Wish upon a star

A few weeks ago, well before the main event, I wrote about Stir up Sunday for Christmas puddings and cakes. I used a new recipe this year, published in the Waitrose magazine. Well, my wish was actually for the cake to turn out well and be moist, tasty and attractive. If I do say so myself, the cake has been a great success. I chose to make it starry rather than their suggestion of decorating with a wreath of fondant balls but otherwise followed the recipe to a tee. 

If you want to plan ahead for next year you may find a copy of the November Waitrose magazine or google Waitrose fig, sherry and almond Christmas cake.

Christmas Candy

Candy is the North American word for sweets or confectionery. We tend to think that candy canes come from America with the first recorded Candy sticks dating from 1837. They were white to begin with and later the red stripes were added as well as peppermint flavouring and were referred to as candy canes in 1866.

In 1874 they were connected to Christmas and since then have been given different interpretations, ie the "J" shape stands for Jesus with the white representing his purity and the red his blood.

Another story connects the canes to Germany in 1670 when a choirmaster gave them to the children attending a nativity service. The shape was meant to symbolise the shepherds crooks.

Whatever the truth is, they make good Christmas decorations, stocking fillers and sweet treats. Whilst okay for vegetarians, they are not recommended by dentists!

Most chocolates are suitable for vegetarians but you need to check sweets as marshmallows and anything gummy contain gelatin.

Check these out. If you shop around there are plenty of non-gelatin sweets out there - just as tasty without being nasty.

Short Cuts

 Such a busy time of year - shopping, cooking, baking, wrapping, decorating and, of course, socialising - sometimes there is no time for the simple things.

This is when a short-cut meal comes into its own. Something warm, comforting and quick. Here is one of my easy-peasy cheats teas.

A vegetable and bean chunky chilli soup strained
+
A packet of quick-cook rice
+
A tub of plain yogurt or sour cream
+
A few tortilla chips

Warm through, cook, dollop & place on the side.

Not the healthiest but definitely convenient and okay just occasionally.

Now, time to write those Christmas cards.

Causing a stir

Today is the last Sunday before Advent, aka Stir Up Sunday. It's time to make Christmas pudding and  so, let's kick off with a prayer;

 Stir up, we beseech thee, O Lord,
The wills of thy faithful people,
That they plenteously bringing forth
The fruits of good works, may
be of thee plenteously rewarded

This is the prayer for the 25th Sunday after Trinity and was synonymous with the cry to rally the troops into getting on and stirring up the pudding in advance of Christmas. Very much a case of sowing now (and allowing the fruit to mature in the alcohol) to reap your reward.

Traditionally the pudding had 13 ingredients to represent Jesus and his 12 disciples. One should gather the whole family into the kitchen and get each person to give the mixture a stir and make a wish, stirring from east to west to represent the journey of the 3 wise men. Trinkets might then be added to the mixture; a silver coin for wealth, a thimble for the spinster and a ring for a forthcoming wedding. These should be thoroughly cleaned before adding to the mixture and everyone should be given a warning so there are no poisoning nor choking incidents!

Gosh, there's a lot of traditions and superstitions to remember.

I have also taken the opportunity to get cracking with my Christmas cake today and the jewel-like fruit soaking in sherry and orange juice has certainly put me in a festive mood. If only photos of food could be scratched and sniffed! Maybe that should be my wish ...

Taking Stock

Batches of vegetarian stock go a long way to making all the difference. Use homemade stock in soups, sauces, stews, gravy, risottos and biryani.

A very basic stock would include onions (or another member of the onion family ie leeks/shallots) plus carrots and celery. Then just go ahead and pimp it up. It's so easy to do and, best of all, uses up all your left-overs. Raid your fridge, pantry or vegetable rack. Vegetable leaves, peelings, stalks, tops and trimmings can all be thrown in the pot along with those droopy herbs. Go to the kitchen cupboard and maybe add a bay leaf and some peppercorns or a rinse out of your marmite, ketchup or mustard jar.

Chop everything up. If you have time to sweat off your vegetables in the pan or roast them in the oven before adding to the water they will give even more flavour.  Add hot water to the mixture, enough to cover. Once it comes to the boil, turn the heat down and simmer for up to an hour on a low heat. Strain using a fine colander or sieve.

The liquid is ready to use immediately or can be cooled and refrigerated for a few days or frozen for up to three months in airtight boxes, freezer bags or ice cube trays. Literally stock up on stock!

Sunday Girl

Who doesn't love a Sunday Roast? Originating in England it was traditionally eaten after church on Sunday. Served with beef in the 15th Century it has gone on to be a popular meal with other meats and, for we vegetarians, nut roast. Accompaniments include roast potatoes, vegetables, gravy and a Yorkshire pudding.

A Yorkshire Pudding was originally known as a dripping pudding and was a simple meal or starter made with flour, eggs and milk and served with gravy. The intention was to fill up on this basic meal when meat was not abundant. In America a similar dish is called a popover.

Fire-cracker-bang-bang

Whilst writing this I can hear the screams and screeches of fireworks followed by pops and bangs as our skies are fleetingly alight. Crowds will gather around bonfires eating pies, chillis and jacket potatoes followed by parkin and toffee apples. A seasonal variation could be this delicious meal I ate recently - jackfruit and peanut bang-bang salad.

This vegetarian dish consists of chayote (Mexican pear squash) Chinese leaf (Chinese cabbage), mooli (long white radish), crispy wonton, peanuts and coriander and was served at The Ivy, Leeds. It was absolutely delicious.

You can probably add the bang-bang effect (firecracker sauce) to almost any plant/plant based food. It can be used as a dipping sauce or, more frequently, to coat the food. There are numerous recipes online but if you want a quick and easy sauce which gives that same creamy, sweet and spicy flavour, the recipe below is a sure-fire winner.

Easy Firecracker (Bang-Bang) Sauce

Sriracha sauce
Sweet chilli sauce
Greek yogurt or mayonnaise

Mix the ingredients above to taste and add to ie stir-fried cauliflower, red onion and spring onions. Garnish with finely sliced fresh ginger and coriander.

The bang come from the explosion on your tastebuds.

Pumpkin patch work

If you have read this blog for any length of time you will know I am a real fan of pumpkin spice, favourites being a Starbucks pumpkin spice latte and a special edition pumpkin spice Baileys.

Pumpkin has also landed on top of my pizzas, appeared in flans, tarts and risottos and even made it to the breakfast table and dessert.

One of the nicest things I've done this week was to visit a pumpkin farm near Harrogate in Yorkshire. Grab yourself a wheelbarrow and head into a pumpkin patch to literally pick your own. Unlike strawberries or raspberries, it doesn't take long, although it's exciting trying to find the perfect specimen. Give it a wash, pay for it and, if you wish, take it to the carving barn.

After this autumnal exercise it was time for lunch - pumpkin soup naturally!

Gourd Morning

Back on the pumpkin trail I have found a way of incorporating them with another seasonal beauty; the eating apple.

Roasted cubes of pumpkin or squash and apple, cooled and blended with coconut water and cinnamon make a delicious, sugar-free breakfast. Layer up this autumnal mousse with Greek yogurt and sprinkle on your choice of topping (nuts, muesli, granola, desiccated coconut, dried fruit, swirl of honey etc). If you're vegan, cook the squash and apple in coconut oil instead of butter and use a dairy-free coconut milk yogurt.

Try it for yourselves - it's really gourd!

Bish bash bosh squash

It's cooler weather and time to hunker down with some comfort food. This is where the seasonal pumpkin or squash comes into its own as variety really is the spice of life. There are many to choose from and they can be used in a myriad of ways.

The first recipe I'm going to share is for a savoury dish.

Squash and Spinach Orzo

1 Butternut squash
250g Cherry or baby plum tomatoes
Large pinch of dried thyme
200ml Vegetable stock
360g Orzo
Splash of white wine vinegar
Large pinch of chilli flakes
Bag of baby spinach leaves
150g Creme fraiche
Parmesan (or vegetarian hard cheese)
Chives

Put the chopped squash and tomatoes in a shallow tin and roast in the oven with a sprinkle of salt and pepper, dried thyme and oil and roast for 20 mins.
Cook the orzo in the stock as per the packet instructions. Drain, reserving the cooking water.
Heat the white wine vinegar, chilli flakes and drained orzo gently for a minute then add the reserved stock and spinach until wilted.
Stir in the creme fraiche and keep stirring for 2-3 mins and gently heat through.
Either fold in the roasted vegetables, snipped chives and grated cheese or serve separately. Season to taste.
Serve in warmed bowls and garnish with more chives, cheese and chilli flakes if desired.

Pimping your pumpkins

Watch out for seasonal pumpkin, gourd and squash recipes coming your way this month. Sweet, savoury and stylish!

                                                 

Awesome Autumn

Autumn, or Fall, is meant to symbolise the end, the decline, the decay. It is a time to gather in the harvest of summer and preserve and store edibles for the winter ahead.

For me it is a time of beginnings too. It's that "back to school" feeling we all remember. The mornings are cooler with a low golden light breaking through the fine mist. Spider webs can be seen in all their intricate glory as their creators search for food and begin to invade our homes. The leaves are turning and detaching themselves from the trees as conkers come crashing down to the delight of children (and squirrels.)

The hedgerows are jewel studded with rose hips, blackberries, elderberries and sloes. Go nuts collecting walnuts, sweet chestnuts, hazelnuts and beech nuts. Autumn is a great time for foraging if you know what you're looking for. It is time to be the Hunter Gatherer.

Whilst sad to bid farewell to summer, the Autumn months offer celebrations to anticipate. Harvest Festival is a time to reap the rewards of your hard work and draw in your bounty of produce. Halloween is a great excuse to host an All Hallows' Feast followed by Bonfire Night and Thanksgiving. 

These months offer the chance to eat warm, comforting foods. Think earthy mushroom gnocchi and risotto, hearty pumpkin soup, fiery vegetable curries and chillis and indulgent Sunday dinners. For extra comfort go for steamed sponges and fruity crumbles and pies served with creamy custard.

Kraków

Just spent a long weekend in Kraków, Poland, a rejuvenated city full of beautiful squares, interesting back-streets and a whole lot of fascinating history.

The food was, on the whole, better than expected. If you want traditional fare, try the beetroot soup followed by pierogi ruskie (dumplings filled with cheese). These looked a little anaemic but were quite tasty.

One night I was given roast vegetables served with black rice which wasn't great and I did succumb to breaded Camembert one night and a pizza another.

Hamsa was a great find; an Israeli restaurant in a courtyard with the quote "Make Hummus Not War".  It was lovely to find this quiet oasis in the Jewish Quarter, something that would have been hard to imagine 75 years ago. Here we enjoyed a selection of dips, falafel, cheese, grains and olives served with pitta bread followed by Shakshuka (eggs baked in a spicy tomato and pepper sauce).

After a visit to Auschwitz we all felt in need of something to lift our spirits and found a wonderful cake and coffee stop, Ciastkarnia, supported by tourists and locals alike.

The word on the street is to try the food on the street. Cheap and tasty zapiekanka is an open crispy toasted bagel with melted cheese and mushrooms traditionally although other toppings are available.

Many tourists go to drink in Kraków and vodka, invented in Poland, flows freely. There are hundreds of flavours to choose from. "Nostrovia!"

My Big Fat Greek ... Holiday

Holidaying in Mykonos, Greece, I have probably eaten feta each and every day. Feta is a brined curd white cheese made from sheep's/sheep and goat's milk. It has a crumbly texture and salty taste.

My go-to light lunch was a Greek salad made with feta, cucumber, tomatoes, onions, olives and peppers, dressed with a little olive oil and some dried oregano.

For dinner, I might have a "pie" of feta and honey wrapped in a filo pastry and served with salad. 

I also enjoyed toasted feta, fried feta and baked feta which I had never tried before. Accompaniments may be honey & sesame seeds or tomatoes, peppers, oregano, chilli and paprika.

On the menu feta was also used on pizzas and as a stuffing in aubergines, tomatoes and peppers.

Meat-eating friends quite often ate souvlaki (meat on a skewer served in a pitta). In one restaurant I was pleased to see they had a vegetarian version. I ordered veggie souvlaki and chips, only to find the  main component of the souvlaki was chips! Haha! It was basically a chip and coleslaw butty! 

I had some good meals though. Delicious pastas and pizzas. Ranked top was JackieO' restaurant who did an east meets west aubergine dish, beautifully presented and absolutely delicious.

AWOL

Eating a shed load of Greek salad here in Mykonos. Normal service will resume soon.

Take three ingredients

Having always had a herb garden and dabbled with a veggie patch, this year I decided to do a little window sill gardening with tomatoes, chillis and basil. They are, after all, the basis for so many vegan and vegetarian dishes.

Using these three ingredients it is possible to make pasta dishes, gnocchi, risotto, soup, salad, sandwiches, pizza, bruschetta ... the list is endless.

At its simplest, a drop of oil heated in a pan with chopped chilli and some garlic (or you could use  chilli oil you've made previously) to which you add the chopped tomatoes. They will quickly absorb the flavours. Add torn basil to the tomatoes before stirring through cooked pasta. Serve in warmed bowls with a sprinkle of Parmesan substitute and a garnish of fresh basil. Simple perfection.

The three ingredients don't always need to be combined. They can be paired or used alone.
The tomatoes and chillis can be used together in Indian or Mexican cuisine or pair the tomatoes and basil in a Caprese salad.

Variety is the spice of life

This week a close friend turned 57 years of age. "Heinz 57 varieties" we laughed. That started a conversation; what does the 57 actually stand for?

One person thought there were 57 ingredients in the sauce whilst another said there were 57 Heinz products. Well it turns out that the founder of the Heinz company, Henry J. Heinz, was wanting to create a brand and advertise his produce. There are many theories as to how he landed on calling it 57 varieties but, although the company was by then producing over 60 products, he liked the way 57 looked and sounded. Maybe it was his and his wife's lucky numbers. Maybe it was to do with religion. Who knows but the name stuck and has become synonymous with the Heinz brand.

57 Varieties has become lodged in our vocabulary, meaning anything comprised or mixed from a lot of parts or origins. This might refer to a person of mixed race or a dog that's a mixed breed.

My favourites have to be Heinz baked beans (especially five beanz) and Heinz tomato ketchup.

Jack(fruit) of all trades

Jackfruit is becoming more widely used in the UK as a substitute for meat. Because of it's texture, it has been likened to pulled pork or chicken. Jackfruit has a fairly bland sweet-sour flavour and is often covered in barbecue sauce and served as burgers and chilli. When using ripened fruit it can be used in sweet dishes. Lots of recipes are available on the Internet and in vegan and vegetarian cook books.

The jackfruit is part of the same family as fig and mulberry. It is the national fruit of Bangladesh and Sri Lanka and is commonly used in south Asian dishes.

Whilst sold in Asian markets, it is rare to see a whole jackfruit in supermarkets here in the UK but can be bought in canned form. This is far easier than trying to wrestle with these huge, tough fruits which contain a sticky latex layer under the spiky skin.

The fruit is a healthy option being free from cholesterol and saturated fat and is low in calories. Extra brownie points are that it is a sustainable and ethical meat replacement.

To date I have eaten it in veggie restaurants and from street food stalls, normally in a taco. Waitrose now do a vegan jackfruit pizza which is very tasty.

Just Chillin

Chillis come in many colours, shapes, sizes and strengths and can be used to create or enhance many dishes. Chilli con carne is probably the most famous or, in the veggie world, chilli NON carne!

The heat provided can vary enormously and is often down to personal taste. I enjoy the little bit of heat that comes from dressings such as chilli oil, sauce, jam and balsamic and sometimes scatter dried chilli flakes over food. Actual chopped chillis get added to chillis, curries, lasagne etc.

Chillis are fairly easy to grow and, when you have a glut, they can be frozen and grated into dishes. A good friend of mine makes delicious chilli jam and I intend to try doing the same. Here is her recipe:-

8 red peppers de seeded & roughly chopped
10 red chillis with seeds roughly chopped
Finger size piece of ginger peeled & roughly chopped
8 garlic cloves peeled
400g tin cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

- Whiz together peppers, chillis, ginger and garlic in food processor
- Add to tomatoes, sugar and vinegar in heavy bottom pan & boil
- Skim off scum & simmer for 1 hour
- Once sticky cook for 15 mins more stirring frequently
- Do the saucer in freezer test for wrinkles in jam
- When it looks like thick bubbling lava, cool slightly & transfer to sterilised jars
- Leave to cool, top with wax paper & lid & add a label
- Keeps 3-4 months in a cool dark place

Air Pie and Windy Pudding

On a recent trip to Italy we were served some gnocco fritto/panne fritta (fried bread). It is literally crispy air filled pillows of deliciousness. Watch out though as traditional versions are made using lard although they can be made with sunflower oil.

A friend from Essex said that when he was a boy and asked what was for tea, the answer he got from his mother was "air pie and windy pudding" which meant "nothing!" This description fitted the food perfectly.

A similar old saying is "wind custard and air pie" or "air custard and wind pie." It possibly comes from the Great Depression or War Years when there was, literally, nothing to eat and the cupboard was bare.

Go fish

Something fishy is going on.
One weekend & 2 signs spotted advertising vegan fish and chips.
Curiosity aroused & feeling suspicious.
How the hell can you have vegan fish and chips?
Time to find out!

Sadly I haven't had the chance to try them but I am informed the fish (or vish) consist of banana blossom which is fairly bland and fleshy being marinated for flavour, battered and deep fried. Served with chips and mushy peas it seems like a good alternative.

It isn't the only take on fish. I've also seen recipes for Chuna Mayo which is definitely vegan and consists of flaked chickpeas, lemon juice and zest, capers, sweet corn and vegan mayonnaise.

It would seem there are PLENTY MORE (substitutes for) FISH (to stay) IN THE SEA!

Maca and Matcha

Yes it's the middle of Wimbledon fortnight and John (Maca) McKenroe, ex-tennis star and superbrat is now commentating on this year's matches. I, however, am writing about a different Maca and Matcha!

Maca powder is derived from the root of a vegetable which is cleaned, dehydrated and milled. It originates in the Andes and has been used for centuries as a medicinal and nutritional food source. It contains fibre and thiamin and is thought to combat stress and fatigue. It has a comforting, malty taste and can be added to smoothies, porridge and yogurts. 

I like to have it in porridge.

Matcha originates in Eastern Asia and is a finely ground powder of green tea leaves. It is believed to have cancer fighting qualities as well as a preventing heart disease and type 2 diabetes. It is also thought to have calming, yet energising properties. It is added to boiling water to make tea or used as a flavouring.

I have only tried it in a mixture with spirulina and wheatgrass so I'm not sure which was the overriding taste. I mixed it in to my porridge and it looked like a bowl of pesto. I then practically had to hold my nose and eat it. Not pleasant. 

Maybe I just need to up my GAME and SET the table AND enjoy my MATCHA. After all, it may just be ACE!

And it was all yellow

Today is the last day of World Meat Free Week but hopefully a new start for many people and a step towards helping to save animals and ultimately save the planet. There's no point me preaching to the choir but, if you are a meat-eater, give it a try. It doesn't matter that you missed the designated week - you can start tomorrow!

Something we may all have in common is ... The love of Gin! I have just bottled my first attempt at Elderflower Gin and, let me tell you, it is golden nectar. Not only does it taste delicious, it was sooo easy to make.

You will need:-

1 litre of gin (or vodka)
6 tbsp white sugar
25 elderflower heads (shake out the bugs - this is a vegetarian version)
Peel from 2 lemons

Pour the gin and sugar into a large sterilised jar and swish around
Submerge the flower heads under the liquid
Top with lemon peelings to weigh down the elderflowers
Keep in a cool, dark place and give it a swirl each day
After 1-2 weeks strain the liquid through a mesh or muslin cloth *
Pour into sterilised bottles

*Add more sugar at this stage if you want a liqueur
It can be drunk alone, with tonic water, ice and lemon slices or added to fizz for a cocktail

One glass in and I'm feeling rather mellow.

Fetes des peres/Father's Day

Fathers Day in the UK and once again we've been blessed by hosting our two elderly fathers - a pair of peres.

Whilst not having large appetites, they both have a sweet tooth and so I decided to make Pear and Almond Friands which are a version of French Financiers.

140g unsalted butter
1tbsp plain flour
125g ground almonds
150g icing sugar
4 large egg whites
1tsp almond extract
1 pear from a tin
4tbsp flaked almonds

1. Melt the butter in a pan and set aside to cool
2. Mix flour, icing sugar and ground almonds together
3. Add the lightly beaten egg whites and almond extract
4. Pour in the cooled butter and mix
5. Chill in fridge for 2-3 hours
6. Divide batter into lightly greased muffin tins
7. Place a few diced pear pieces in the centre & scatter flaked almonds around the edge
8. Bake in preheated oven at 180/gas mark 4 for 20-30 mins until cooked & browned at edges
9. Leave in tin to cool for 10 mins then turn out onto a wire cooling rack
10. Serve slightly warm with double cream

Both dads agreed the pears for a pair of peres were pearfection!

Minted

The health benefits of mint have been celebrated throughout history. It is known to improve digestion and prevent nausea, acts as an anti-inflammatory, aids recovery of colds, reduces fever, treats bad breath and improves mental awareness and reduces stress. Mint!

Mint is easy to grow and will spread through your garden so is best grown in a pot and can be submerged in your garden bed. This helps prevent the roots spreading.

There are many kinds of mint and whilst the overriding taste will be mint, some smell of lemon, grapefruit, banana and even chocolate and can be used in many ways.

The summer meal below consists of courgette, pea and mint fritters served with a watermelon, feta and mint salad and minted new potatoes.

A refreshing drink is mint tea where mint leaves are infused in hot water. This can be done from fresh or dried mint as well as purchased peppermint tea bags.

Other drinks include a mint julep consisting of bourbon, crushed ice, sugar and fresh mint. My own favourite is mojito where white rum is substituted for bourbon. Maybe this one should only be consumed after eight!

Green Gardening

Finally watching Chelsea Flower Show on catchup, the two standouts for me were how gardening and being in open spaces can help with mental health and, secondly, the importance of growing food sustainably.

Camfed's Giving Girls In Africa A Space To Grow highlighted climate change hardy super-crops which are resilient to pests, diseases and dry spells as well as being fortified with vitamins.

The Montessori Centenary Children's Garden encouraged children to pick flowers, eat edible flowers and herbs, watch pond life and learn about future technology with plants being grown under artificial light.

Gardening Will Save The World by Tom Dixon and IKEA showcased plants with medicinal, health and environmental benefits as well as those growing using hydroponic technology which is a method of growing plants without soil.

Right in the heart of London there is a tunnel 33m below ground where salad leaves and herbs are sown onto a kind of mat and kept in the dark. Once sprouting, they are placed under LED lights. The benefits are that intense flavours are grown in a short space of time. Growing in these circumstances mean there are no insects and the plants are not prone to disease, therefore eliminating the need for pesticides and other harmful chemicals.

It's good to see how diets may be improved in Africa, how our future generation will understand the benefits of looking after the earth and how science and technology may be the way forward in providing food for the planet in the future.

Palm Oil

There was a time when all I had to worry about was whether there was a vegetarian option on a menu or at a party. No meat, no fish and, preferably, no Quorn for me thank you very much. How things have changed. Now I need to know if the vegetables are organic, how many miles they've travelled to get to my plate and, what they're cooked in.

My (non-veggie) husband loves fish and chips. Yesterday on the way back from the west coast we stopped at an F+C restaurant. Deciding on a portion of chips with mozzarella sticks I asked the waitress what the chips were cooked in, meaning beef dripping or vegetable oil. I was amazed to hear her say Palm oil. My conscience pricked and I struggled with my demons before giving in to hunger and eating them.

Palm oil is, in fact, in many of the foods we eat, the packaging it comes in and the toiletries and cleaning products we use. It is, indeed, hard to avoid. The reason it is so widely used is that it is far more economical to grow than soybean or coconut trees, using up to ten times less land so I don't imagine it will be banned altogether and many people's livelihood depends on the industry. What we do need to establish is whether it is from a sustainable source or not.

Oil palm trees grow in tropical conditions. Deforestation causes the release of greenhouse gases which then ruin the natural habitat of orangutans and other species. The only sustainable way to grow these trees is to plant them on land which has already been cleared. It's a bit like the green belt vs brown belt land for building. There is a body (RSPO) which has tightened the rules on using only sustainable Palm oil and in 2012 the Government pledged the UK would only use oil from sustainable sources. By 2016 we achieved 75% but there's still a way to go both in the UK and globally.

Tomorrow I shall be emailing the manager of the restaurant to ascertain whether the oil is from a sustainable source. Hopefully so as those chips are laying heavy in my stomach and, on my conscience.

When Life Gives You Lemons

When life gives you lemons ... Make Limoncello!

During a recent visit to Naples, Italy, I visited a small, family run business making the vibrant yellow liquor. We were welcomed and given sample tasters of both the traditional and the milky Limoncella Crema. 

The process was then explained (and can easily be replicated on a smaller version at home).

lemon skins + alcohol + sugar + boiling water (or milk for the cream version)
leave for a while (7 days or so)
strain, bottle and serve
Voila!

This delicious digestif served at the end of a meal is a bright end to the night

Planet Potential

This week marks the 93rd birthday of global treasure, broadcaster and natural historian, David Attenborough. He has brought wildlife and plant life to our screens for many decades and his most recent Netflix series, Our Planet, is both fascinating and frightening. When Sir stands in front of us and declares that we have only a matter of years left to protect and save our world, we had better pay attention.

Series producer Keith Scholey tells us that the next 20 years are critical and that it's not just about saving our wildlife, it's about saving ourselves.

At the same time Swedish schoolgirl Greta Thunberg has told MPs that her future has been "stolen" and has rallied other students to protest about climate change. 

So, the elderly and the young seem to understand the need to act, and fast, but what about the middle ground? Extinction Rebellion, the climate change activists, have also increased public awareness with their peaceful protests in London.

So we have just had local elections in the UK and the results are a real shake-up for the two main parties, the Lib Dems being the biggest winners and the Green Party making progress. Brexit is probably the main culprit and the public honestly don't know which way to vote.

For those of us wanting to save the planet, we need clear leadership. We need someone at the helm to make recycling compulsory and consistent, someone to ban the production of non-recyclables, someone to give us clear rules to follow. If we are all singing from the same (bird)song sheet we can reduce our carbon footprint.

If you want to vote this week, try this, from Michael Pollan, author, journalist and activist;

"The wonderful thing about food is you get three votes a day.
Each one has the potential to change the world."

Ice Ice Baby

Borage, also known as Starflower, is in full bloom in my garden at the moment. I have both the original bright blue as well as a white flower cultivar. This old fashioned herb, thought to bring cheerfulness, comfort of the heart and merriment, is completely edible and can be used in salads, drinks and as cake decorations. It has a cucumber-like flavour and is therefore a good addition to Pimms and G&Ts.

Today I have picked the flowers and placed them in ice cube trays. They will make a fabulous addition to summer drinks.

Easter Feaster

Hope you've all had a lovely Easter. High temperatures over the Bank Holiday Weekend in the UK feasting on hot cross buns, Easter baking and chocolate eggs.

Eggstremely tasty!

Ratatouille

Twenty-nine years ago, when I first became vegetarian, ratatouille was my staple dish. I don't recall following a recipe but just threw a bunch of ingredients into a pan and stirred. Jokes abounded amongst my meat eating friends; "is that one rat or two?" My husband used to peer into the pan and say "having mush again?"

Well he was probably right. My version of this French Provençal stew consisted of soggy courgettes and tinned tomatoes with a few 'erbs thrown in.

Since those days I have tried cooking Delia's method (no need to salt, weight and drain the courgettes and aubergines these days) as well as Jaimie's, both successfully. Ratatouille can be served on its own, as a side dish, stirred through pasta or as a filling for lasagne. This week I did the Green Roasting Tin version which meant roasting all the ingredients before topping with breadcrumbs and vegan Parmesan. Easy, delicious and a complete meal with not a trace of rodent.

If you want your kids to eat more veggies, get them to watch the Disney film Ratatouille and then YouTube the recipe and cook it together.

Tray Bon

Following on from last week's excitement on receiving a new cook book, The Green Roasting Tin, I'm here to see if the proof was, so to speak, in the pudding.

The recipe I tried out was the Lux Warm Winter Salad, consisting of roasted Maris piper potatoes and celeriac with Parmesan, watercress, walnuts and soft boiled eggs with a dressing containing indulgent truffle oil.

Peeling the potatoes and celeriac was as tough as it got. Once done, it was a case of throwing them into a shallow tray with garlic cloves, oil and seasoning and roasting for 45 minutes. I soft boiled some eggs, whisked up a dressing and added the Parmesan, walnuts and watercress. 

This dish made a very tasty, substantial meal. A smaller portion would have made a nutritious lunch and an even smaller plate, a starter.

I would definitely make it again although there are 74 more recipes to try!

The Mother of All Days

Mothering Sunday. The day we celebrate the mother of all ...well, mothers. Our own is, or should be, the best, whether birth mother, adopted mother or chosen as a mother figure.

Today my own children have been kind to their mother. They have a) (most importantly) treated me with their presence and b) (a close second) treated me with their presents. It's been a win-win! Aside from the beautiful flowers and cards I was given a new veggie cookbook; The Green Roasting Tin by Rukmini Iyer.

So far I've only had chance to read the intro and gaze at the beautiful pictures (something my children would have done at an early age, declaring they'd "read the book!") and already I'm hooked. I haven't been allowed in the kitchen much today but I'm raring to have a week of tasty easy-peasy vegan and vegetarian tray bakes. The ingredient combinations look amazing and there are a mixture of quick midweek suppers and longer, slower weekend bakes. I love cooking but am quite a lazy cook and really like the idea of swishing stuff around in a shallow tray with a drizzle of this and a sprinkle of that before leaving it to absorb flavour as it cooks without any interference until serving time. 

As Rukmini writes "chop, kick back and let the oven do the work." Yes ma'am!