As winter settles in I find I want to spend a bit more time chopping and stirring.
A pot of soup, maybe a pie, and certainly a pudding.
Bruschetta of cavolo nero
Tuscan kale grows so well during the colder months. This starter of braised deeply-green leaves, drizzled with extra virgin olive oil, piled on grilled sourdough takes me right back to a glorious lunch in Florence.
Rich chicken broth, finished with shredded breast of chicken, sliced leeks, beef shin and prunes. The success of this sixteenth century Scottish recipe relies on the quality of the broth, the tenderness of the meats and the leeks.
Mum’s steak and kidney pie
Choose floury potatoes for this pie as the potatoes will lightly thicken the juices. The pie has a top crust only and needs a china eggcup or a proper china ‘blackbird’ to hold up the crust.
I love it with Buttered Brussels sprout leaves and Creamy carrot
Marmalade and caramel steamed puddings
These puddings are sponge-cake light. Be generous with the marmalade and do make the Orange and Grand Marnier sauce to accompany them.