One-Pot Mushroom Stew
Food blogging goes in yearly cycles. Between the months of November and February it’s obligatory, at some point, to devise a new one-pot stew recipe and state just how much we love the autumn and/or winter. Here we are again.
Food blogging goes in yearly cycles. Between the months of November and February it’s obligatory, at some point, to devise a new one-pot stew recipe and state just how much we love the autumn and/or winter. Here we are again.
Falafel is, perhaps, the original street food of the Middle East. While its origins remain shrouded, the inimitably vague finger of academia has pointed to it being first made in Egypt, perhaps as a meat-substitute during Lent.
Look at that meat. Crispy at its edges, yet scratch the surface and you’re greeted by a life-reaffirming juiciness. Forget the over-cooked burgers and sausages so full of rusk you’d scarcely recognise the pig; these ribs can’t be over-done. The longer you cook ’em, the better they’ll taste. This is how you win barbecue season.
It’s difficult to know for sure, but the warmth of summer must surely be just around the corner. And, well, even if it isn’t, there’s a certain purity to be enjoyed when tucking into a light, yet surprisingly hearty, couscous dish such as this.
Last year, on this exact weekend, I remember cycling through 5 inches of Welsh snow in unseasonably cold weather. Flash forward a year and things could scarcely be more different. As I write, the sun is shining and Bristolians are going hither and thither in little more than a t-shirt and sandals (no socks).
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.