Indian food is all about the – not-so-optional – extras. A curry isn’t as it should be without a hastily torn handful of flatbread, a refreshing salsa or a dollop of homemade mango chutney. Even better, why not create something a little more complex, such as a bowl full of crispy onion bhajis, or – yes, you guessed it – vibrantly-coloured Spinach Pakoras. These are the additions that truly make a dish into a meal.
This recipe is an homage to the many times we’ve all been to our local deli/cafe and found ourselves astounded by the hastily thrown together salads, which are soon found to be perfectly balanced and down-right delicious. Usually, my recipes feign a sense of deep-thought and consideration; the Green Bean and Butternut Squash Salad you see before you is the product of nothing more than a swift glance around my fridge. Hastily thrown together, it is nonetheless perfectly balanced and downright delicious.
Drizzled with local honey and extra virgin olive oil, this recipe for Beetroot, Pear and Goats Cheese Salad brings an interesting and complementary range of flavours to the dinner table. Served in large chunks, it’s a salad perfect for sharing with others as a starter, or even main meal.
For me – and my toast – Spiced Blueberry Jam is at the pinnacle of preserves. Unlike other jams – strawberry jam, rhubarb and ginger jam – blueberries maintain their structure and texture throughout the jamming process. Dried and concentrated, the presence of whole berries adds a welcome burst of flavour – or several – to every mouthful. The experience is truly divine.
Though indigenous more or less across the European continent, gooseberries are best known for their use, traditionally, in the British Isles, which has a climate particularly well-suited to their cultivation. Now, usually when I get my hands on a berry at this time of the year it immediately gets preserved – strawberry jam, raspberry jam, apricot jam – but it seemed a shame not to experiment a little with such a little used ingredient. So, Gooseberry and Stem Ginger Cordial it is!
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.