I have been sitting on this recipe for a while. Waiting for the right time to share it. Overwhelmed with gratitude and still buzzing with energy from this weekend’s activities. The positive feedback from demo-listeners, nibs etc. pulp product tasters and consumers, has meant more than I can ever put into words. Considering this Beet Pulp Goulash was my second demo, it is only appropriate thatshare this with you now. So this, this feels like the right time.
Given I have an obsessive passion for everything and anything Italian, spent a month on a farm in the middle of nowhere [have a little read if you're curious...], promised more Italian recipes than I’ve actually yet delivered [please forgive me]. And somehow, ended up with a massive tub of Devi’s [Maltby St. Market regular] leftover Persian Aubergine - which I had no choice but to take home with me to save from the bin – along with a pesto from The Gay Farmer [other Maltby St. Market regular] that I’m dying to try. Pizza dough, was the only logical upcycling solution that could do my street food leftovers justice.
In the off chance you are friends with a professional hummus maker, make your own, or got overexcited about the ChicP cacao hummousse at Wholefoods, then keep on reading.
And even if the above does not resonate with you? Keep reading anyway.
It’s true. The Rubies team has gone and brought back the banana to their stunning line-up. And it’s going by the name of Top Banana, Ketchup. If I’m 100% honest, I was 100% skeptical. And 100% certain I needed to try it right away. Fortunately for me, I did, and with no less than a platter of freshly baked sweet potato fries. And it 100% works.
I froze my herbs. Ate my leftovers. Packed the last of these Christmas treats to snack on on the plane. Threw myself out the door. And that’s the way 2016 – in London – came to a close. So just in case any of you have found yourself looking for the life-pause button and searching for the hours in your day evaporating into thin air, may these very last minute edible xmas treats come to the rescue.
When winter hits you like a ton of bricks, I don't know about you but this body is craving ALL the comfort foods. Having never made mac and cheese before in my life - shockingly - but eaten plenty of variations throughout my time in America, I decided pretty promptly that it would be the perfect way to salvage this abundance of roasted pumpkin. And to bring along for our firework-watching-in-the-freezing-cold-for-two-hours picnic. BEST DECISION I EVER MADE.
I recently stopped by Caravan’s latest Bankside soft opening and devoured the most delicious roasted squash with miso, blue cheese and thai basil (weird, but fantastic). Shortly thereafter I read Tasting Table’s post on How to Cook with Squash Seeds; not bake nor roast, but cook. Intrigued. And as we all know, at this time of year, carved, hulled, decapitated pumpkins are a-plenty. Along with a little bestover imagination and fridge-find inspiration, this recipe was born.
