Roasted vegetables
Preheat the oven to 200°C /400°F /gas mark 6. Line a roasting tin with baking parchment. Chop the vegetables into bite-sized pieces and place in a large bowl. Dress in a few tablespoons of light olive oil, just enough to coat. Cover the vegetables with any robust herbs or garlic and season well. Place in the hot oven and reduce the temperature to180°C/350°F/gas mark 4. Move the vegetables every 10 minutes, until caramelised on the outside and softened on the inside, but holding good shape. Remove and adjust the seasoning. Splashing a tray of roast pumpkin with sherry vinegar halfway...
Honey and sage dressing
Infuse 75ml light olive oil by gently frying several sage leaves and a few slivers of garlic in it until they impart their flavour. Pass through a sieve and whisk in 25ml of sherry vinegar, 2 tsp of good flavoured honey and sea salt. Use over roasted roots.
Orange and honey
Weekend Breakfast – Navel oranges are at their best right now – sliced segments dressed with warmed London Honey and thyme leaves make a lovely light weekend breakfast added to thick River Cottage yogurt
Porridge
Porridge aficionados should equip themselves with a ‘spurtle’, a 15th-century kitchen tool which is a rod-like shape and is perfect for stirring porridge. Traditionalists are firm on what makes porridge: only untreated pinhead oatmeal – coarse-, medium- or fine-textured – water and salt. We are all for tradition, but also happy to experiment so our morning porridge keeps our taste buds on their metaphorical toes. Whether traditional or a little left-field, here are a few simple rules to help you make your porridge memorable every morningPORRIDGE RULES 1) Slow, even cooking is required, so porridge must be made in a...
