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as you go stir in the powdered spices the sultanas and a couple of tablespoons of the apple mix grease a cake tin with butter and add the apples top with the cake batter and spread evenly bake at 180c for 45mins 1hr checking that a knife comes out dry before removing from the oven meanwhile add the oats almonds and a couple of tablespoons of sugar to a dry frying pan allow the sugar to melt and toast the nuts and oats in it while constantly stirring being careful not to burn it turn the heat down med low once the sugar bubbles for a few mins spread onto a chopping board to cool remove the cake from the oven and cool for ten mins turn out onto a plate allowing the apples to tumble over the cake break up the oat almond mix and sprinkle over the cake slice and serve warm with vanilla ice cream now and cold with a cup of tea later posted in uncategorized 2 comments beetroot carpaccio with broad bean salsa verde and goat s cheese july 27 2014 i ve spent a lot of time reading menus on restaurant websites for a piece i was writing this week and i ll tell you what nothing puts a dampener on your green soup like combing through tantalising descriptions of which meats are being shoved into tacos at the moment or just how many things can be done with an avocado munching on stale cashew nuts and slices of toast nicked from my housemates my mind kept wandering to more and more elaborate things i could make for my dinner having been bombarded with words like emulsified smashed and whipped all day i thought screw simply grating that bunch of beetroots like a savage or noodling them like some nutter who spends too much time on pinterest you rang i m gonna carpaccio them like a fancy badass i did this using the flat blade setting on my spiraliser btw but you could just use a knife to slice them really thinly it seems as though any chef who s anyone is wanging a load of broad beans into everything at the moment in season as they are which means i too have a fridge full of them it takes on average a year and a half to get a person sized portion of the little bastards out of their pods and shells so i m always inclined to blend them up into a sauce of sorts to make them go further made into a kind of salsa verde with garlic olive oil parsley anchovies and lemon they became a brilliant topping for my slivers of beetroot all salty and grassy against the sweet earthy beets throw some goat s cheese a winning partner for beetroot and bob s yer uncle you ve got a lovely summer salad that you could flog for a tenner up soho this would be great as part of a bbq spread or served as a starter if you re the kind of person who serve starters because it only takes a bit of blending and assembling to put together and can easily be made in advance or of course you could slap it in a tupperware and smugly eat it for your lunch at work while everyone else chows down on pret sandwiches because of the anchovies in the salsa this isn t actually vegetarian but you could sub for capers for the same salty umami eugh soz boost if anyone objects to the anchovs read the rest of this entry posted in uncategorized leave a comment carrot top and beet green soup july 22 2014 is there anything better than free food maybe only free booze but then that gift is a double edged sword thanks to the threat of a hangover when carrots and beetroots come with the stems and greens still on which they do if like me you re the kind of bourgeois bastard who buys your vegetables from a health food shop in dulwich i ll often bin them because well laziness but times are tight chez silver thanks to a forced surprise career change into the world of freelance so i had a little look around for frugal recipes and it seems beet green soup is a proper thing a delicious thing this blog s not called feast on scraps for nothing renegade that i am i threw carrot tops in there too carrots and beets work well together in their root form after all and their leaves also have a flavoursome common ground this did mean the soup took a good bit more blending than a basic beetroot one as the carrot leaves are tougher but i m sure you can handle that does being tougher means they ve more goodness in let s say it does speaking of goodness this soup is packed full of it often wasted greens come packed with as many vitamins as the kale you re paying 3 a bag for after all that s why it looks so gross it s basically a savoury green smoothie those are chopped cashew nuts making a vain attempt to tart it up btw they were nice include at your discretion so get cooking up your cut offs for a lunch that s nutritious satisfying and sort of free read the rest of this entry posted in uncategorized leave a comment beetroot and sweet potato curry july 10 2014 i hear what you re saying you ve seen this dish somewhere before probably in some regional vegetarian restaurant with the walls rag painted a sunny yellow that prides itself on its kooky mismatched furniture and dark blue glassware meat avoiders who don t like sweet potato must be fucked such is its prominence as the vegetarian option on pub menus far and wide alongside its culinary cell mates goat s cheese and undisclosed roasted vegetables always pepper and red onion always but let us overlook the supposed naffness of a sweet potato curry and remind ourselves with this very dish that it s an ingredient that shines brightest when you mix it with a load of spice lends a sauce thickness without having to shit on any healthiness with cream and butter and goes a very long way in small quantities there s just one medium sized sweet potato in the above dish and not masses else as you ll see and it fed six easy i decided the sweetness of this particular potato would work nicely with earthy south indian spices since they sit so well with easily sickly coconut speaking of which there s a bit of that in there too but diluted so as not to get a creamy sauce used sparingly and with a can of tomatoes the partially cooked down sweet potato as the main sauce base you get a nice hint of its flavour without any overwhelming richness one of the best curries i ve ever eaten was a beetroot pachardi at peckham s south indian gem ganapati so since i was looking that way for spices i threw a chopped beet in too holding its shape even after a long cook it added a necessary amount of bite where some of the sweet potato had broken down and look at the lovely colour it gives maybe this is where all those restaurant with a 90s hangover are going wrong beetroots save all there s a reasonably long list of spices here so you could use a paste if you don t have them i d recommend something mellow like tikka and boost it with fresh chilli and ginger but i can t advocate having a load of spices enough stored well they last ages and having a good stock at all times means you ll never have to eat dull food even if all you ve got in is an egg and a potato with a couple of birdeye chillies in the mix this is a fairly hot curry but palatable thanks to the sweet vegetables and a final drizzle of cooling yoghurt but adjust to however you like it by using either less birdeye chilli or a basic red one read the rest of this entry posted in uncategorized leave a comment sea bream baked with summer lentils and brown shrimp butter sauce june 10 2014 i don t cook fish much but i m trying to keep myself out of restaurants for entirely boring financial reasons so when i had a hankering for a fancy dinner of a maritime ilk the other day it was making my own or nothing but hey me and my housemate ate this feast which would easily have had a 17 price tag if served to you under the light of exposed bulbs by some beardy type in a butchers apron and t shirt with the sleeves rolled up for a fraction of the price 4 that fish with a nice bottle of wine wearing lounge clothes and we only had to change rooms to pass out on the sofa afterwards you don t get that in soho well mostly the fishmongers near where i live f c soper in nunhead since you ask always has a great selection for a reasonable price so i went bananas and got a pot of brown shrimp as well as a couple of lovely fillets of sea bream not only because they made the dish seem all restaurantey but because since i tried them served similarly swimming in butter and herbs i can t get enough of the salty slightly sour edge they offer the polite taste of a meaty white fish in terms of what they bring to the table i think they re like capers with more bite or crispy bits of bacon with more subtlety lentils are a great addition to a dish you want to beef out without just plonking a few potatoes on the side and they don t have to be wintery because this dish uses cooked lentils i just had tinned but you could use pre boiled or leftover from another dish the tomatoes and spinach don t get long enough in the oven to really cook down so the finished thing retains a nice freshness this would be great if you ve got friends over as you basically just wang it in the oven and then fry your shrimps so the whole thing can be started and on the table within half an hour read the rest of this entry posted in uncategorized leave a comment honey oat and quinoa granola may 26 2014 so i make my own granola now yeah scoff all you want i also live on the dulwich really side of peckham and intend to eat said granola with trendy almond milk put that in yer pipe and smoke it but it s actually for pretty boring practical reasons like a wolf in organically bred sheep s clothing granola is one of those foods that purports to be healthy but is generally as sugary as a bowl of ricicles many a time have i turned up late for work after scrutinising every box of nice looking cereal in whole foods only to discover that the second ingredient is invariably fructose or glucose syrup that s just sugar by a fancier name bros i don t like eggs or milk and i m weird about yoghurt in non savoury dishes so i ve generally ended up slinking back to my desk with a bowl of sugar free muesli and rice milk in some attempt at filling myself up with something healthy and man that s a joyless bowl of food it s like hipster gruel with currants in my breakfast struggle you still with me i did find that dorset honey granola is sweetened with only honey and not that much of it but who wants to spend 4 a week on granola so make your own it s cheap yeah you ll have to buy a few bags of nuts and dried fruit and honey and shit but it s mainly made from cheapo oats and a worthy initial investment for something that s actually very low cost per portion and those are all things worth having in the cupboard anyway it s essentially just throwing things together so you can make it in less than half an hour and best of all you can control the ingredients and genuinely know that you re left with something that is definitely only nuts seeds honey and oats yeah yeah i know honey is also sugar but good better sugar yeah and you don t need that much of it it was obv gwyneth s recipe for quinoa granola that made me think i should just make my own but whoa are quinoa flakes sort of a gluten free equivalent of rolled oats expensive and my mate harriet said i could just use regular sort of not as pricey and way more multi use quinoa instead plus i ve no beef with gluten myself so i ve used good old oats too you just need to do the baked oat bit and then you can throw whatever the eff else you want in it try peanut m ms treat yourself so i ll give my recipe below but adapt as you so fancy read the rest of this entry posted in uncategorized leave a comment cauliflower rice risotto with leek and mushrooms may 25 2014 i ve not given up carbs or any bullshit like that i m just trying to balance out the fact that i yolo d the winter away on pret croissants and cheese plus i get a vegetable box every couple of weeks from riverford and i couldn t fault their value service and selection since you ask so you ve got to get creative you get sent whatever s in season and it s all very well roasting your first few april cauliflowers but you know that wears thin quick i was previously pretty sceptical about cauliflower rice it seemed like some joyless substitute for one of the most wonderful of foods trying to trick you just because it looks the same but i was actually surprised at just how risotto ey this no grains version was still creamy still with that al dente rice bite but without the post food coma the heaviness of a regular risotto induces this also made it pretty great for lunch or just eating double the amount of without feeling gross my blender has given up the ghost after a run in with some chick peas and my nutribullet dreams are yet to come true so i did this one just by chopping up the cauliflower really finely a task not nearly as tedious as you might thing and it makes it look all rustic ooh before i moved out of my mother s to go to university i used to cook dinners for my sister who was five at the time regularly sneaking pureed cauliflower into her mac and cheese and i reckon you could trick a kid with this cauliflower too as chopping it so fine really does rid it of its vegetable texture throw parmesan in it if you want cheese rarely ruins anything but i kept the ol calories down with a spoon of light philadelphia because fml but that was still really nice read the rest of this entry posted in uncategorized leave a comment beetroot spaghetti with mackerel and dill dressing may 24 2014 bought myself a mother fucking spiraliser feel like total badass noodling away all of my vegetables the day i got it i couldn t get ren stimpy s billy the beef tallow boy song out of my head but with the lyric can we deep fry the replaced with can we spiralise the it was quite a day let s not go and pretend a vegetable noodle is better than pasta btw i remember once seething through an episode of ready steady cook while tesco s most wanted anthony worrall thompson insistently refer to slivers of courgette as pasta pasta is pasta long strands of vegetable can be referred to as noodles at best for the shape a noodled vegetable is instead something delicious in its own right a novel way to eat salad you could say and actually a lot can be said for the familiarity of the twisted texture that certainly makes it as satisfying as pasta especially when it s as deeply flavoursome as earthy beetroot sharp dill and lemon and rich oily fish best of all this recipe takes less than 15mins the dressing for the beetroot comes from a mind blowingly delicious yep beet and bulgar salad on nyt s restaurant takeaway blog which is essentially just a mustard and dill vinaigrette but man is it good with beetroot nb i recently made beetroot noodles with no dressing just the yoghurt topping and they were a bit dry so need at least a drizzle of oil i m pretty obsessed with the honey tahini and garlic yoghurt dressing which i found on life envy blog my new roots it s sweet and nutty and sharp and just extremely tasty so i ve slapped it on everything lately i can t actually fin...