Pasta with new potatoes, green beans and pesto

Pasta, potato and pesto

This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! Continue reading


Roast beets

Roasted beetroot

Finding some forgotten beetroot at the back of the fridge I decided to give roast beet a go. I usually like my beetroot doused in a load of vinegar, but today was a day of experimenting. I washed the beetroot, popped it in a roasting tin with a few cloves of garlic and sprigs of thyme from the garden, drizzled it in olive oil and popped it into the oven at gas mark 5 for about 50 minutes, and this was the result.

Verdict from the cook: ‘Not bad, but where have I put that balsamic vinegar?’

Nicely spicy veggie crisps

Root vegetable crisps

In an attempt to get the vegetable dodging toddler to eat a wider variety of veg, the husband suggested I give Ella’s Kitchen’s root vegetable crisps a try.

They’re from Ella’s Kitchen – The Cook Book – The Red One, and in the usual Ella’s Kitchen style they’re called nicely spicy veggie crisps. You peel and thinly slice 2 parsnips, a sweet potato and a beetroot. The book suggests using a mandoline or a peeler to get the veg slices super thin. However, in the absence of a mandoline I tried using a peeler and ended up in a right old mess, so using my sharpest knife I sliced the veg into suitable slithers. Continue reading