(Veggie) sausages and mash scream for red onions in some form of accompaniment. Or to be strictly truthful, I desperately wanted to make the Garlic and Parmesan Mash from Nigella’s new book and mash = sausages = red onions. Anyway, the mash was lovely, as were the red onions, which were also from a recipe in Nigella’s new book. The onions are part of her Roast Topside recipe, the recipe calls for pomegranate molasses, which I didn’t have, I have read that a good cranberry cordial is a good substitute for pomegranate molasses but I didn’t have that either and my local corner shop only had Robinsons, which would not have worked, so I did without and it was fine.
I’d been meaning to make The Savvy Cook’s Potato, Halloumi and Courgette Bake for ages but I’m rubbish at being organised enough to start cooking early when it’s something that needs a while in the oven, so I’ve only just got round to doing it and oh I was depriving myself because this was gorgeous. The potatoes were just right, crisp and chewy on the outside, soft on the inside and they’d picked up the flavour of the vegetables and the halloumi so well. And oh the ‘basil oil’ topping (you’re meant to blend the basil and the oil together but I just chopped the basil, badly) just bought everything together perfectly.
At the moment, the vast majority of the dishes appearing here have been cooked just for me. I try to have my main meal at lunchtime and to be honest, everyone else in my house are fairly fussy (S isn’t too bad) so probably wouldn’t think much of a lot of the stuff I cook anyway (this is where everyone else in my household would howl that I’m the fussy one, as I don’t like the burgers and sausages that they love). Anyway, the potato bake was a rare dish for recently, that was cooked for everyone; I adored it, S liked it, K liked it but thought it could do with some meat and Z tolerated it, he described it as something just below the best school dinner that he’d had at his new school (not great praise, he doesn’t like his new school dinners).
Another Hugh Fearnley-Whittingstall More Veg gem, Red Pepper Hash (it’s meant to have olives in but I skipped those). As a side, I also made Carrot, Cumin and Nigella Seed Salad from On The Side by Ed Smith (a vast resource of lovely side dishes), which was also nice and went with the hash and rocket beautifully.
And another Hugh FW More Veg beauty. This is the squash and chickpea patties, a bit on the soft side to be proper veggie burgers but still absolutely gorgeous in a bun.
Awful photo I know but I needed to get these in my mouth ASAP. They’re Garlic Parmesan Potato Wedges and they were delicious and I will be making again, although next time maybe with a non-stick tray liner or something, as these really stick, despite me oiling the pan.