Hake grilled with spring onion mayonnaise

grilled hake with spring onion mayonnaise

Yes, it’s those pesky spring onions again! Having made the spring onion pancakes, and the spring vegetable risotto, I was nearly through them all. This hake recipe used up nearly another bunch. Not many to go now… There were a couple of inspirations for this dish. Firstly, my Mum, who …

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Spring vegetable risotto – dairy free

spring vegetable risotto

Ever since we came back from the Country House Shabbat with four bunches of spring onions, I’ve been trying to come up with ways to use them up. My Mum said she’d seen a recipe somewhere for a risotto which included, among other things, spring onions. I decided to give …

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Zesty tuna pasta – hot or cold

This zesty tuna pasta is a quick dinner that I’ve been making, in one version or another, since I was a student, I think. I much prefer it to the ubiquitous tuna-pasta-sweetcorn combo that comes cold with mayonnaise or hot with some other kind of creamy goo (condensed mushroom soup?) …

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Maple roasted carrots and parsnips

maple-roasted carrots and parsnips

As side dishes go, maple roasted carrots and parsnips are definitely among my favourites. Dead quick and easy to prepare – you can even do them in advance and keep them in the fridge till an hour before you want to eat them, then just shove in a preheated oven. …

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Asian-inspired aubergines

Asian-inspired baked aubergine with almond noodles

I usually end up doing vaguely Mediterranean things with aubergines, but just fancied a change this time. I had intended to stir fry the aubergine with some smoked tofu and the asian-inspired sauce, but Kipper started telling me how much she “LOVES baked aubergines”. So I ditched the tofu and did …

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Almond noodles – peanut noodles without peanuts

almond noodles with baked aubergines

I have a recipe for peanut noodles. I know that’s it’s delicious. And yet, somehow, over the years, my mild dislike of peanut butter has become so overwhelming that I now can’t even contemplate having it in my house, never mind opening a jar of it and actually consuming some. Bleurgh …

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