Tag: lardons

Posh peas

In my brief but intensive 2-year study in parenting I have arrived at the conclusion that when it comes to children, it’s all about picking your battles.

It is so easy just to spend all day shouting at your kid(s) but is that nice for anyone? No. One gets such a sore throat. So what I have ended up doing is spending all day wondering whether I should make a fuss about this or that thing that Kitty is doing or just let go. I don’t always get it right. But neither do I end up shouting very much.

Here are some things that I have decided not to fight her about:

1 Drawing on the walls
2 Throwing marbles
3 Covering herself in fingerpaint when we are fingerpainting
4 Wanting to stand up while her nappy is being changed
5 Playing on an unattended iPad
6 Eating an unattended eye-level chocolate or biscuit
7 Finishing food

I even often, unbidden, let her behave like a complete animal, such as this evening, when she ate her dinner, standing up, straight from the pan with a wooden spoon:

Here are some things that I am a massive horrible strict bitch about at all times:

1 Bedtime
2 Physical aggression towards any Apple product
3 Pabbling her fingers in her water glass
4 Smooshing her hands into her food
5 Charging into the road
6 Snatching things off children we don’t know. With the children of friends, it’s basically every toddler for himself

Cooking is often about picking your battles, too. When asked about catering, I am always preaching on about making something simple that isn’t going to stress your head, like spaghetti bolognese  or shepherd’s pie or toad in the hole. But then whenever we DO have people round, I leave everything to my husband, who makes some giant complicated thing with eight side dishes and all I have to do is the washing up and light some scented candles.

But it means I have come to fear mass catering again. So this weekend, after I had invited Katie Razzall off the Channel 4 news and her terrifically handsome actor husband Oz and their two children round for lunch, I said that I would do the cooking. After consulting this blog for advice, I decided to make a Shepherd’s Pie and peas and also Spotted Dog, just because it was so incredibly popular last time I made it. The pudding was the battle bit, but I just bought the custard – Madagascan Vanilla something or other from Waitrose. Delicious.

But I decided that the Shepherd’s Pie would also have an element of battle in it – the topping. I insist on a reasonbly time-consuming topping for Shepherd’s and Cottage Pie, which involves passing the potatoes through a ricer or a mouli legume, which gives a crunchy sort of rosti top, rather than just mashing it up and spreading it on top.

(Incidentally, my husband had a mouli legume when I moved in, the like of which I had not seen since I last saw one in my mother’s house. This was very surprising as he had no cafetiere, or food in the fridge and had long run out of loo roll so there was some kitchen paper in the downstairs bog. He also kept the Flymo in the kitchen. But he had this mouli, some pearl caviar spoons and a £300 Japanese sushi knife. It made no sense.)

I also decided to do battle with the peas. Just boring old peas won’t do if you are dishing up such an unglamorous, although delightful, feast as Shepherd’s Pie and a suet pudding. So I thought I would do that thing where you tart them up with bacon and onions and cream – and it was absolutely terrific and well worth the fight.

Posh peas
With thanks to Tom Parker Bowles, who’s cookbook Let’s Eat is brilliant. All this royal in-law puffing is getting a bit suspicious isn’t it? As it happens, I can’t honestly say I’d turn down a gong, just in case anyone is listening.

Frozen peas (1 ladleful pp)
Frozen baby broad beans (1tbsp pp)
1 packet lardons, or 10 bacon rashers cut up smallish
1 large or two small onions
1 glass of shitty white wine
some cream if you have it
a scattering of chopped mint, if you have it

1 Fry the lardons over a medium heat until coloured.

(If you have been forced, like me, to buy reasonably cheap lardons, they will release the most ghastly amount of dribble and spit – just pour this off, while puckering your face in disgust, so that the lardons don’t just steam grimly in the liquid, and carry on frying until done.)

2 Add the chopped onions and fry all this up together gently for a good 15 minutes. Add your glass of shitty wine, turn up the heat and bubble down until the bottom of the pan is about 90% dry.

3 Turn the heat down and add about 2 tbsp of cream if you have it.

4 About 10 minutes before you want to eat, add your peas and beans to the onion and bacon mix and cook all this over a medium heat for about 10 mins. Scatter over the optional mint.

Eat, while ignoring the scribble all over the walls.

 

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Cheesy stuffed butternut squash

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  • Serves: 2

  • Prep time: 5 mins

  • Cooking time: 1 hr

  • Total time: 1 hr 5 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

This dish for two is easy to make, filling and a great twist on the humble jacket potato. Not that we have anything against good old spuds, but with butternut squash having hardly any fat, packed full of nutrients and practically half the calories, it more or less makes it our new fave vegetable. Even better with this recipe is that the preparation of the usually fiddly butternut is easy as there’s no peeling involved. Simply slice right down the middle, scoop out the seeds and voila – it’s all done. Sounds like a dinner time winner to us.

Ingredients

  • 1 small butternut squash
  • 1tbsp olive oil
  • 1 sprig thyme, leaves only, roughly chopped
  • 2 garlic cloves, 1 minced and the other sliced thinly
  • 200g smoked lardons
  • 200g chestnut mushrooms, each chopped into 8 quarters
  • 80g mature cheddar cheese, grated
  • 2tbsp fresh parsley leaves, roughly chopped
  • A handful of rocket leaves

That’s goodtoknow

Mushrooms are like little tasty sponges due to the fact that they soak up water easily. When preparing them, try to only give them a quick rinse under a tap to clean them instead of immersing them in water. That way, you can avoid them being soggy when sautéed.

Method

  1. Pre-heat the oven to 375°C/190°F/Fan 170°C /Gas Mark 5. Take your butternut squash and chop right down the middle. Scoop out each half removing all the seeds and stringy, loose flesh. Combine the oil, thyme and minced garlic and then brush over the flesh of each butternut half. Roast for 35-40 or until the flesh is tender.
  2. Towards the end of the cooking time for the squash, bring a large frying pan to a medium heat. Add in the lardons and gently fry for 4-6 minutes, using the fat from the lardons as you cook, until the meat starts to go brown. Scoop the lardons into a bowl, set aside, and using the fat left in the pan, add the sliced garlic. Cook for 3-4 minutes, stirring often until the garlic has softened but doesn’t colour. Add the mushrooms, and continue to cook, stirring occasionally until the mushrooms have browned – about five minutes. Add the cooked lardons, toss together, and turn off the heat, setting aside.
  3. Pre-heat your grill to a medium heat. Arrange the butternut squash onto a baking tray lined with foil and fill each with the mushroom mixture, top with the grated cheese, and pop under the grill until the cheese has melted and is lightly browned. Season with salt and freshly ground pepper and serve, scattered with parsley and rocket.

By Nadine Brown

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