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Sprout Stuffed Squash

sprout squashChristmas is the spiritual home of Brussels sprouts. People have very strong feelings about them one way or the other. Except in our childhood home. I don’t really ever remember eating them on the festive plate when I was wee, possibly because we don’t do turkey either (and don’t even mention bread sauce.)

The first time I really remember them appearing was a few years ago when both our mum and I spotted the same recipe for sprout gratin in the Guardian and were keen to make it. I can’t remember whose recipe it was and I’ve long since lost the cutting, but basically the sprouts are lightly boiled and then blended up with cream and parmesan and baked with more parmesan and breadcrumbs on top. Very simple and utterly amazing. I’ve seen people get territorial over the last spoonful of it.

So when I was coming up with something for £3 Christmas Challenge for the Trussell Trust, this dish was at the back of my mind but I wasn’t quite sure where to go with it. But as you all know, if I’m stuck for an idea, my mind turns to stuffing. And what better to do with the spare Crown Prince squash I’d had sitting getting its gourd on since Hallowe’en on the window sill?

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Any (hot) port in a (snow) storm…

 

hot-ports-3

There are some firm favourites which I indelibly associate with certain seasons. As the temperature plummets, and biting-cold weather beckons, the first thing I’ll turn to is a hot port… and as we’re enjoying a ferociously cold snap and it’s Christmas, this is the perfect tipple. Think of it as a speedy mulled wine with a bit more of a kick behind it…

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