If you are a bit of a foodie and/or follow any social media here in the UK, you’re probably more than aware that this month has been dubbed #OrganicSeptember. Everyone’s being encouraged to celebrate all things organic. The message is that by making a small change to your everyday shopping, we can make a big difference: swapping to organic food has huge benefits for people, animal welfare and the environment.
While most of us will agree that organic produce is better for our environment, better for animal welfare and, well, just a more natural approach, isn’t it hideously expensive to shop organic? I try to buy organic wherever I can, particularly fruit and vegetables. For instance I have a weekly organic veg box delivered by Riverford – although I tend to do this less during late summer and early autumn when we tend to have a glut of veggies in our own garden. But I doubt I could afford to go totally organic.
Sick of cliches about diet food? The ‘gals’ from Adland are sure to put a smile on your face!
We don’t eat a lot of processed cheese in the Bangers & Mash household, but I am trying to keep an eye on my weight so when Kerry invited me to try out their LowLow cheese spreads I was keen to give them a go. This spoof ad made me chuckle and I love the idea of cutting down on our fat intake without sacrificing on taste. Can it really be possible?
While LowLow probably won’t replace a couple of slices of a mature local Cheddar in my lunchtime sandwich, I was impressed with LowLow as a cooking ingredient and will use it again as a substitute for full fat soft cheese or maybe even cream in certain dishes.
Kerry sent me recipes for Pancetta Wrapped Chicken and Spring Vegetable Risotto and I put them to the test on my family, including my discerning mother who was over from Spain to stay this weekend. I played with the recipes a little to suit the tastes of my brood and also to make the most of what happened to be in our fridge, particularly the heaps of wild garlic and purple sprouting broccoli we have to use up.
The first dish I tried out on my family was the Pancetta Wrapped Chicken. Both my husband and mother pulled faces when they saw I was cooking with a low fat cheese spread, and I rather wished I hadn’t told them beforehand what I was up to. Personally I thought the end result was rather good. I don’t think I would have spotted the cheese was a low fat alternative if I hadn’t already known, but Jason and my mum were convinced it tasted different to normal soft cheese. However, they still ate it regardless and the children wolfed theirs down quite happily. Here’s what I did…
Pancetta Wrapped Chicken
2 large sweet potatoes
1 tsp Cajun seasoning
low-fat spray
4 chicken breasts
125g LowLow Mature Cheddar Spread
8 sun-dried tomatoes
8 slices of pancetta
300g spring greens
black pepper
Preheat the oven to 180°C (gas mark 6).
Scrub the sweet potatoes, dry with kitchen towel and slice into wedges. Place in an ovenproof dish, spray with a little low-fat oil and sprinkle with Cajun seasoning. Roast in the oven for around half an hour until soft inside and a little charred on the outside.
Meanwhile, prepare the chicken breasts by cutting a slice in each one at the thickest point, to create a pocket. Spread a quarter of the LowLow Mature Cheddar Spread into the pocket and pop a couple of sun-dried tomatoes into each one.
Wrap 2 slices of pancetta around each chicken breast, making sure to seal the pocket.
Place the chicken breasts on a baking tray and spray with low-fat spray. Season with black pepper. Cook for 20 minutes.
While the chicken is cooking, shred the greens and steam for 4-5 minutes.
When the chicken is cooked through, slice and serve with the greens and sweet potatoes. Enjoy!
When I made the Spring Vegetable Risotto the following day, I learned from my previous mistake. This time I didn’t tell anyone I’d used LowLow when I served up this lovely fresh and creamy risotto. It went down an absolute treat with adults and children alike, and my husband and mum both requested second helpings. The LowLow gave the dish a rich cheesiness, which wasn’t too cloying, and rather good to know wasn’t piling on the calories at the same time. Here’s how I prepared the risotto…
Spring Vegetable Risotto
2 tbsp olive oil
1 large shallot, finely chopped
300g risotto rice
1.25 litres vegetable stock (hot)
200g spears of asparagus spears, trimmed at an angle
200g purple sprouting broccoli
100g frozen peas
125g LowLow Mature Cheddar Spread
large handful wild garlic, roughly chopped
Heat the oil in a large, heavy-based saucepan. Add the shallots and sauté for 3-5 minutes until they are soft. Stir in the rice so it is coated with oil.
Pour in a ladleful of stock and stir. Cook, stirring regularly until the stock is absorbed. Continue until the stock is used up and the rice is tender all the way through.
In the meantime, steam the asparagus and broccoli until just cooked, retaining a little bite.
When the rice is cooked, stir in the asparagus, purple sprouting broccoli, LowLow Mature Cheddar Spread and wild garlic. Cook for a minute or two until the vegetables are heated through and the cheese has melted. Serve immediately, sprinkled with a little extra wild garlic.
If you’d like to try Kerry’s LowLow yourself, I have five vouchers each worth £3 to give away. Simply leave a comment below saying why you’d like to try it.
What a difference the sunshine makes. For the first time I can remember in a very long time, we got to enjoy fine weather on a bank holiday weekend. We spent as much time as we could outdoors and it felt like we were on a mini holiday. The whole of nature seemed to have jumped into action with the trees, hedgerows and fields bursting into spring flower.
For our breakfasts we’ve been enjoying homemade fruit smoothies. My husband Jason concocted indulgent blueberry smoothies with vanilla ice cream and sprinkles on top…
… while I got the children making slightly healthier smoothies with mango, passion fruit and apple, along with some special edition mango and passion fruit flavoured Actimel we were kindly sent to try out. A deliciously fruity start to the day.
On Saturday my parents came to stay. They arrived just in time for lunch and we tucked into spring lamb that had been slow roasting in the Aga all morning, served with homegrown purple sprouting broccoli and an Ottonlenghi-inspired aubergine and courgette risotto (a recipe I’m going to be making again and again), all washed down with a light, sunshiny rosé.
To walk off lunch we took a leisurely stroll around the tranquil Bishop’s Palace Gardens in nearby Wells. I’m working at the moment in Wells so it makes a lovely change to visit the city as a tourist. The children loved dressing up as bishops (perhaps by the time they’re grown up the Church of England will actually allow women bishops?), climbing trees, playing Pooh Sticks with Grandad in the palace moat and trying to wake the sleeping willow dragon. I was rather taken with the community gardens – what a wonderful place to have an allotment.
On Sunday we took Nana and Grandad for a walk across the fields behind our house, carefully skirting around the protective cows and their calves, to go and feed the two local nanny goats. One of the goats was so heavily pregnant she could barely walk; it made me wince to look at her. We also visited the field of sheep and their dainty lambs, whereupon Mia decided we should buy ourselves a pet sheep and lamb and keep them in the garden so that Daddy doesn’t have to mow the lawn anymore. Grandad tried to teach Mia to make duck noises by blowing on grass (unsuccessfully) and we foraged for wild garlic in the hedgerows (successfully).
On Sunday afternoon, possibly the warmest day of the year so far, I decided to do some baking. Crazy I know! I rustled up some zingy lemon mascarpone cupcakes and we decorated them with these pretty wafer butterflies from Dr Oetker. Perfect for an impromptu garden party underneath our apple tree that’s just beginning to bud – hopefully we’ll actually get apples this year. Jessie normally hates butter icing as it’s so rich, but loved this mascarpone topping because “It’s lovely and lemony!”
And then on Bank Holiday Monday, along with seemingly half of Somerset, we climbed up Glastonbury Tor to enjoy what are arguably the finest views in the Westcountry. The girls had great fun pretending to be the tor monsters when we reached the top. We really should have taken a picnic with us, but instead found ourselves in the fabulous Hundred Monkeys bistro in Glastonbury afterwards for a well-earned late lunch of deliciously meaty burgers served in artisan bread rolls, local Somerset cider, ice cream coke floats and ever so tempting homemade cakes. If you’re ever in Glastonbury, I heartily recommend it. While we were waiting for our food, the children invented a new game of napkin dot-to-dot; I rather like our arty creations…
So that was how we spent our bank holiday. What did you get up to this weekend?
Disclosure: I was sent samples of the new limited edition Mango & Passionfruit Actimel to try out, along with fresh fruit and a smoothie maker. I also received samples of Dr Oetker’s Wafer Butterflies to see what I thought. No money exchanged hands and the views expressed here, as they are throughout my blog, are completely my own.
I’m linking this post up with this week’s Kids in the Kitchen hosted by Look What Mom Found – it’s a great way to share ideas and recipes for involving this little ones in the kitchen.
I know spring has most definitely sprung when the scent of wild garlic starts wafting out from the hedgerows, which are completely overrun by them this time of year. As the weeks go on, the aroma can get really rather heady and pungent. Almost intoxicating on warmer days when the pretty white flowers are in full bloom.
Despite being in plentiful supply for at least a month of the year here in Somerset, I’ve never made much use of them other than adding a few chopped leaves in a salad here and there. But now that I’m a genuine foodie (well, I write a food blog don’t I?), I’ve decided it’s my duty to do more with them.
Also known as ransoms, buckrams, broad-leaved garlic, stinking Jenny, wood garlic, bear leek, bear’s garlic and gypsy’s onions, the wild garlic is a wild relative of the chive. It has a delicate taste, a delicious combination of chive and garlic. Both the leaves and the flowers are edible.
When thinking of recipe ideas for the wild garlic, two immediately came to mind: risotto and pesto.
Last weekend we tried it in a risotto and it was an absolute triumph. Grown ups and children enjoyed it alike. I was impressed by the fact it tasted so special, almost extravagant, even though one of the main ingredients was completely free. Perfect family food on a budget. It felt good to pop down the lane with my oldest daughter, grab a few bunches and within half an hour or so turn it into a delicious feast.
I plan to try it in a pesto next week, so watch this space.
In the meantime, here’s my recipe for wild garlic risotto. I happened to have some leftover chicken from another meal in the fridge so I’ve added this but I think it would work equally well without.
Wild garlic risotto
Serves 4
2 tbsp olive oil
1 onion, peeled and finely chopped
320g arborio risotto rice
1 litre hot chicken or vegetable stock
300g cooked chicken, torn or cut into bitesized pieces (optional)
2 large handfuls wild garlic leaves, washed and roughly shredded
100g Parmesan cheese, grated
Salt and pepper
Extra virgin olive oil and wild garlic flowers to serve
Gently cook the onion in the olive oil in a large frying pan for around 10 minutes until golden. Add the rice and fry for another couple of minutes.
Stir in the hot stock to the rice a ladleful at a time, allowing the liquid to be absorbed before adding more. Keep going until you have added almost all the stock.
As the last ladleful goes in, throw in the wild garlic and (if you’re using it) cooked chicken, and stir together for two to three minutes.
Just before serving, stir in the Parmesan cheese and a grind of salt and pepper to taste. Plate up, drizzle with a little extra virgin olive oil and decorate with a wild garlic flower or two.
There are certain dishes that make you feel good simply by preparing them, even before you get to the eating of them. This risotto is, for me, one of these dishes.
It’s partly because it consists mainly of leftovers. The chicken comes from a roast chicken we enjoyed a couple of days earlier, while the stock was made from the bones of the same bird. Spreading ingredients over two or three meals in this way makes me feel quite virtuous, like a proper old fashioned cook.
And then there’s the way you cook a good risotto. It takes care and patience. You can’t turn your back on it for too long. It takes love, and in return you feel loved for making it.
People can be put off making risotto because they dislike the idea of having to stand over the pan, constantly stirring the rice. I know I used to be. But really, it’s only 20 minutes of your life, and it can be almost therapeutic to stand there and let your mind wander. It’s almost like meditation.
Finally, of course, it tastes so good. Just a few simple ingredients and a bit of stirring and you end up with a creamy hug on a plate. Most definitely my idea of the perfect comfort food.
Chicken and pea risotto
Serves 4
2 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
320g arborio risotto rice
300g (approx) cooked chicken, torn or cut into bitesized pieces
1 litre hot chicken stock (homemade or from stock cubes)
250g frozen peas
100g Parmesan cheese, grated
Salt and pepper
Gently cook the onion in the olive oil in a large frying pan for around 10 minutes until golden. Add the garlic and rice and fry for another couple of minutes.
Stir in the hot stock to the rice a ladleful at a time, allowing the liquid to be absorbed before adding more. Keep going until you have added almost all the stock.
As the last ladleful goes in, throw in the peas and the chicken and stir together for two to three minutes.
Just before serving, stir in the Parmesan cheese and a grind of salt and pepper to taste.
Lorraine Pascale muffins Riverford risotto My soup
A rather large butternut squash arrived in our veg box last week. So as well as making my usual soup, I thought I’d try out a couple of new recipes on the family.
The first of these was a Lorraine Pascale recipe I’d seen her do recently on TV – pumpkin and rosemary muffins.
Pumpkin and rosemary muffins from a Lorraine Pascale recipe
It’s a great recipe, ever so easy, and would definitely recommend you try it. My husband and I enjoyed the muffins one lunchtime. We had them warm, with a little butter and some mature Cheddar cheese on the side.
Unfortunately our daughters were not so impressed to find them in their lunch boxes at school and nursery. I think perhaps the rosemary was too overwhelming a flavour for them. Oh well, you can’t win them all, but you’ve got to try!
So I put the remainder in the freezer and I look forward to enjoying them at some point, sans enfants.
I won’t write out the recipe for pumpkin and rosemary muffins here but instead direct you to the BBC Food website.
The muffins used about a quarter of the butternut squash. I took another quarter for a squash risotto as inspired by the lovely people at Riverford Organic, who deliver our weekly veg box.
Riverford’s squash risotto
Now this was a success with the whole family, almost. The kids really enjoyed it, wolfing it down in seconds. It’s easy to eat, so very good for toddlers and babies getting to grip with new textures. My husband did quite like it I think, despite a few comments about the lack of meat. Which is normal from him.
This is another simple recipe. I only used half the quantities given in the Riverford recipeand I still had enough to feed two adults and two children, with a couple of portions left over for the freezer.
With the remaining half of the squash I cooked up a big pan of soup. Butternut squash makes for a very satisfying soup and children in particular love it, probably because they’re rather partial to those sweet flavours.
Roasted butternut squash with rosemary
I usually boil the butternut squash with the potato but this time it had already been roasted, as I’d needed cooked squash for the other recipes. I think I prefer it this way. It gives the soup a slightly more smokey flavour which is delicious.
Butternut squash soup
2 tbsp olive oil
1 onion, peeled and chopped
1 small butternut squash, peeled, deseeded and diced
1 potato, peeled and diced (if you like a thicker soup, add another potato)
1 litre vegetable stock, hot
Salt and pepper
Heat the oil in a large pan and add the onion. Gently fry until golden.
Add the squash and potato and cook for a minute or two before pouring in the hot stock.
Bring to a gentle simmer, then cover and cook for 15 minutes.
Liquidise the soup until smooth using a handheld blender or in a jug liquidiser. Season to taste with salt and pepper.
It’s lovely to have homemade soup ready to warm up when you’re forced to grab lunch at your desk
As butternut squash is in season right now and in plentiful supply, I’ve entered this post into the Simple and in Seasonblog event for February over at Fabulicious Food.
I love the idea behind this blog event – highlighting the best of what’s in season now and sharing recipes using those wonderful ingredients.
Some gorgeous looking recipes have already been posted, and I look forward to seeing many more over the coming month.
If you’ve got a recipe using seasonal ingredients, you should check it out!
Bangers & Mash 