I guess as a writer, I should be more creative than most with my language, but when it comes to food, I’m pretty stuck with the old favourites and find myself describing things as ‘delicious’ and ‘nice’ probably more often than I should. According to new research by Sainsbury’s, as a nation, we now spend an average of something like 16 hours a week planning, talking, and thinking about food (that’s almost six years of our adult lives) and yet despite this, we’re still using the same old words, with most of us using about six to describe their meals each week. My lovely chums at Sainsbury’s love their food, and to expand our foodie vocabulary, they’ve enlisted lovely linguist Susie Dent to help them create ‘The Taste Dictionary: 101 ways to describe each mouthful’. The dictionary includes some fabulous words, like ‘lickerous’ (meaning: sweet and tempting), and my own favourite: ‘uliginous’ (yoo-lij-uh-nuh s – say it slowly – it almost oooozes…), meaning creamy, soft and smooth to taste. So to celebrate my new favourite word, how about trying the very epitome of uliginous food, a soft, creamy, luscious (ooh, there’s another one!) chocolate and peanut butter mousse, decorated with some salted peanut brittle, for a little crunch.
I’m so excited to share this recipe with you. We’re a huge fan of chilled, filled pastas. They’re absolutely great to have tucked away in the fridge, so convenient for last-minute meals and feeding unexpected guests (or hungry post-pub revellers). They’re so simple and quick to prepare (they take less than three minutes to cook) and are such a great way to feed the family this Christmas – completely stress free and absolutely delicious. It’s authentic Italian pasta – the ultimate quick and simple comfort food, and this whole dish takes literally minutes to prepare. I’ve teamed a pack of Giovanni Rana Simply Italian Creamy Mozzarella & Smoked Pancetta Ravioli with a tasty sage butter, some pan fried shredded sprouts and some crisp, smoked pancetta.
I love the idea of making Christmas cake. Honestly, I do! But I never seem to manage to bake one in November or whenever everyone else is doing it, and even if I do, it then gets lost in a cupboard somewhere and I forget to feed it and take care of it (it’s ‘Fluffy’ the sourdough starter all over again). This lovely cranberry, apricot and orange Christmas cake recipe is full of delicious fruit, and even better, you can just make it the week before Christmas (or even Christmas eve) and it will be delicious and moist and scented and Christmassy, even if you do nothing at all to it.
Some people are just REALLY DIFFICULT to find presents for, don’t you think? Let’s face it, we’re all lucky enough to have more or less everything we need, so we have a bit of an unwritten rule in our family that gifts have to be useful (and/or useable), and I think edible gifts fit really well into this category, so when Ryvita Thins set me the challenge of creating a Christmas gift hamper, I knew exactly what I wanted to do. If you have friends and family that are real foodies, this is such a lovely idea: a gift of inspiration, and the starting point to easy Christmas nibbles if they’re entertaining over the festive season (or just lovely snackage for in front of the TV if they’re not).
How flipping lovely is Christmas baking? I’m never happier than when I’m in my kitchen, surrounded by twinkly lights, my new kitchen Christmas tree, and the delicious scent of Christmassy cinnamon wafting from the oven. I make so many mince pies over Christmas (Mr E is a big fan) that I tend to buy an absolute ton of mincemeat. However, it’s really lovely – and easy – to make your own. Homemade mincemeat makes great presents for friends and family and you’ll be surprised how delicious it tastes compared to the stuff from a jar (which I always zhuzh up with a load of booze and extra cranberries anyway).
Ahhh leftover turkey. I know people moan about it, but we always buy an extra mahoosive turkey, even if there’s just the four of us on Christmas day, as we love our turkey leftovers! This easy leftover turkey nachos recipe takes no time to put together, has some proper fresh, zingy flavours, and is a fabulous sharing dish – basically everything you want from Boxing Day and beyond. And for the rest of the year, well, just make it with chicken!
At this time of year, there’s an awful lot of hot chocolate being consumed here at Number One. Of course everybody knows that the best hot chocolate comes with a big dollop of whipped cream and loads of marshmallows. Not as many people know that the absolute best hot chocolate comes with a big dollop of frozen whipped cream and loads of marshmallows. ‘Wait, can you freeze cream?’ I hear you shout. Oh yes. Whipped double cream freezes really well, and if you freeze it in handy dollops, it’s ready to be added to the perfect hot chocolate at any time, as well as topping hot mince pies, desserts… loads of things. Here’s how to do it.
I have a complicated relationship with biscotti. On the one hand, I love baking them (and eating them) but on the other hand, listening to people say ‘oh wow these biscotti are SO hard!’ makes me want to throw the aforementioned hard biscuits at their heads. Yes, biscotti are hard. That’s kind of the point. They’re twice baked and made to be dunked – traditionally in vin santo, but they’re also delicious dunked in coffee (or if you’re a coffee hater like me, hot chocolate, where they’re perfect for scooping out your melted marshmallows). I’ve made spiced chocolate and pistachio biscotti by adding a little Christmassy spice and using chocolate chunks and pistachio nuts, but feel free to keep it traditional with almonds, or add some dried fruit. Read more
This weekend is one of my favourites of the whole year. The first weekend in December (or possibly the second, depending on timing) is tree decorating day. The men of the house go out and forage (okay, not exactly forage) for a Christmas tree, and we spend a lovely day with Christmas songs blasting, digging through all the decorations from the loft (they always bring back memories, don’t they?) and decorating the house. This year, as it’s the first year we’ve got our lovely new open kitchen/diner, I really wanted a kitchen Christmas tree and the boys did a fabulous job finding me the perfect one. To celebrate all this hygge activity (remember hygge? The Danish concept of warmth and family and cosiness), we decided to invite some lovely friends and – with a little help from Simply Beef and Lamb – found the perfect festive recipe: slow roasted lamb in sloe gin.
Look, it’s the 28th November, okay? It’s basically the beginning of Christmas week’ isn’t it? We don’t generally do our decorations until the first weekend in December, but Christmas baking? I’m all over it. This weekend, it was time to bring out my favourite Christmas tree mould and create some new Christmassy treats in the shape of these little chocolate Christmas tree cakes. This is a fab, fun thing to do with the kids – basically smother the little sponge trees in melted chocolate and then go crazy with the decorations. Here’s how I did it:
I’m sure I’ve written about this before, but when Mr E was little, his favourite treat was his mum’s ‘pastry jammy cakey things’ – basically a jam tart with a cake topping. Over the years I’ve made these in various different forms, but he especially loves the Christmassy mince pie version. We’re Christmas lovers here at Number One, and Christmas starts basically as soon as Mr E’s birthday is over in mid-November (we just about manage to reach December 1st before the tree goes up). This year, I’ve added festive clementine and cinnamon to the cake mix, but sadly still not thought of a decent name for them, so ‘clementine and cinnamon cakey mince pies’ will have to do.
If you follow me on Instagram stories you’ll see that our mad whippet, Lyra, absolutely ADORES blackberries. I’ve been out picking with her several times and she’ll actually beg for blackberries (and pick them off the lower branches herself). Still, when I’m not competing with the dog for them, I’ve actually been able to pick quite a few. These honey and blackberry flapjacks came about after I offered to make some for Mr E’s work – he’s always complaining that everyone else brings in home made cakes, etc and I never bake anything. He then went on to say, but only do flapjack if it’s ‘full ‘fat’.
What do you use your microwave for? Do you even have one? Ours is used mostly for the boys to reheat meals that they’ve missed, and Mr E’s patented microwave bacon when I’m away. The rest of the time it sits forlornly in the utility, alone and unloved. And then Lékué came along and set me a little task: could I create a day’s meals using only the microwave and Lékué’s clever, colourful products. And you know I can’t refuse a challenge…
So we’ve dressed up as witches cats (was that just me?), trick or treated, eaten all the leftover sweets and now it’s full speed ahead to Christmas. But wait, there are all those cute little pumpkins and squashes we bought to decorate our home (and, if you’re me, adorn your Instagram feed)! And it’s such a shame as most of them will get thrown away. Before they go in the bin, though, consider the beautiful, autumnal thing that is pumpkin butter. Even better, consider using it to make the very delicious, frothy and warming pumpkin spice skinny latte with new Arla BOB milk.
More and more recently, I’m finding we’re becoming a two-dinner family. The boys are both busy with college, and both have a part-time job, so it’s often just Mr E and I for dinner. If we’re dining a deux, I’m a bit prone to just grill salmon or bake chicken and serve it with rice and veggies, so I was delighted for a bit of inspiration in the form of these lovely little mini roasts. This one is pistachio and orange crusted lamb and it was so delicious, and it felt so decadent eating it midweek too – like a stay at home date night!
One of the nice things about turning the corner into autumn again is that I feel justified in reintroducing the Sunday roast. We absolutely adore lamb and I’m really chuffed that the chaps at Welsh lamb have asked me to be one of their ‘Llambassadors‘ (I know, right? Love it). While I don’t feel that it’s quite cold enough yet to indulge in the whole roast lamb/roast potatoes/gravy/piles of veg thing, one of our favourite ways to cook lamb is long and slow, until it basically just falls apart into soft melty chunks. This recipe features a slow roasted shoulder of Welsh lamb with mint chimichurri and pickled plums all of which are perfect for stuffing into soft flour tortillas.
- Weekend wishlist: autumnal interiors September 23, 2017
- Halloumi, olive and mint pizzas September 21, 2017
- Jamaican jerk chicken with caramelised pineapple salsa September 19, 2017
- Weekend wishlist: new season beauty recommendations September 16, 2017
- Apple, plum and blackberry crumble September 14, 2017