On being invited to my old friend Mikala’s for afternoon tea a couple of weeks ago, I got all excited and offered to bring an element – I’m fairly useless at baking (don’t really like measuring things), not a huge fan of dainty sandwiches, already had Prosecco ready to go, so what else to contribute? Sausage rolls!
An easy seasonal frittata that’s chunky, meaty and will keep you full til lunch. (Or whatever the next meal is..)
Eggs are such a staple, I really don’t think I could have an egg-free week. Not that there’d be any reason to, I just don’t think I could say that about many other foods. It is unlikely to have escaped your notice that it is no longer summer, and has in fact been raining for the last 3 months or so. So it’s time to stop with the salads and BBQs (unless there’s a shortrib involved, and some kimchee…mmmmmm, Foxlow memories) and get a move on with some lovely autumnal munches.
Potatoes. Cream. Garlic. Slow-cooked comforting gorgeousness. What’s not to love? Dauphinoise is one of my favourite dishes ever, i adore it with steak, sausages. It’s the ideal side dish, adding rich creaminess to juicy meat and making everything on the plate super-indulgent. I know it’s still technically summer but following a crappy day last week I had a craving, but decided to experiment (read: tried to kid myself that this version is healthier). Enter butternut squash dauphinoise.