This organic egg fried rice is one of my best recipes! so easy to make when you know how, and so delicious. You can use up left over boiled rice or prepare some fresh. I harvested a batch of the smaller spring onions that I have been growing, they are perfect for it and the green tops are quite sweet.
This Christmas Piccalilli recipe is perfect to make right now. You can eat it right away (as I did last night on a jacket potato!) or keep it for a couple of months before opening. If you like piccalilli, this home made version is kick-ass and so much better than what you can buy (I don’t think there are many companies left making it!).
These crispy organic onion rings are oven baked and absolutely delicious and actually fairly healthy. The ones you buy from the shops or restaurants mostly seem a little greasy and soft. Red or white onions work just fine, and any size (as long as they are not too small like a shallot) works perfectly too.
This organic bread recipe is quick and simple. It's rustic, fairly heavy and dense, on purpose, and goes extremely well with one of my soup recipes on the website blog, or toasted for boiled egg soldiers. It also freezes well and you can toast the frozen slices before spreading with organic butter. I love this brown flour from Marriages, it's a bit lighter than full wholemeal and to be honest, was all I had in the cupboard at the time. You can use any flour, particularly if you have some that is nearing its best before date! It doesn't have to be strong bread flour with this kind of loaf.
This polish style potato salad reminds me of the little pots you can buy from our local Polski Sklep in Hull or during our travels to Karakow and Gdansk. It's a real treat and so nice to assemble your own. The carrots are certainly unusual where our English version is concerned; they do, however, add a sweetness, and also a slight crunch if you don't overcook them.
This pickled cabbage is a real favourite in our house. It's very easy to make and you can tweak the flavours as you go. Don't be put off by the look of it at first, the brown coloured pickling juice turns to a vibrant purple after a couple of days, and looks stunning when you serve it. It's also fairly raw, and stays crunchy but palatable.
This side dish is often popular at Christmas, however, it’s delicious any time red cabbage is in season in my view! The Ocado red cabbages from Lincolnshire were still readily available at the time of writing, and I fancied some sweet and tart red cabbage to go with some sausages and other veg. I didn’t want any aromatic spices on it, as I didn’t want it to overpower the sausages, so I left it plain and used balsamic vinegar to add to the tart and sweet element. This recipe can also be done on a stovetop rather than oven baked - just have a lid on and cook at a medium heat for about 45 mins -checking regularly and adding water if necessary.
