What I've been cooking recently
I’ve been cooking a lot recently. For us, for clients, for cooking classes and also testing out new recipes for the next edition of An Honest Kitchen.
It’s been thoroughly enjoyable work – interesting, rewarding, creative and very, very tasty.
I’m excited about the new issue of An Honest Kitchen. We’re giving the magazine a fresh look, trying out some new things and focussing on making the cooking easy.
As part of our process, I take photos during my recipe creation and testing. Photos of ingredients, different stages of the cooking, what the final dish looks like. It gives us ideas to talk about and clarifies what I’m doing.
I always find it interesting to look back at these early photos – some recipes change dramatically, while others stay almost the same.
More about An Honest Kitchen in the next few weeks.
Over time I’ve become a demon omelette maker, and while I always try and cram far too many greens in there, it’s my favourite breakfast. Especially on a warm, sunny day.
When I’ve been working from home, weekday lunches have often been variations of a tahini salad.
This one included roasted pumpkin and cauliflower, broad beans, chickpeas and lots of greens, but I regularly vary the vegies, change around the proteins and tweak this dressing.
On the busiest weeks I’ve pre-prepared vegetables, pre-cooked eggs and tofu and made a batch of dressing on the weekend, so lunch becomes a five minute salad bar pick and mix.
A few weeks back I made a broccoli gratin. A highly adapted variation on this Martha Shulman recipe. Instead of steaming the broccoli, I cooked it Heston Blumenthal’s way – which adds a whole extra layer of flavour.
Then, not having any breadcrumbs and not wanting to get my food processor out to make some, I tore some bread into chunks and tossed these with olive oil and garlic. Layered them on top of the gratin and then baked in the oven. It was delicious.
I’ve also been playing with fruit and salads for a client – three recipes that I’ll tell you about another day. And, of course, I’ve been cooking with beetroot. A few weeks back two bunches came in my vegie box. In the middle of a busy week I ended up cooking them in the oven with olive oil, balsamic, garlic and dried oregano. This is an old Jamie Oliver recipe I’ve made over and over and over.
The cooked beetroot then became part of my lunch-time salad bar and the leftovers went into another very pink frittata.