We love pasta with pesto in this house. It’s our staple, our go-to meal when we want something quick and easy to prepare, my super quick work lunch. The boys love it with tortellini or gnocchi, Matteo loves it with spaghetti. When I started cutting out gluten and dairy about two years ago I worried that I would’t be able to eat pesto anymore and if the dairy free alternatives would be tasteless. Thankfully there are a few that are really nice, of which Sacla is my favourite and on my shopping list every week.
Spring is officially here now but what with all this cold weather and snow in recent weeks I’m still craving comfort food. I want warm dinners with meat and two veg and to light a candle on a cold evening and then snuggle up on the sofa feeling full and content! This cottage pie is so good, you’ll be going back for second helpings.
I wanted to do a little twist on the classic leek and potato soup. The only way to get Ethan to eat sweet (“orange”) potato is in soup and he gobbled it down. It can’t have just been for the reason that I said as soon as they’d finished they could go back to watching their superhero programme on TV!
This recipe serves two adults and two children as an accompaniment to pasta for one meal with at least three portions left over for other meals. I served this with brown rice spaghetti to make it a gluten-free vegan meal but you can use normal wheat pasta.
I used nutritional yeast to give the sauce more flavour, if you don’t have this and are not avoiding dairy or dairy intolerant you can stir in some parmesan cheese before serving.
As we only have a small kitchen we don’t have room for a lot of gadgets, I literally have room for my kettle and (smoothie) blender that I use every day, add some post, a lunch box, two fruit bowls and some water bottles and it’s more than cluttered! If you’re lucky enough to have a bigger kitchen than us and have a bread maker you can do the first bit of this recipe in it, saving some time.
This recipe serves 2 adults and 2 small children but makes lots of sauce so if making for more people you can increase the number of sausages you put in. If making for 4 like us and you don’t want to serve all the sauce for dinner you can save some and have some with pasta for lunch or dinner the next day.
This recipe serves 2 adults and 2 small children as part of a buffet lunch. We like to eat it with grilled halloumi cheese, sautéed spinach and salad potatoes. It tastes great served straight away but even better when it’s been left for a few hours or even eaten the next day.
You do need a bit of time to make the sauce as it tastes better when the meat has been cooked for a few hours and so breaks down. If you don’t have time in an afternoon to keep checking on it in a pan, you could try making it in a morning and leaving in the slow cooker on a low setting all day.
We’re having a bumper crop of courgettes at the minute thanks to some amazing sunny weather and lots of rain too. I’ve also had two rather large marrows because I missed them underneath all the huge leaves and didn’t go down to the vegetable patch for two days because of the rain. I came up with this recipe and it worked really well, Oliver asked me as soon as he’d finished when i could make it again so I consider that a win!