This is one of our favourite pasta dishes. It’s light and fresh so lends itself perfectly to spring and summer dining. The recipe is a mixture of a few we’ve found online; the main ingredients are white crab meat, lemongrass, ginger and coriander. We make the ravioli from scratch too – it’s a bit of an effort but it’s completely different to stodgy shop bought ravioli and totally worth it.
We were up and out unusually early this Saturday. It was a stunning spring morning and there was nowhere else I would rather have been than ambling the streets and parks of Bath in the hazy sunshine.
This is one of our favourite ways to enjoy steak. Sometimes we substitute sirloin for the fillet and the results are equally as delicious! Homemade onion rings top this dish off.
It seems to make such a difference to everything when the sun is shining! I bought this pot of tulips from waitrose on my way home last night.
With spring on its way the butternut squash’s days are numbered. Last night we had butternut squash and crispy pancetta risotto.
It’s beginning to feel like spring so an eton mess seemed appropriate!
We cook the lamb with rosemary and garlic for about 3 hours until it falls off the bone. Recipe.
If you haven’t tried Cartmel sticky toffee pudding, you have to. You can buy it from waitrose and I’m sure elsewhere too. It almost tastes homemade and the gooey top often crunches up in the oven. And if the quality of the product isn’t enough to win you over, I’m sure the packaging will.
My dinner of pasta with spicy sausage and mustard last night was amazing! It’s so easy to cook too. I didn’t have basil so I used thyme leaves instead and any flavour of sausage will do, I used toulouse on this occasion.
1. Boil pasta (obviously)
2. Warm oil in a frying pan, remove the sausage skins and crumble the meat into the heated pan. Cook for about 5 mins until golden
3. Pour in a splash of white wine (a large splash…about a glass) and let it bubble for a minute or two
4. Add a pinch of chilli flakes and a handful of shredded basil (other fresh herbs work just as well here). Add the a tablespoon of dijon mustard and add approx 100ml double cream per person (you can use a little less and top up with a little water from the boiling pasta if you’d rather)
5. Drain and add the pasta, then serve (with parmesan on top if you can’t resist!)
It doesn’t sound like much but it’s so, so tasty.