it provides plenty of opportunity to get creative with different ideas for each meal. As they say, with less there is more….
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A rustic, rough and ready vegetarian cousin of the traditional vichyssoise soup, without cream and chicken stock.Simple to make, with just a handful of ingredients; potatoes, leeks, dried parsley and a little olive oil. Good enough to nourish the working efforts of the springtime gardening and even tastier for eating on the back step.
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Laksa is always a dish met with a warm welcome. It has a comforting balanced blend of sweet and sharp flavours that makes you want to savour each mouthful. I love to make it too as it’s an easy, chuck-it-all-together dish that takes no time at all.
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During the winter months in South West France there are plenty of blette (or Swiss chard) celeriac and potato. This seasonal soup makes not only a wholesome, healthy, and tasty meal, but it also offers many health benefits too.
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