I got the River Cottage Veg Everyday cookbook for Christmas and despite flicking through it and wanting to cook everything from it then and there it has languished on my shelf with all my other cookbooks ever since. That was until I stumbled across Sarah’s blog, Down by the Sea where she will be making as many recipes from the book as she can this year, which inspired me to pull it back off the shelf and make a few things!
Another delivery of my organic veggie box arrived on Thursday, which was a great thing to come home to after spending over 13 hours at work that day. My mind is ticking over with things to make, but I decided to start with something simple for an easy Friday night dinner. The result was a veggie frittata with a nut-filled sweet potato salad. Delicious!
I love picnics. Always have, and most likely always will. I think the combination of being outside in the sunshine, eating delicious food and hanging out with friends and loved ones is pretty much perfect.
I love baking. If there’s ever a fundraiser or celebration morning or afternoon tea at work I’m the one that will show up with baked goods – with cupcakes generally my go to. So much so that I now have a cupcake stand that permanently lives on my work desk.
Veggie Fritters are something I love to make whenever I have a whole range of veggies to use up, because you really can throw in anything you like and they will taste delicious. So feel free to substitute the veggies I used for anything you have sitting in the fridge (or garden!)