MAKE IT EASY
Jane Lovett’s first cookbook Make It Easy is packed full of foolproof, stylish and delicious do-ahead recipes. Have recently been revisiting some of the wonderfully tasty and wonderfully stress-free dishes. Highly recommend.
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ONCE A KING
Once a King: The Lost Memoir of Edward VIII is a remarkable archival discovery. The real story of Edward VIII – the King who abdicated the throne in 1936 – told in his own words, using an unpublished memoir and other never seen sources. that sheds new light on the man who gave up his throne to marry the woman he loved.
NEW YEAR RESOLUTIONS 2024
New Year resolutions… have you made any?
If so, are you keeping them or are they already in the proverbial bin?!
Grace and Annabel chat on Instagram about good intentions as we delve into 2024.
We’d love to hear about your New Year resolutions if you’ve got a minute… please leave your contribution in the Comments box below this post. Thank you.
SWEET POTATO & LENTIL CURRY
SWEET POTATO & LENTIL CURRY
Difficulty: EasyServings
4
servingsCooking time
40
minutesThis Sweet Potato and Lentil curry has a colourful vibrancy that I find very moreish to look at – and, of course, to eat! Lots of ingredients I know but so many of them are likely to be in your storecupboard. Absolutely delicious. Low calorie too – about 314 per portion. Great with rice (I use microwave as I’m lazy!), noodles or a warm naan bread.
Ingredients
2 tsp vegetable oil
1 large red onion, finely chopped
4 cloves garlic, crushed
a thumb-sized piece ginger, finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes, cut into chunks
75g red split lentils
400ml tin low-fat coconut milk
400ml vegetable stock
coriander, a handful of leaves
1 lime, wedged
Directions
- Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
- Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.
Check out our Recipes section for more delicious things to cook
KIWI SMOOTHIE
Kiwi Smoothie… doesn’t that sound refreshing? Every time I go to the supermarket I look at the fruit and veg, see kiwi fruits and think shall I buy some. But then don’t because my only way of using them was cutting them in half and eating the flesh with a teaspoon – fresh and fragrant but not the most inspiring way to eat them. So when I spotted this recipe by Olive magazine I thought it was a great use of this fruit which is well known for its high Vitamin C content and rich in fibre.
KIWI SMOOTHIE
Servings
2
servingsCalories
123
kcalIngredients
2 kiwi fruits, chopped
1 lime, juiced
200g mango, chopped
200ml coconut water
a handful ice
Directions
- Tip all of the ingredients into a blender and whizz until completely smooth. Pour into two glasses and serve.
Like to see more of our favourite recipes?
LONG LASTING LIPSTICK
I’ve never been a fan of lipstick. So dull having to keep reapplying it. Until, that is, I found Look Fabulous Forever’s long lasting lipstick. You literally put it on and it stays put for hours. Such great colours too – there’s a very helpful guide to choosing the right one for you on their website. My current favourite is Rosewood. Stay All Day Lasting Colour Lipstick £24 with free UK delivery.
- Designed to last all day with minimal retouching
- Smudge, smear and transfer-resistant
- Hydrates and nourishes, so your lips appear luscious and full
- Won’t dry out your lips
- Available in our 12 best selling shades
We love sharing our favourite products. For more recommendations click here.
GLOWPLEXION – FOR YEAR-ROUND HEALTHY COLOUR
Studio 10’s Perfect Bronze Glowplexion is another product worth noting for any of us that are looking for a radiant, year-round healthy colour. This ultra-light, deeply hydrating liquid bronzer is specially formulated for mature skin and includes Gatuline to blur fine lines. £26. So, if you’d like an instant hit of healthy-looking colour click below!
INSTANT ANTI AGE REWIND
Have always found Maybelline to offer effective products and their Instant Anti Age Rewind Perfector was a new one on me until Marvellous-Mother-In-Law arrived at my house glowing with good health. On complementing her, it transpired that this product had a lot to do with her fresh looking complexion. It’s a joy to put on your face – feels light and is easily blended with either a brush or your fingers. Buildable too. £10
FREEZER LABELS – A KITCHEN ESSENTIAL
OK, they’re only paper freezer labels but they really work. Stay put on the container when in your freezer but easy to peel off when the time comes. Reliable, useful, inexpensive. 100 pack £3.99
CHICKEN, ORZO – A DELICIOUS COMBO
CHICKEN WITH ORZO
Servings
4
servingsCooking time
35
minutesChicken with orzo – well, as we all know, thighs are tasty (and inexpensive, no bad thing!) and orzo is a marvellous type of pasta that I only discovered about a year ago but really like using. Caramelised chicory adds another dimension to this dish. It’s a winner. Quick to prepare – about half an hour, so perfect for midweek or when you fancy something deliciously simple.
Ingredients
1 tbsp olive oil
500g free-range chicken thighs and drumsticks
1 tsp fennel seeds, lightly crushed
140g chicory, sliced
150g orzo
1 tbsp balsamic vinegar
Finely grated zest and juice ½ orange
2 tbsp crème fraîche
Directions
- Heat the oil in a frying pan over a medium-high heat, then add the chicken, skin-side down. Cook for about 8 minutes until all the skin is golden and crisp, then pour out the excess fat and turn over. Add the fennel seeds, chicory and a pinch of salt around the chicken and cook over a medium heat for 15-20 minutes until the chicory has caramelised and the chicken is cooked through (you may want to turn the chicken pieces once or twice to ensure it’s cooked through).
- Meanwhile, cook the orzo in salted boiling water according to the packet instructions, reserving a cup of the cooking water before draining.
- Lift the cooked chicken onto a plate, then stir the drained orzo into the chicory, along with the balsamic vinegar, orange zest and juice and crème fraiche. Drizzle in a little of the pasta water to give the sauce a creamy texture. Season well and serve topped with the chicken.
We have a few more yummy recipes you might like here
AVOCADO + SMOKED SALMON + EGG
AVO WITH SMOKED SALMON AND EGG
Servings
6
servingsCooking time
20
minutesAvocado and egg to my mind is a strange combo but gosh it really works as many of you already know I’m sure. Protein-rich this will keep you going for longer. And your tastebuds won’t complain either!
Ingredients
3 large avocado
6 small eggs, separated
3 slices smoked salmon, cut into pieces
finely chopped to make 1 tbsp chives
r a pinch (optional) cayenne peppe
to serve toasted dark rye bread
Directions
- Heat the oven to 200C/fan 180C/gas 6. Halve the avocados lengthways and remove their stones. Cut a small slice off the skin-side of the avocado halves to stop them rolling and put them onto a baking tray. Scoop out some of the middle from where the stone was, add a little salmon to each and then add the egg yolks. Beat the egg whites quickly, so it’s one uniform consistency, and pour in as much as you can. Grind over black pepper and bake for 10 minutes, or until the whites have set. Scatter over the chives and a pinch of cayenne, if you like. Serve with rye soldiers for dunking.
More tried and tasted recipes can be found here
BAKED WARM ROQUEFORT CHEESECAKE
BAKED WARM ROQUEFORT CHEESECAKE
Servings
8
servingsOn a chilly Winter day, this Roquefort Cheesecake by one of our fave chefs, Jane Lovett, is an absolute winner. I serve it with a green salad which acts as a foil to the richness of this warm crumbly cheesy gorgeousness. A little of what you fancy does you good…
Ingredients
For the oatcake base
140g rough oatcakes, broken up
60g butter, softened at room temperature
25g walnut pieces
For the filling
250g full-fat soft cheese, at room temperature
3 eggs
100ml double cream
100g Roquefort cheese, crumbled into assorted small and larger chunks
1 heaped tablespoon snipped chives sea salt and freshly ground
black pepper
4 spring onions, trimmed and finely sliced on a diagonal
nigella or onion seeds, for sprinkling
micro leaves or salad cress, to garnish (optional)
Directions
- Line a shallow, loose-bottomed, 24cm fluted round tart tin with baking parchment (or foil-backed baking parchment), allowing the sides to come at least 2.5cm above the top of the tin to form a collar. Put onto a baking sheet.
- For the base, process all the ingredients in a food-processor until they come together (or bash the oatcakes into crumbs, finely chop the nuts and mix both with the butter), then press evenly over the base of the tin (the bottom of a flat glass is useful for doing this). Chill for 30 minutes, until the base has firmed up.
- Preheat the oven to 190°C/170°C fan/gas 5.
- For the filling, put the soft cheese into a bowl, then gradually add the eggs, one at a time, whisking with a hand whisk until smooth, before adding the next egg. Stir in the cream, followed by the crumbled Roquefort and the chives. Season, bearing in mind the filling should be well seasoned.
- Pour the mixture into the tin over the oatcake base, then scatter over the spring onions and a few nigella or onion seeds. Bake for 30 minutes or until golden brown and just set around the edges, but barely set with a bit of a wobble in the middle. It will be risen like a soufflé but will sink down as it cools.
- Remove from the oven and leave in the tin for 5 minutes or until it shrinks away from the sides, then, if serving it warm, carefully remove the cheesecake from the tin with the paper still in place. If serving cold, leave to cool completely in the tin. Garnish with a few micro leaves.
Notes
- From Just One Pan by Jane Lovett – a wonderfully useful cookbook. BUY NOW
More tried and tasted recipes can be found here