A little while ago, lots of us decided to aim for a meat-light diet. We thought that, for our own health and the health of the planet, we’d eat less meat and more plants. In the summer, this went swimmingly. The table was overflowing with the brightest and freshest produce, from aubergines to tomatoes, courgettes to cucumbers. In winter, it’s easy to lose heart slightly, assuming there’ll be nothing but cabbage soup for three months. Not a bit of it! Winter vegetable dishes can be just as satisfying as their summer cousins.
It’s inevitable. There will be leftovers. And if you’re not careful they won’t be as tasty the second time around… So feel free to plan for this occasion, take some suggestions and apply an alternative method to all of that turkey meat that even the champion eater of the Christmas table won’t be able to finish.
We’ve got some ideas for dressing this bird in a few different flags for your Xmas day supper or your boxing day spread.
Here are our top five ways of bringing some extra sparkle to your Christmas dinner. While traditions are great, sometimes we keep on eating the same things just for the sake of it. Here are a couple of ways to make some subtle tweaks to your festive feast to help make the day even more memorable…except for #2, this will not help to make things more memorable…
The festive season is coming up which means that demand for key real estate in your fridge and kitchen cupboards is rising higher than a cake with too much baking powder in it.
You’ll need to think carefully and give priority to certain ingredients based on flavour versatility, size of jar, and outright deliciousness. Brandy butter and various chutneys and jellies will be begging for refrigeration upon opening requiring you to re-house the pickled onions from your last fondue night (how long ago was that?!) and make room for some seasonal must-haves.
With Autumn just around the corner it’s that time of year where the blackberries start to flourish. Before your sneaky neighbours take all of the best fruits, make sure to make the most of the summer sun and go for some country walks armed with baskets ready to fill to the brim with blackberries.
Nothing says ‘I love you’ like homemade cookies. These may just look like your normal, gooey chocolate cookies but the hidden nutty layer inside is the real show stopper. We dare you to try them and limit yourself to just one
With Halloween just around the corner it’s the middle of pumpkin season. Usually pumpkins are either carved for decoration or made into pumpkin soup but we’ve decided to go for something a little different here at SimplyCook. You’ve probably heard of the lattes but now it’s time for Pumpkin Spice Cupcakes. Similar in taste to carrot cake, pumpkin makes a perfect delicate base for cupcakes. We’ve recommended a couple of spices but pick your favourites and have fun decorating!
As a London based start-up, the SimplyCook team has witnessed the burger revolution first hand and we’ve had more than our fair share of the capitals top burgers!
Shichimi Togarashi is a common Japanese spice mixture which dates back to the 17th century where it was produced by herb dealers in Tokyo. In Japan it’s used in a variety of ways but we’ve chosen to flavour the pork with it in this recipe. There’s a slight bitterness in the taste which hopefully will intrigue your palate! Continue reading “Pork with Shichimi Togarashi (Gluten-Free)”