A terrific day of simple and eminently achievable meals. The sun is shining and spring is firmly on the horizon.
BREAKFAST
LUNCH
EGG SALAD SANDWICH
While I do love an egg mayo sandwich, the vinaigrette version really has my heart. It’s just got a little more pep. I whisk together 1 tbsp Dijon mustard, 1 tbsp white or red wine vinegar and 2 tbsp olive oil. Then stir in 2 grated hard boiled eggs, diced shallots capers, salt and pepper. Then pile into a baguette with watercress and crisps for crunch.
DINNER
Courgette & fried butter beans
Such a speedy and nutritious meal. Think of the beans as nature’s gnocchi here.
Get the full recipeRECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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