Get Ahead for Christmas...

So Black Friday has been and gone, we’re in the midst of Christmas plays and the Elf has found his way back onto the shelf. I don’t know about you but my thoughts are turning towards the big day itself and the number one celebratory meal of the year….Christmas dinner.

In years gone by I was always a very happy recipient of Christmas dinner – my plate piled high with crunchy potatoes roasted in goose fat, sautéed Brussels, carrot and parsnip mash, juicy turkey –and of course, all the extras which transform just an ordinary roast into something worthy of its own hashtag: tiny sausages wrapped in streaky bacon, cranberry relish, stuffing and lashings of bread sauce. It wasn’t until I was faced with the reality of cooking my first #ChristmasDinner that I was struck with the sense of panic that I imagine many people each year – faced with the same proposition – experience.

Since setting up The Little Cooking Company I have had the pleasure of not only cooking Christmas Dinner for my own family, but for others too. And let me tell you, it’s really not as scary as you think. The key, as with most things, is preparation. Block out a few mornings over the next couple of weeks, set aside some freezer space, and you too can produce a delicious feast this December 25th without breaking a sweat, or missing out on an all-important glass of fizz. So without further musing, here is my get ahead plan and links to the recipes that I have tried, tested and turn to each year.

To do this week:

1.       Order your turkey and sausages from your local butcher. He will be able to advise on size so go with his recommendation.

2.       Make your cranberry relish. I loosely follow Delia’s recipe and the entire process takes about 20minutes. Decant into a container and stash in the freezer.

3.       Prepare your bread sauce. Again, I bow to Delia on this. She calls for 2 hours of infusing time for the milk, but in reality this allows you a little free time to nip out or get a few other jobs done. The actual ‘cooking’ of the sauce takes 15 minutes and can then join the cranberry sauce in the freezer. It’s not complete at this point but I can assure that it needs little more than a dollop of cream and some butter on the big day itself.

To do next week:

1.       Prepare some carrot mash. A great alternative to the normal, boring boiled roots, and leftovers are delicious spread on crusty bread with a good cheddar or Wensleydale. Jamie Oliver has a great recipe which I use, sometimes adding in some parsnip, if I’m not planning on roasting them as well. The best thing – it too can be frozen in advance. 

2.       If you are of the braised red cabbage persuasion, now is the time to get ahead with Delia’s brilliant make ahead recipe. I find that it gets better with age, so don’t feel guilty about stashing this away in the freezer alongside your other goodies.

3.       If there is one thing that strikes fear into some of the most experienced cooks, it is getting hot gravy on the table at the same time as all of the other side dishes. Luckily, Ina Garten (aka the Barefoot Contessa) has come to the rescue with a make ahead version that needs only to be swilled around the roasting dish (I often omit the wine in her version) so that it can mingle with all of the lovely roasting juices and thicken slightly before serving.

On Christmas Eve:            

1.       Peel your potatoes and store in a saucepan of cold water to prevent discolouring.

2.      Trim your sprouts, if necessary, and keep fresh in another bowl of cold water.

3.      Wrap your sausages in streaky bacon and arrange on a foil-lined baking tray in the fridge.

4.      Take all of your delicious homemade sides and sauces out of the freezer to defrost. If you have been clever enough to store them in Pyrex dishes, they can even go straight into the oven/microwave as needed without creating more washing up. Win! 

5.      And just before you go to bed, take your turkey out of the fridge so that it is at room temperature when it goes into the oven on Christmas morning.

On Christmas morning, there is still the turkey and sausages to roast, pre-prepped potatoes and Brussels sprouts to contend with but you can feel confident knowing that a delicious array of homemade sides and sauces is waiting for you to simply reheat while the turkey rests.

Now where’s that glass of bubbly….?

That time of the week?

As the weekend draws to a close, the sound of an overloaded washing machine (or is that just me?) whirls away in the kitchen, children’s protests over homework escalate to a crescendo, and I know that one of my favourite times of the week is but minutes away. When the house is finally quiet, I pour a glass of wine – or cheeky G&T – and sit back to plan what everyone in TLCC family is going to be feasting on for the next week.

Recently however, I have discovered that my druthers does not hold the same allure for many of my friends, and so I thought it might be helpful to unpick how to meal plan, without the stress. In bullet points, if you will…

1. I only ever plan 5 days. The weekend can vary so much – impromptu dinner party, hastily arranged Sunday lunch with friends or family – that I find it impossible to shop on Monday for Sunday’s roast. And as I am fortunate enough to have my husband at home on the weekend, I actually don’t need to as there’s no better escape from squabbling children than a quick nip to the shops. 

2. I absolutely loathe throwing away food, and so my starting point is always the fridge. Is there anything lurking that needs to be used up? Equally, is there anything in the freezer that could do with being eaten? (For the last few weeks, Waitrose has had whole ducks on sale for half price and so I have three squirreled away in the freezer. Advanced warning: do not be surprised if le canard features heavily in my menus over the next month or so.)

3. Next, I have a look at my diary. Which days do I need supper on the table in under 20 minutes, and when do I have a little longer to chop, prep & stir?

4. Getting the nutrients in: whilst we are not a vegetarian household, we do eat a largely plant-based diet. This has the benefit of keeping the grocery bills relatively low, but it does mean that I need to spend some time ensuring that we are all getting enough protein in our diets. So, for a normal week, I aim to plan one purely vegetarian meal, one fish or seafood, one serving of poultry and one of red meat. Then I have one day which is usually veggie for me, but can be tarted up to pacify the meat-lovers of the family by throwing in some diced pancetta, shredded chicken, or chunks of spicy chorizo.  

5. Keep in mind the food miles. While no one would argue that it is a real treat to enjoy a juicy, ripe fig chopped up in a salad on a dreary January lunchtime, it really isn’t the most sensible idea as a) it probably won’t actually be very ripe and b) you’ll pay through the nose for it. Try and base your meals around foods that are seasonal and abundant. This time of year, we are enjoying all sorts of sweet root vegetables, brassicas bursting with Vitamin C and plenty of iron-rich leafy greens. We’re giving expensive Southern hemisphere strawberries and soft fruit a wide berth and crunching our way through bags of British apples and pears. Oh – and delighting in the arrival of juicy Navel and beautiful blood oranges.

6. Lastly – the inspiration. With any new cookbook or food magazine, I like to thumb through and stick a post-it on any recipes that stand out. Similarly, any blog posts featuring delicious looking dishes are filed for Sunday night reading. Aim to try at least one new recipe a week, and don’t be afraid to experiment a little. No spinach? Sub for spring greens, Brussels sprout tops or kale. Fancy a change from white rice? Try a wholegrain & wild rice mix, pearl barley or even farro. Looking for a way to get a few more nutrients into skeptical kids – stir some steamed celeriac, cauliflower or sweet potato into your usual mash.

7. The practical. So armed with my list of wilting veggies, knowledge of seasonal fare and recipe ideas, I set out to connect the dots. For example…

Monday – quick meal, using leftover veg from the weekend

Tuesday – time during the morning to cook, slow roasted something or other

Wednesday – husband out, meat-free feast for me

Thursday – busy morning but time in the afternoon to prep, family’s favourite fish

Friday – relaxed afternoon, something special for supper

Now, I appreciate that not everyone delights in spending half an hour deliberating about what to put on the table each night. However, with a little advanced thought and planning , you will hopefully find 5pm stress levels reduced, less food waste and, best of all, an immediate response to the question you all (used to) dread, “Muuuuuuuuuuuum [insert relevant title], what’s for supper?”

Meatless Wednesday anyone?!

It’s been a while since I last blogged, but I have been informed by a reliable source that today is no other than World Vegetarian Day. That’s right, a whole day “to promote the joy, compassion and life-enhancing properties of vegetarianism.” I have dabbled in vegetarianism. Those of you who know me well will no doubt be familiar with The Vegetarian Years, a brief spell in my mid-teens when I shunned all things carnivorous in favour of a very narrow diet of spinach & ricotta pasties, kilos of pasta and, on Sundays, all the delicious sides that share the plate with roast beef – Yorkshire puddings (“two please, I’m off meat, you see…”), roast potatoes and piles of buttery cabbage, but not a slice of beef in sight. Now, I say I shunned all things meaty, but the reality was that I made a concession to my anxious mother by grudgingly accepting to eat minced beef in the form of bolognaise sauce (a perfect accompaniment to my beloved spaghetti) and lasagne, which just happened to be, and still is, my favourite comfort food. She was relieved that I was getting enough protein, and I still got to enjoy the kudos of calling myself a veggie, whilst secretly hoovering down an increased frequency of mince based meals to fuel my athlete’s appetite. Win win.

The thing is that I wasn't that keen on vegetables either. I was just kind of fussy. But there is a silver lining for all the parents of fussy eaters out there: send your children to boarding school where every day the “vegetarian” offering is a different version of watery, unseasoned ratatouille, and come half term, you’ll be welcoming home a reformed character who devours your home-cooked meals with lip-smacking delight. Or at least that was my story.

The Vegetarian Years were only probably a matter of months, but these days I do find myself choosing to centre meals round the abundance of seasonal vegetables that we are fortunate enough to be able to enjoy. Don’t get me wrong….the smell of an aromatic spiced, slow roasted lamb shwarma wafting through the kitchen can bring me to my knees, and I simply cannot resist a drumstick of crispy roast chicken, drizzled with fresh pesto alongside my pile of sautéed garlicky greens.

But few things fill me with as much delight and anticipation as the start of the British asparagus season, or spotting the dense bluish-violet flowers atop a bunch of freshly harvested purple-sprouting broccoli. The start of autumn also means that my favourite vegetable of all – my desert island food choice, if you will – the Butternut Squash, is coming into season. I could eat Butternut Squash morning, noon and night – roasted and added to risottos, sautéed with chilli, garlic and ginger and blended into a warming soup, even grated into a sweet wholemeal batter for a teatime cake. It’s endlessly versatile and choc full of vitamin A (a natural anti-oxidant), beta carotene and is a rich source of dietary fibre.

So it only feels right, on this momentous day, to share with you my all time favourite Butternut Squash recipe. It’s one of those recipes that I turn to as the nights start to draw in and I just want a bowl of comforting creamy deliciousness. I have kept it under wraps until now, but the time feels right and so, in the spirit of World Vegetarian Day, I give you:

Rigatoni with Roast Butternut Squash, Blue Cheese & Toasted Pine Nuts

Ingredients:

•  ½ a butternut squash
• 250g dried pasta (penne, tortiglioni, rigatoni all work well)
• 100g blue cheese
• Dollop of crème fraiche
• A few fresh sage leaves
• Small handful of toasted pine nuts
• Olive oil, sea salt & freshly ground pepper

Directions:

Halve a Butternut Squash, scoop out the seeds (save & roast separately if you like for an extra boost of mono-unsaturated fatty acids – the good stuff we need for a healthy heart) and drizzle generously with olive oil. Season well with sea salt & pepper. Roast at 180C for about 40-45 minutes, or until the squash is completely tender. Remove and set aside to cool. This can be done earlier in the day if you like.

Put the pasta on to boil in well salted water, as per the packet instructions. I always use De Cecco brand dry pasta and prefer to use the ‘Tortiglioni’ shape for this dish, as I find that the chunky shape works really well as a vehicle to suck up the deliciously creamy sauce.

Meanwhile, using a spoon, scoop out the roasted flesh of the butternut squash into a medium saucepan. Add a dollop of crème fraiche and about 100g of blue cheese. I often use St. Agur, but prefer a creamy gorgonzola if truth be told. However, stilton or any mature blue cheese will work. At this point, take a small mugful of your starchy pasta cooking water and add it to the pan. Throw in a couple of fresh sage leaves and, using a stick blender, combine the ingredients to a smooth puree, adding more water if necessary. The sauce should be the consistency of thick double cream – luxuriously smooth & rich. Taste and check the seasoning. Warm through gently while the pasta finishes cooking. When the pasta is al dente, drain and add to the butternut & cheese sauce, folding well to combine.

Divide into two bowls and scatter with the toasted pine nuts. A sprinkling of freshly grated Parmesan certainly wouldn’t go amiss. Curl up in front of the fire and commend yourself on your deliciously nourishing contribution to the world’s celebration of vegetarianism. 

Ever feel like hugging yourself?

Confession time. Do you ever sit down to a meal and feel a tiny bit virtuous when you look down at your plate? Possibly when you’ve chosen an avocado/broccoli/sweet potato-loaded superfood salad over a mayo-heavy club sandwich? Or when you’ve held strong and gone for a skinny cappuccino instead of a rich hot chocolate with extra whipped cream. I have to admit, I do. Don’t get me wrong...I can wolf a rich mac & cheese followed by a double chocolate brownie like the best of them, but I do enjoy eating food that I know is as nutritious as it tastes. And sometimes I do get a little smug thinking about the good it’s doing me. Confession over. Sorry.

Lunch today was one of those times. There has been a bag of kale lurking in the fridge for a few days, and I’m kind of bored of roasting it. Plus it was lunchtime and turning the oven on was not going to happen. I’d run out of salad leaves but had a hankering for something fresh & raw. I was reminded of a kale salad that my mum had told me about – crinkly leaves tossed in an olive-oil dressing and left to sit and soften for a few hours. But lunchtime was here, and a few hours I did not have. A quick raid of the larder brought forth the remnants of a packet of quinoa, the end of a bag of dried cranberries and a little tub of roasted nuts that would provide some all-important crunch. A chunk of salty feta from the fridge and it was all systems go. 

The cooked and (slightly) cooled quinoa caused the kale to wilt gently, and it immediately began to absorb the generous glug of honey-mustard vinaigrette that the leaves were doused with. The nuts (a mixture of toasted almonds & walnuts), dried cranberries and crumbled feta were folded into the kale & quinoa mixture, followed by a sprinkling of chopped mint. A generous grind of black pepper and a pinch of flaky sea salt and a Smug Salad I had.

Friends, it was delicious. And best of all, I made a double quantity as I have a sneaky suspicion it'll be even better tomorrow. So I will now spend the next 12 hours looking forward to lunch....and to undoing the damage that ensued when I stumbled across a sneaky bag of Cadbury's mini eggs...! Smug no more.

To make your very own Smug Salad:

1 x 200g bag of Kale (chopped & stalks removed)

½ cup of uncooked quinoa (I used a mixture of normal & red quinoa & bulgur for extra Smug Factor)

Generous handful of dried cranberries

Handful of toasted nuts, roughly chopped (almonds, walnuts, hazelnuts would all work here)

50g Feta cheese, crumbled

Small handful of mint, finely chopped

For the dressing:

4 tbsp extra virgin olive oil

2 tbsp white wine vinegar

Squeeze of honey

1 tsp Dijon mustard

Salt & pepper

Start by cooking the quinoa. Rinse well and, to the 1/2 cup of uncooked quinoa, add 1.5 cups of water in a saucepan. Bring to the boil and simmer for 12-15 mins, or until the quinoa is just cooked, but not soggy. Set aside to cool.

Next, cast an eye over your kale and discard any woody stems. I used a bag from Waitrose which was pre-chopped, but a few chunks of stem did remain - so worth spending a minute or two on this bit. Put the kale in a large bowl, and add to it all of the rest of the ingredients, including the slightly cooled quinoa.

In a jam jar or small bowl, combine all of the dressing ingredients. Shake or whisk together to emulsify. Pour the vinaigrette over the salad and toss well to combine. Eat, enjoy and give yourself a little hug.

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The beauty of this salad is that you really could use any grain you've got - quinoa, bulgur wheat, faro. Feel free to substitute the dried cranberries for cherries, dates, or even chopped dried apricots. Nuts could be replaced with sunflower or pumpkin seeds. Sub feta for goat's cheese or shavings of Parmesan. But for that all important Smug Factor - be sure to keep the kale. 

It's getting hot in here...

Can it really be true? Am I really sitting in my back garden - in England - enjoying yet another day of glorious sunshine, blue sky and paddling pool action? Amazing. Yes, it might be hot at times but please let's try not to complain. After all, we still were contemplating turning the heating back on in late June!  

So let's embrace the heat, get out of the kitchen and make the most of the opportunity for some proper al fresco dining. Whether you are a hardcore charcoal enthusiast, or a (slightly more child-friendly, in my opinion) gas BBQ-er, now is the time to dust off the deck furniture, say good-bye to the slow-cooker and get grilling.  

I was brought up in the US, have enjoyed many a July 4th celebration, and for me a BBQ is not complete without a nice, fat, juicy burger. A nice white (I know, I know!) sesame bun, a slice of mature cheddar and lashings of tommy K and I am a happy girl. My husband (and the rest of my family, for that matter) also smear mayo generously over the bun and top with thick slices of beefsteak tomatoes and crispy lettuce, but that is the beauty of the burger....it is fully customisable.

When it comes to the burger itself, you can't beat homemade and simple. Good quality beef and a little seasoning is all you need. I use Organic beef mince from Waitrose, add in a big dollop of Dijon mustard, a generous pinch of sea salt and a few twists of black pepper. From 400g of mince, you can get enough for a family of 5: two hearty mummy and daddy burgers, and three kiddie sized ones.

If you're looking for a variation on the traditional beef burger then I can also recommend these Turkey, Apricot and Pancetta burgers.

They are really easy to make and a lovely, slightly more heart-healthy version of the old favourite.

So you've got your burgers sorted and a jug of Pimm's on the go. Add a couple of refreshing salads and you're all set. Peaches and nectarines are just coming into season, and the following salad makes the absolute most of them.

Peach, Parma Ham and Mozzarella Salad

3 ripe (but still firm) peaches, quartered
1 large ball of Buffalo Mozzarella Cheese
1 bag of mixed lettuce leaves (I like lamb's lettuce and rocket)
4 slices (approx.) thinly sliced Parma ham, torn into 3 lengths

Handful of mint leaves, roughly chopped

Start by tossing the leaves and mint in a simple vinaigrette. I like a citrus-based one like lemon juice, oil & a little honey. Roughly tear the mozzarella into bite-sized pieces and place over the salad leaves. Next, lay slices of Parma ham over the salad and top with slices of peach. Drizzle with Extra Virgin Olive Oil and you are good to go. If you've got a little extra time then grilling the peaches on the BBQ (or a griddle pan) until you get lovely blackened stripes adds a nice touch too. If you really want to push the boat out, and you want to make this salad the star of the show, then I urge you to make the Green Goddess dressing from the William's Sonoma blog and drizzle it liberally over the top. I served it recently and we were literally licking the plates clean.  

Getting dressed...

So the sun has finally decided to come out of hiding. It's been a long, cold winter and in this house we have consumed gallons and gallons of soup in a bid to keep warm and make sure we are getting our precious 5 a day. But halleluiah, we have broken the 20 degree barrier for at least 4 days now and that means a definite switch in our eating habits: from comforting to crunchy, slow roasted to sautéed, gratinated to grilled and, in its simplest form, soup to salad.

A few week's ago an old school friend rang me up and asked whether I'd prepare a few 'interesting' salads for a BBQ dinner party that she had coming up the following Saturday. It made me laugh, as I often refer to salads as 'interesting' by which I mean surprising, innovative or just plain crazy. (I have a guilty habit of adding cottage cheese to my lunch salads, and then tossing it around, which can only be described as the latter.) But then I got to thinking, what makes a salad interesting? Now don't get me wrong, I've nothing against a collection of crisp or buttery green leaves, tossed in a squeeze of lemon juice and a drizzle of extra virgin olive oil. Alongside a juicy roast chicken, I can think of no better accompaniment. Or a few handfuls of cherry tomatoes, still warm from the sun, cut in half and seasoned with nothing more than a pinch of flaky sea salt and some freshly ground black pepper. But an interesting salad to me is really just a collection of textures and tastes that make it rise above the norm. Something that ticks all of the following boxes: crunchy, crispy, salty, sweet and sometimes even a little creamy (I find it hard to eat a green salad without avocado in it!). But most importantly, it must have a good dressing or vinaigrette. Nothing too oily or claggy, and certainly nothing that strips it of its 'healthy food' accreditation.

Knowing how to make a good salad dressing is a skill really worth having in your cooking arsenal, as it will save you a lot of money, mean that you have the ability to transform a pile of otherwise non descript leaves and veg into something quite spectacular, and mean that you don't need to consume xantham gum, parmesan cheese powder, acidity regulator, and spirit vinegar on a regular basis. (These are just a selection of the questionable ingredients that are listed on the bottles of a few store-bought dressings that I have seen recently.) And better yet, you've probably already got the ingredients in your store cupboard!

The basic rule of thumb to remember is the oil to acid ratio, which is 3:1. That's three tablespoons/teaspoons/whatever vessel you are using, of oil, to one of your chosen acid. By acid I mean vinegar (balsamic, sherry, red wine, cider, champagne vinegar...) or simply lemon or lime (or even orange!) juice. I actually often use more of a 2:1 ratio as I prefer more of a kick but 3:1 is seen to be the Industry Standard. 

When it comes to the oil, think about what you are trying to achieve. Do you want some pepperiness? Then go for an Extra-Virgin Olive Oil, or even a Rapeseed Oil (which has all the same omega-3 goodness). Something a little mellower and not so overpowering...a lighter Olive Oil is probably your best bet. If you're going for more of an Asian feel, a Groundnut Oil and perhaps a slick of Sesame Oil will do the trick. The only ones I'd probably try and avoid using are Sunflower or Vegetable Oil as they are pretty tasteless.

So you've got your oil and your vinegar measured out in a clean jam jar, or small bowl. With just a pinch of sea salt and a grinding of some black pepper, you've already got a great dressing. But I quite like to add some sweetness, often in the form of honey, but sometimes a little maple syrup to balance out the acidity of the vinegar and bring out the flavour of some of the salad ingredients. Just a little teaspoon will do, you can always add more later. Lastly, I almost always add some Dijon. I'm not a big fan of mustard, but somehow in a salad dressing it just brings the right amount of punch. It even works with the Asian flavours I mentioned earlier - kind of like an inexpensive wasabi. So a squeeze of honey and a little dollop of Dijon and you are done. Give it all a stir or a shake and have a taste.

Fresh or dried herbs, chilli, tahini, finely chopped shallot.....there are so many other things that can be used to liven up a basic vinaigrette and so I urge you to grab an empty jam jar and have a go. Keep tasting along the way, and just add (a little at a time), whatever you think it is lacking. And please, please, please...dress your salad before serving it. Not too far in advance as the leaves will begin to wilt and go soggy, but it will make all the difference to your salad if each leaf or grain is coated in your lovingly concocted dressing.

So here is my number one Salad Of The Moment, courtesy of the wonderful Yotam Ottolenghi. It definitely registers very highly on the acclaimed 'Interesting Salad' scale, is fairly straightforward to make, and is complemented by the most lip-smackingly good dressing. Enjoy!

Ottolenghi's Roast Cauliflower and Hazelnut Salad with Pomegranate and a Cinnamon & Maple Syrup Dressing:

 

INGREDIENTS:
1 head cauliflower, broken into small florets
5 tbsp. olive oil
1 large celery stalk, cut on an angle into 1/4 inch slices
5 tbsp. hazelnuts, with skins (I actually substituted cashews here, which worked brilliantly too)
1/3 cup flat leaf parsley leaves
1/3 cup pomegranate seeds
1 tbsp. sherry vinegar
1.5 tsp. maple syrup
generous 1/4 tsp. ground cinnamon
generous 1/4 tsp. ground allspice
salt and freshly ground black pepper
 
METHOD:
Preheat the oven to 220 C.
Roast the cauliflower by placing it on a parchment lined backing sheet, drizzle with 1-3 tablespoons of olive oil and toss it together with some salt and pepper. Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.

Decrease the oven temperature to 170 C. Spread the hazelnuts on a baking sheet lined with parchment paper (I used the same one as the cauliflower, just switched the paper) and roast for 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at 17 minutes, and I took my second try out around 10 minutes).

In a jam jar, measure together 2 tablespoons olive oil, sherry vinegar, maple syrup, cinnamon and allspice. Give it a shake and set aside.

Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper accordingly.

Serve at room temperature.

Joining the Revolution....

Today is Food Revolution Day 2013, a day of global action which aims to raise awareness about the importance of good food and better food education. It’s a chance for people to come together within their homes, schools, communities and workplaces to cook together and share tips and skills.

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​I will be teaching my three little girls to cook scrambled egg for their tea this evening. Sure, it’s not ground-breaking stuff, but it’ll be fun and it’s about laying down the foundations and getting them interested in food, and at the same time passing on the essential skills that they, in turn, will hopefully one day share with their children….my grandchildren (scary thought!).

I also thought I’d take the chance to share a recipe with you that I cooked last night: Gnocchi with Pumpkin Seed Pesto. It’s a pretty simple recipe, but it was delicious, and can be cooked in stages – which is always good if you’ve got little kids running around who require a fair bit of your attention in the afternoon.

Making the Pumpkin Seed Pesto

You will need:​ Olive Oil, Pumpkin Seeds, Garlic, Fresh Basil, Parmesan Cheese, Salt.

Stage 1:

Start by toasting the pumpkin seeds. In a frying pan, heat 1 tbsp of olive oil and add 2 tbsp pumpkin seeds, stirring from time to time until they begin to ‘pop’. Remove from heat and set aside to cool.

In a small processor (a mini veg chopper type thing works well here) chop the toasted pumpkin seeds, 1 garlic clove, a couple of large handfuls of fresh basil leaves and a good glug or two of olive oil (or Extra Virgin if you want to add a bit of peppery flavour to it) until you have an earthy green paste. Remove from the processor and scrape into a small bowl. Grate a handful or two of fresh parmesan cheese into the bowl and stir together. Taste the pesto; it will need some salt. Add a pinch and possibly a bit more oil, and keep tasting, until you have a taste and consistency that you are happy with. Set aside in the fridge until later. You can use a pestle and mortar to do all of the above too – it just requires a bit of brute force!

Making the Gnocchi

You will need: 3 Large Potatoes, 1 Egg, Plain Flour. ​

Stage 2:

Place 3 large potatoes in the oven to bake for 40-50 mins, or until they are cooked right through, but not too squishy. I used Waitrose baking potatoes as this is what I had, and I think you’d be better off with a floury potato – so something like a Maris Piper or a King Edward would be perfect.

Stage 3:

Remove the potatoes from the oven and set aside to cool for a few minutes. When they are cool enough to handle, using a knife gently peel the skin off. Place the unpeeled potatoes in a potato ricer and push through into a large bowl. If you don’t have a potato ricer, I’d be inclined to place them on a large chopping board and kind of mash them with a fork until you have a pile of fluffy, floury mash which you can then scrape into the bowl.  Leave the potatoes for another 5 mins or so to cool a bit more. <wipe snotty nose, separate two fighting siblings, get load of washing out of the dryer>

Stage 4:

Measure out 175g of plain flour into a bowl. Beat one egg in another bowl. Now is the time to make the gnocchi! It’s a bit like playdough and if you’re not too precious about the consistency, you could even let an older child help with this bit – or give a bit of the potato dough to little ones and encourage them to roll their own gnocchi!

To the bowl containing the mashed potato, add 1 tsp salt and all of the beaten egg. Add 1/3 of the flour and gently, using a fork or spoon, begin to combine the potato with the flour and egg. Add another 1/3 of the flour and gently mix. You are aiming for a dough that is light, and can be rolled out without it sticking to your fingers, the table, your toddler’s hair, etc too much. The less flour you add, and the less the dough is worked, the lighter the gnocchi will be. So go slowly, and only add just enough to bring the dough together so that it can be rolled. You might not need all of the flour.

Sprinkle some flour over your worktop. Divide the dough into 3 or 4 pieces and gently roll each piece into a long strand, about the thickness of a cocktail sausage.

Cover a large baking sheet or chopping board with parchment paper and sprinkle a bit of flour over it – this is where you are going to keep the gnocchi until it’s time to cook them. (Gnocchi can be covered with cling film and then frozen on a baking sheet like this. When frozen, put them in a plastic bag and keep in the freezer for another meal if you’ve made too many, or if you’d like to make them in advance).

Right...cutting the gnocchi. Grab a fork and rub some flour over the prongs, and using the side of the fork, gently but firmly begin to cut the dough sausage into individual gnocchi, using a kind of flicking motion. They will look like little pillows. You could probably do this stage with a knife too, but I was shown with a fork and so always do it this way. From time to time, you might need to wipe dough from the prongs and rub a bit more flour in to stop the fork from sticking as it cuts through the dough. As you cut the gnocchi, place them on the floured baking sheet.

When you have cut all of the gnocchi, either get ready for supper and encourage your little helpers to wash their hands and set the table, or else cover with cling film and place them in the fridge or freezer for use later. <change nappy, clear up spilled drink from the playroom, separate fighting siblings again>

Stage 5:

Bring a large saucepan of well-salted water to the boil (you will cook the gnocchi in this pan). Place a large frying pan on a low heat (you will heat the pesto and toss the gnocchi in it in this pan). Have extra parmesan ready and kids assembled at the table, as gnocchi cooks fast!

Add a few tablespoons of the pesto to the frying pan and rotate the pan around so that the surface is covered with the lovely green sludge. Begin to add the gnocchi to the pan of boiling water. You might need to cook them in a few batches, depending on how big your saucepan is. It is very difficult to overcook gnocchi as they float to the surface when they are cooked. So…..when you see them floating to the surface, use a slotted spoon and carefully place them in the frying pan with the pesto. As you continue to do this with all the gnocchi, give the frying pan a little shake to ensure that the gnocchi don’t stick to the bottom. When all the gnocchi are cooked, add a little more pesto if you think it needs it, and shake the frying pan one last time until all the gnocchi are coated in the deliciously pungent sauce.

Divide the gnocchi between your hungry brood, sprinkle with parmesan (or add a dollop of ricotta and a few shredded basil leaves, as I did) and tuck in!

A little bit of sunshine

The sun is shining, my three little cherubs are playing harmoniously in the garden (read: taking turns tripping each other up on the trampoline) and I have a spare moment to try out a new recipe from an excellent blog that a friend suggested to me: Dinner A Love Story. Now whilst I am lucky enough that my eldest girls are junior foodies, I can't quite guarantee that everything served up for tea will be greeted with the same kind of enthusiasm that, say, Waitrose Finest's pizza will be. "Mummy, this is DELICIOUS, you are the best cookerer ever!" Thanks girls. It came out of a box. So, tonight, to go along with the parmesan and polenta-crusted plaice and minty mushy peas, I wanted to try these chips (http://www.dinneralovestory.com/fish-chips), as in my children's minds chips/fries/crisps elevate any meal into the treat category.

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We're having sweet potato later in the week (Eating Well's black bean & sweet potato chilli) so I just used white potatoes instead. Also, my oven is on the hot side (generally temp is out by a whopping 30 degrees) and so I did need to keep my eye on them but after 15 mins at 220 they were crispy, crunchy and the perfect vehicle for persuading my littlest to eat her greens. Look....chip, mushy peas, KETCHUP - yum!