This is a bit of a trash recipe title isn’t it? Vegemite on noodles is as basic as it gets but I’ve fancied it up for you and made it extra delicious. This is the food I crave when I’m feeling a bit under the weather, and my current sinus infection situation has me cooking like a basic bitch.
It’s 2020 and the first two weeks have been a blur of work, illness and a country shrouded in smoke and fire.
This is everything. The perfect Christmas side, a decadent pile of greens that are taken to an entirely new level by the lemony brown butter that coats them. Salt, fat and acid harmonising over bright fresh greens and those little radish wedges that are transformed by the butter. The secret to this dish is using a beautiful good quality butter, like Lewis Road Creamery who have oh so kindly sponsored this post and make incredible grass fed butter.
The crumbed zucchini sticks in these babies are a dream, I’m happy just dipping them in chipotle mayo and calling it a day.
Any pasta will work in this as it’s all about balancing those vinegar caramelised mushrooms with the creamy whipped ricotta that the pasta sits on. All this is tied together with the peppery rocket to contrast the rich ricotta and it’s a dream. Light enough for spring while still taking advantage of the amazing mushrooms around at the moment.
This is a pasta bake that perfectly celebrates the season. Filled with sweet spring zucchini, late season lemon and light ricotta the pasta shells avoid being heavy and are fresh and light. The brightness of passata and melted mozzarella make it a super moreish dish.
These super simple vegetarian pies are made in muffin tins. – no fancy pie moulds needed! They’re s gloriously yummy time filled with vegetables and a luscious sauce.
These are inspired by a special I had at Yafo in Berlin. It was deep fried pieces of pita, topped with pulled lamb, feta and pickled things. It was incredible. This is a lighter vegetarian take that’s really easy to make.
This soup is light and fresh yet comforting. Plus it comes together very quickly so it’s basically the perfect weeknight winter meal.
I have a very similar soup to this using parsnip on the blog but I’ve actually made it many more times using pumpkin so thought I should really share this recipe too! The roasting garlic and pumpkin fill your house with the most delicious winters smells.