Winter is all about simple, comfort eating. But that doesn’t mean every meal should be a stew. Tagliatelle Primavera (literally ‘spring’, but we’ll ignore that bit) is a simple, one-pot pasta dish, perfect for the early year. Weekends especially.
For most, turkey has become the centrepiece of the Christmas table. Adorned with all the trimmings it can be quite a fetching bird, but it does have its drawbacks. Firstly, turkey simply isn’t quite as good as chicken; and, secondly it isn’t exactly appropriate for vegetarians. There are a number of solutions to the first problem, of course; ham, goose, duck and chicken are all adequate replacements. However, the second dilemma is a little trickier, and that’s where the humble nut roast comes in. Suitable for vegetarians and, without much difficulty, vegans this recipe for Hazelnut and Parsnip Nut Roast makes for a superb centrepiece free from the cost and potential problems associated with meat.
Though mulled wine (gluhwein) is generally considered the most popular winter drink – at least in Europe – Mulled Cider is becoming increasingly common in the UK. As you can imagine, this warming drink is served almost universally in the cider pubs/barges/dungeons of the West Country at this time of year. With this recipe, it’s easy to bring the spicy, festive feeling of Mulled Cider home!
Chorizo is one of those very rare ingredients that gets along with anything in its vicinity – food or otherwise (except perhaps pigs). Not only does chorizo accompany kale to pleasing effect, it is suited rather handsomely to cabbage. This naturally leads one to suspect that our spicy Spanish friend could be bosom buddies with the entire brassica clan – all should be revealed in time. Meanwhile, why not make the time to appreciate the deep hues and rich flavours which accompany these wonderful ingredients?