Oh yay for autumn! Yay for root vegetables. Sweet, savoury, earthy goodness, I just can’t get enough! One of my favourites has to be Smashed Crispy Roasted Parsnips. These parsnips are first parboiled, then roasted and THEN smashed and roasted again. Resulting in ultra fully insides and crispy caramelised edges. These really are next level. I served them with a yoghurt, mayo mint dip, a simple beetroot coleslaw and pan seared chicken thighs. And let me tell you—these little golden beauties stole the show. The double roasting brings out their natural sweetness while giving you all the crispy, craggy bits…
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Continue ReadingNo-Fail Roast Chicken & Potatoes – the ultimate comfort food classic that’s simple, satisfying, and absolutely foolproof. Everybody needs a few no-fail recipes in their cooking repertoire and in my opinion a roast chicken is definitely one of them. Crispy chicken skin, juicy meat flavoured with herbs, garlic and lemon,…
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Continue ReadingSuper Easy Spatchcock Chicken with Pesto Mayonnaise—a deliciously simple recipe that’s sure to be a crowd-pleaser! This dish is effortless to prepare, taking just 5 minutes of prep time and 50 minutes to roast. No complicated steps, just a juicy, crispy-skinned chicken with the perfect blend of pesto mayonnaise. The…
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Continue ReadingWelllll, sauce might not be the right word. After the tomatoes have roasted for about 40 minutes, you’re left with blistered tomatoes swimming in their own liquid gold, this is pretty much it. No blending, or sauce making actually happens. The juices are truly to die for. There are so…
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Continue ReadingWhipped vanilla cream folded into thick yoghurt, rhubarb roasted in an orange and vanilla syrup, topped off with crunchy almond cookies….. Oh boy, this dessert is devilishly good, and only to be eaten on the weekend! I’ve never made rhubarb before, no idea why not, it’s absolutely delicious and so…
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Continue ReadingHave you ever tried roasting or grilling white asparagus? Wowie that’s delicious. Somehow they become super sweet and super full of flavour, I guess it’s because you’re not losing any of the flavour by boiling them. I wanted to pair them with something else than the classic ingredients like ham,…
