Category Archives: Winter vegetables

Rib-sticking, warming and filling leek, potato and bacon bake

The oven is your friend I wrote yesterday, even when the washing machine is not. This time last year my roof terrace was being ripped up and replaced to stop it leaking into my neighbours’ kitchen (it started the day, … Continue reading

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The oven is your friend: roast pork belly with braised red cabbage

If ever there was a week when fast and easy food was required, it’s this one. Most people will be finishing work, or travelling, or writing and buying the last Christmas cards and presents or, poor sods, all of the … Continue reading

Posted in Pork recipes, RIver Cottage Everyday, Riverford Farm Cook Book, Winter vegetables | Tagged , | 6 Comments

Mushrooms with lemon, garlic, parsley and potato purée

I proofread the new edition of Richard Mabey’s Food For Free last week and I was rather in awe of the number of delicious things that can be had for nothing in the British countryside. First published in 1972 years … Continue reading

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Baked onions with cream and Parmesan

One of the quickest, and to be fair yummiest, dinners on the planet has to involve buying a ready-roasted chicken from the supermarket rotisserie and eating it with some salad. But, although that’s fine in the summer, in the winter, … Continue reading

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Really easy pork loin with endive

In Paris the other week Jerry and I spent a lot of time talking about chicory, or endive. We both love it and marvelled at the way its bitter leaves melt when cooked for a long period of time and … Continue reading

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Plenty: celeriac, lentil and hazelnut salad

If celeriac is the Cinderella of the vegetable world, then Ottolenghi is surely the fairy godmother. Having just received a copy of his most recent cookery book, I am yet again completely inspired by recipe after recipe that turn mundanities … Continue reading

Posted in Salad recipes, Winter vegetables, Yotam Ottolenghi | Tagged , | Leave a comment

Caramelised chicory (or endive…) with Serrano ham

This weekend, in Le Villaret, my friend Jerry chose a better main course than me (don’t you hate it when that happens?): rabbit cooked with sage, rose garlic confit and braised chicory. It was so good that it put my … Continue reading

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