Weeknight Paella
While I don’t adhere strictly to the traditional methods or ingredients for paella in this recipe, it’s my quick and realistic version suitable for midweek. The sherry and chorizo add a lot of flavour, so go for the best quality you can find. If you can’t find Manzanilla sherry, any dry sherry or Marsala is…
Pita Croutons
Described as “life changing”, “a revelation”, and “always a good time” by those who have tried them, pita croutons are the ingredient that’s been missing from your salads. You might be thinking, what’s the difference between this and a regular crouton? The answer is, not much, but somehow these are different, and better. I first…
Tagliatelle with Cherry Tomatoes, Chilli and Rosé
A summery pasta you can knock up in no time. But don’t let its simplicity fool you – it pays back tenfold in flavour, which seems to build as you eat. The rosemary gives a deep, background herbal hit that makes a nice change from the more front-and-centre basil or parsley. I make this as…
The Art of the Breakfast Tray
I’ve never really bought into the idea that a high price tag guarantees luxury. For me, luxury is about quality and pleasure, and sometimes they need cost nothing at all. The best example of this is breakfast in bed. Taken properly, it is one of life’s true luxuries. Not just for Mother’s Day (though I…
Thai-Scented Chicken Soup
This is chicken soup, but with all the fresh and vibrant flavours of a Thai green curry. If you’re a little under the weather, this is exactly what you want to be eating. The soup must be served absolutely piping hot, like a just-made cup of tea or a punishingly hot bath. Otherwise it misses…
Warm Lentil Salad with Sausages
This is an easy and nutritious meal, perfect for the colder months. If you’re in the market for something a little more elegant, substitute the sausage for pan-seared salmon and drizzle with garlic aioli. Serves 6 Ingredients 1kg cherry tomatoes500g puy lentils (dried weight)1 onion, peeled and halved2 bay leavesOlive oilSalt and pepper2 tbsp red…
Red Cabbage, Two Ways
I have a long-held love for all forms of cabbage, but this time of year red cabbage feels particularly essential. And although it belongs to the wider cabbage family, it’s very much its own vegetable – it doesn’t lend itself to being substituted in place of other seasonal greens. It needs to be treated differently…
Lighter Christmas Pudding with Spiced Crème Anglaise
This is the Christmas pudding I make every year, and the only one I can remember my mother making. It’s lighter than the traditional variety, but the flavours are still rich and complex. It will convert a Christmas pudding-hater, and win over even the most ardent traditionalist. I couldn’t imagine Christmas without it. This slightly…
Caroline Feeds Returns
The more faithful readers among you may have noticed an approximately 12-month hiatus in new recipes here on Caroline Feeds. I hadn’t lost my enthusiasm for cooking (or my appetite) – but rather had gained something else: a baby! (And a good few extra pounds, but that’s clearly a matter for the New Year.) I…
Standby Tomato Soup
With the help of some cheap, standby staples you can whip up this soup at a moment’s notice. A cosy, nutritious soup for only slightly more effort than opening a can. Freeze your parmesan rinds after you’ve eaten the cheese – they add a ton of free flavour to soups, stews and ragu-type sauces. Simply…
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