Monthly Archives: February 2020

Rhubarb and Raspberry Crumble with Oats and Hazelnuts

Another crumble recipe? Really?  Well, yes!    I just couldn’t resist the wonderful combination of the first of the forced pink rhubarb and some of the last of the frozen autumn raspberries.  That and a topping of an oaty and nutty biscuity crumble, well, who could resist?
I am a recent convert to crumble as too often I find the topping a bit too claggy and the fruit underneath sparse.

With a husband who simply loves crumble it took years for me to get the balance right so we could both enjoy what seems like the quintessential classic British pudding.
What’s more this is an adaptable recipe.  It can be vegan by using a butter replacement (I used the vegan flora) and there are such good vegan cream/custard/icecream available that no one need miss out.  If you have someone who has a nut allergy up the flour and oats to replace that 100g of hazelnuts or add some mixed seeds instead.  Gluten free flour can be easily substituted for those with an intolerance or coeliac.  Everyone gets a look in.

Cut rhubarb

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Spiced Parsnip Soup

On a raw February day when the wind is like an absolute knife cutting through you with bitter cold, lunch cries out for soup.  Have it in a mug and warm your hands as well or, show it off in a beautiful bowl!  The blue bowl here just set off the golden turmeric colour of this parsnip soup perfectly though its delicious taste would be the same whatever you served it in!  Parsnips somehow manage to be sweet yet earthy and this soup with its spicing makes them (and me!) sing.

This is a simple soup to make and uses a mild curry powder though you could always blend your own if you wanted to experiment.  A good basic blend is to use equal quantities of ground cumin, coriander, turmeric, fenugreek with as much or as little chill powder as you like.   Have fun experimenting by varying the proportions or adding a favourite spice – I promise that the parsnip can take it. Continue reading →

Beef, Red Wine and Mushroom Casserole

I don’t know about you but these grey February days which are often wet and blustery to boot, make me want to huddle down.   I long for warming comfort food that makes little demand on my time and is waiting for me, filling the kitchen with delicious smells when I come back in from the cold.  Whether you call this recipe a casserole or a stew I will leave up to you.  My Mum always called it a casserole and I still make it in her old Le Creuset casserole that’s decades old!

But don’t let the intricacies of the name cause you any pause because it can also can be used as the base for so many different dishes when cooked.  To get you started try spooning some of it into a deep pie dish and, when the filling is cold top it with puff pastry or mashed potato and pop it back in the oven for a pie.   If you take the lid off the casserole for the last hour it will reduce slowly and then you can use it as you would a ragu (I like to shred the meat a little at this point) to accompany tagliatelle.  My favourite way is to add large 2cm cubes of celariac and/or potato for the last hour and serve it in a bowl with a hunk of bread on the side. Continue reading →

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