This simple pink & creamy rhubarb fool is made with the first picking of the most tender and pink rhubarb. These beautiful stems are a fleeting delight and are just starting to appear around now in my vegetable garden. Later in the season the stems will be tougher & not so pinky (although still delicious to eat) so you only have a short window of opportunity to pick it. Remember to pull the stems away from the plant (gently) rather than cutting them off. Take care also when cooking it as it needs a gentle touch or you will end up with a mush and you will lose the lovely pink colour- you have been warned. I have used Greek yoghurt for a lighter version of the pudding but you can use whipped double cream if you prefer.
Serve with some little homemade shortbread biscuits. Search for my recipe for Lavender shortbread thins and instead of the lavender substitute a small amount of finely ground, edible rose petals to make the prettiest biscuits to serve with this pretty dessert -is that pretty enough for you?
This smoked trout mousse can be served as an elegant starter or it’s perfect for a light lunch. It can be made with smoked mackerel which is much more economical (and has a stronger flavour) but for a special occasion, the trout is lovely. It’s a handy recipe to have as you can make it a few days ahead, indeed the flavour develops so this is preferable anyway or you can freeze it. Serve with warm melba toasts. Splendid.
This is a take on the famous Turkish dish ‘Imam Bayildi’, a delicious combination of baked, silky, smooth aubergines with an aromatic stuffing. Legend has it that the Imam fainted with pleasure after tasting it. I’m not sure if I fainted the first time but it has become one of my all-time favourite dishes. If you are planning on improving your diet by eating less meat then this is a great dish, if you are cutting out dairy products as well then it is also suitable for a vegan diet. Personally, I’m going down the road of eating less meat and making sure that the meat I eat is better quality and the result of a higher welfare standard.
You could serve these aubergines as part of mezze type meal (lots of little dishes served before a meal). These could be hummus, falafel (see my own recipe for these), spicy sausage, cheese, stuffed vegetables, olives and tzatziki etc. I love all these little dishes, with bigger portions, for a pick & nibble more sociable sort of meal.
Give it a go, try not to faint and enjoy this meal with friends.
The trouble with kids is that if you say ‘you must eat 5 a day’, ‘you must eat your greens’……they can stick their heels in and REFUSE to have anything AT ALL to do with ‘healthy eating!! So finding new ways to introduce vegetables into their diet is important-it’s no good cooking dishes, however nutritious, if they don’t appeal to the little darlings.
Here is an easy supper dish you can rustle up in between activities and homework…using ‘super’ broccoli-a super food if ever there was one. I have packed in lots of vegetables, chicken and served it up with noodles-always good for a slurp. Try eating this with chopsticks for even more possibilities for hilarity. My top tip is to involve children in preparing their own food-they are much more likely to want to eat something they have made themselves. Participation depends on what you are cooking and age of the children but there is always some thing that can do help with such as cutting up the vegetables, setting the table, deciding the weeks menue or clearing away. Have a go with this recipe:
Well it’s been a while, call it the post Christmas doldrums and the rather gloomy wet weather here in West Cumbria. I am up and running now with all my good intentions and plans for the New Year. My taste buds need a little livening and this salmon recipe is just the job. Nice and light and very zesty and so quick to prepare you will be astonished – if you get a wriggle on you could have it prepared and in the oven in 10 minutes and on your plate in 20 minutes and have lots of time left for all those other intentions…