- Part 18
[VIDEO] Oven-baked salmon w/ roasted butternut squash, new potatoes, red onion and chestnut mushrooms

[VIDEO] Oven-baked salmon w/ roasted butternut squash, new potatoes, red onion and chestnut mushrooms

Archie was in cracking form for this video – talkative, funny and at times bolshy (on camera, “What you talkin’ about daddy?!”). I thought I was almost giving myself a week off by doing this meal, expecting the editing to be a breeze after just throwing a few ingredients into a baking dish. But Archie was having none of this, hence having much more content to edit than expected. You will have noticed that I usually prepare all the ingredients before Archie gets into the kitchen but circumstances (getting back late from Tesco!) dictated otherwise. It didn’t matter and Archie was more than entertained by cutting with his own (relatively blunt) knife. The butternut squash is so sweet and smoky baked like this. In fact, the vegetable bake could be a meal in itself. I would not normally choose to cook salmon in an oven dish (frying and grilling would be my preferred methods) but cooking the fillets in the same dish as the vegetables at the end of the cooking time is just pure practical expediency. One less pan to wash up and an extremely tasty supper. Oven baked salmon with roasted butternut squash, new potatoes, red onion and chestnut mushrooms This easily served three of us. There should have been some vegetables left but it all went! If you are making for a family of four, I would increase the quantity of salmon fillet to around 500g. Preheat the oven to 220°C / 425°F 1 butternut squash, peeled and cubed Approximately 400g new potatoes, sliced into 8mm slices 1 large red onion, thinly sliced 150g chestnut mushrooms,...
[VIDEO] Wild mushroom tripoline pasta

[VIDEO] Wild mushroom tripoline pasta

I should say straight off that no ladybirds were harmed in the filming of this video, contrary to whatever Archie may say… I think I would struggle to find an easier dish than this, and yet the result is so very tasty. The stars of the show are the porcini mushrooms and they give this dish its deep woodiness. I also used fresh shittake mushrooms and fresh chestnut mushrooms. Of course, the chestnut mushrooms are not wild but I choose to use them to keep costs down. They contribute to the colour and texture of the dish, if not greatly to the flavour. Wild mushrooms seem to be much more reasonable in supermarkets now than they used to be. I spent about £4 on the mushrooms in total and, although this is not a small amount, this dish does not work out more expensive than other pastas which use meat or fish. Wild mushroom tripoline pasta Preparation time 30 minutes, but that is simply to include the time needed to soak the dried porcini mushrooms. Cooking time 12 minutes. This served three of us amply, with some more for seconds. 300g tripoline pasta (I found this at Tesco but of course you can use any pasta you want). 25g dried porcini mushrooms (soaked and then sliced into ribbons) 125 fresh shittake mushrooms, sliced into ribbons (you can used dried shittake if you cannot find fresh ones) 150 fresh chestnut mushrooms, thinly sliced 3 cloves of garlic, thinly sliced 2 tbsp flat-leaf parsley The juice of half a lemon Olive oil Lots of parmesan to serve You will need to...
[VIDEO] Our stickiest spare ribs…

[VIDEO] Our stickiest spare ribs…

And now for a real treat – undoubtedly one of our favourite dishes in this house. You only need to watch Archie devouring two ribs at the end of the video to see how much he loves them. Obviously this is not an “under 15 minutes” recipe but it is well worth the extra time required. And even though it takes a little longer than many of the dishes here (I like to cover the ribs and slow cook them so they are extra tender), it is by no means a tricky dish to make. Ribs are also extremely good value (especially when bought direct from a butcher) and you can be very flexible in how you make the marinade itself. You needn’t pay too much attention to quantities and missing the odd ingredient is not going to do the ribs any harm at all. With the ribs being the star of the show, I just served this with simple plain jasmine rice and steamed green beans… Our stickiest spare ribs… Preparation time ten minutes, total cooking time 90 minutes. This meal served three of us, although we could quite easily have eaten even more! The quantities below are for four people… Preheat the oven to 180°C / 350°F Approximately 1kg of lean pork ribs (exact weights will vary as some racks are meatier than others). A couple of cloves of garlic and a small cube of fresh ginger, both chopped. Lots of honey! I reckon you need 5-6 tbsp… 1-2tsp of low salt soy sauce A good “glug” of oyster sauce. Initially I put in about 3 tbsp...

BBC1 Breakfast and BBC Three Counties Radio

You can watch a recording of my appearance on BBC Breakfast in the player at the top of the screen. Here is also a link to my appearance on BBC Three Counties Radio: Click here to...
[VIDEO] “Bluebelly” and lemon drizzle cake

[VIDEO] “Bluebelly” and lemon drizzle cake

It’s only when I watch back these videos that I can see from the outside why Archie loves cooking so much. If you have seen his previous attempts at baking cakes, it will not come as a spoiler to you to learn that this video contains its fair quota of ingredient eating, egg dropping and hand-in-mixture dunking. The thing I love about recording us when we cook is that I get to see expressions on Archie’s face which I would not normally see when I am standing side on or next to him. I am loving watching his looks of playful fun, even when he knows he is gently crossing the borderline from innocence to delinquency! In reality, I do not mind the mess. It is quickly cleared and, beyond the cooking itself, I think these moments spent together are creative play at its very best. This is a really simple cake, especially if you have a food mixer. It is basically a classic sponge cake, enhanced with some tangy lemon drizzle and fresh blueberries, delicious served as a dessert or as a snack… Lemon drizzle and blueberry cake Preparation 10-15 minutes (add extra for toddler mischievousness), cooking time 50-55 minutes Preheat the oven to 180°C / 350°F 175g softened butter butter 175g golden caster sugar (although using normal caster sugar is fine), plus a couple of extra tablespoons for the drizzle 175g self raising flour 3 large eggs 150-200g blueberries One large lemon for its juice and zest In a food mixer or large bowl, whisk together the butter and sugar until they are very light and fluffy....
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