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Pumpkin Soup
In France this is called the lovely sounding Potage au Potiron, but we’ll just call it Pumpkin soup! We harvested only one potiron, but with it weighing 16lbs I decided to use just a quarter of it. If you can’t get your hands on pumpkin I think you could successfully replace with carrots. The smell when cooking this is wonderful.
Lamb meatballs
A recipe with a rich tomoto sauce and small, juicy, lamb meatballs with rosemary and mint for flavour. Best enjoyed with spaghetti or tagliatelle – leftovers will freeze and taste great in a few weeks time.
Stuffing balls
If you’d rather not spend your time poking around inside a chicken or turkey, then here’s another way to make some delicious stuffing!
I like to try and add a bit of variety to the roasts that I cook and this stuffing, in it’s bite sized pieces is perfect. Feel free to use the sausages you like the most – I used pork and apple.
Dad’s Salsa Verde
My dad is famous among his friends for this salsa verde; you can find him in his tiny kitchen at regulars intervals making large batches of it to fulfill the requests that normally build up around Christmas time,
He swears it goes best with poached meats like beef and chicken, but I have established it’s fantastic with sausages too to cut through the fat or to stuff the whites of hard boiled eggs as a snack.
Poached eggs
Poached eggs are one of the simplest and satisfying breakfasts you can have. I’ve been surprised by the amount of people who are unsure how to cook them, or even scared too!
The most important thing, above everything else, is to use the freshest eggs you can get your hands on. These will not only give you the best tasting and looking poached eggs (lovely yellow yolks), but they tend to stay together more when you cook them.
Scrambled eggs
You may not be the same, but for me scrambled eggs need to be slightly runny, have cheddar cheese in and, most importantly, enjoyed with a cup of tea. The trick with making scrambled eggs is not to have the heat on too high and to keep stirring the whole time you’re cooking them.
Croque monsieur
Cheese on toast. You can’t beat it. That is, unless you double deck it and add some ham – then call it a croque monsieur. Great for a lazy brunch, or quick snack.
Yum in the sun: Part 3 (recipe included)
A recipe for asparagus with a poached egg on top, and crunchy granary bread. Plus, part 3 of Matt and Laura’s VW Campervan driving adventure around the South West of England, looking for best food on offer, and the best place to pop the roof up and eat up those sunset views.
Milts on toast
Milts are the roe of herring, a bit like cod’s roe, but softer and a lot cheaper. Very quick to make and probably something you haven’t tried before?
