Hearty Lamb Stew Recipe

Lamb stew with mashed potato and beans

Warming stews are often just what we need in mid-winter to keep our strength up, and this one is particularly delicious and quite simple. It works well with stewing lamb, but you could use beef instead if you prefer.

Bear in mind that the secret of a good stew is a lengthy cooking time, so choose a day when you know you’ll be at home for a while and can keep an eye on it. The yummy aroma as it cooks will keep you salivating until it’s ready! Continue reading

Split Pea and Ham Soup Recipe

Split pea and ham soup ready to eat

This split pea and ham soup is one of the best winter dishes as it’s thick, hearty, warming and nourishing – almost more like a stew than a soup. The original recipe was given to me several years ago by my friend Belinda (thanks B!) and it’s apparently an old Dutch family recipe. For me it comes with memories of many episodes of Prison Break, which a bunch of us watched at one sitting while eating Belinda’s delicious soup. We all agreed that the soup and certain cast members of Prison Break were equally yummy! Continue reading

Tip: Using Left-overs

Herb salad with left-over spinach, beetroot and cranberry White Rock
Herb salad with left-over spinach, beetroot and cranberry White Rock

I get weirdly excited when I can use up a bunch of left-overs or small quantities of fresh food that were just a little more than I needed for the original dish. In fact, I often buy/cook more than I need so I can actually create left-overs and then use them in something else.

Examples of left-overs could be meat or chicken from a roast, rice, grilled veggies like sweet peppers, onions or aubergines, the dregs of a can of sweetcorn, the last bits of cheese, the end of a packet of mushrooms or baby spinach, or the last spoon of cream cheese. Obviously the key with many of these ingredients is not to leave them too long before you use them, and definitely sniff them beforehand! Continue reading

Chicken Stock

Chicken stock is a staple ingredient it’s handy to have in your freezer at all times – there are just so many ways to use it! Yes, you can buy stock cubes or even liquid stock these days but making your own is so much more satisfying, plus it gives you a way to use up all the left-over bits of chicken bones and bendy carrots in your fridge. Continue reading