Burgers with Courgette & Peperonata

We love homemade burgers from our BBQ. Now with autumn living up to its promise of rainy days we have switched to burgers cooked in the pan. Thanks to the addition of grated courgette the burgers are succulent and very tasty. I made the peperonata in advance, from red peppers bought in bulk at the…

Rosemary infused red lentil pasta sauce

Another using-up-any-leftovers dish that turned out really delicious. I just felt like eating something flavoured with rosemary and my family wanted to eat pasta, so I threw together something. Ingredients 6 garlic cloves, chopped 1 red onion, chopped 1 green pepper, cut into small cubes 3 carrots, cut into small cubes 1 thumb-sized piece of…

Leeky Bean Hotpot

The combination of beans and peppers are supposed to be good for your iron intake. The leek was a leftover item in my fridge and the smoked tofu turned out to be the perfect topping. Ingredients (serves 2-4): Beans (I used pinto beans), soaked overnight 1 leek, cut into fine rings 2 light green bell…

Butternut Squash, Bacon and Sage Pasta

I We have a huge sage bush into our garden, so I have to keep inventing dishes to make use of it. Ingredients: 1 small butternut squash, peeled and cut into strips 100g bacon, cut into strips a handful of sage 1-2 tbsp butter 100ml single cream Fry the bacon on a medium heat until…