Makes Me Smile…

A wall display my senior class created.  Their rules for a happy life.

Makes me smile.


An Honest Kitchen

Two of my favourite bloggers, Lucy of Nourish Me and Kathryn of Limes and Lycopene, have been doing something rather wonderful over the past year.  Together they have created a quarterly publication of seasonal recipes and nutrition advice.  It’s beautifully written, stunningly photographed  and it’s full of exactly the kinds of food I love to eat. 

In fact, the only criticism I have is that I so often want to cook the recipes from An Honest Kitchen, I’ve found myself experimenting less with my own recipes.  🙂

Current and past editions can be purchased here or here.

Lentil, Goats Cheese & Parsley Salad (Adapted from An Honest Kitchen, Spring edition)

(serves 1)

1/2 cup puy lentils

Bunch of parsley, stalks and leaves seperated

1 bay leaf

1 onion

1 courgette, sliced thinly on the diagonal

Big handful of parsley leaves

2 spring onions, chopped

1/2 lemon

Olive oil

Salt and pepper

Goats cheese, crumbled

  • Add the lentils, bay leaf, parsley stalks and onion to a small pan and cover with water.  Bring to the boil then simmer for 25-30 mins until lentils are just tender.  Drain.  Remove onion, bay and parsley.  Leave lentils to cool.
  • Rub the courgette slices with olive oil and seasoning.  Add to a hot griddle pan and cook for 3 mins on each side until golden.  Remove and cool.
  • Toss the lentils, courgette, parsley leaves and spring onion together with the lemon juice, a little olive oil and seasoning.
  • Serve topped with the crumbled goats cheese.

Chorizo, Chickpeas and Spinach

I saw this recipe on Oishii last week and couldn’t wait to try it.  Did just that and made it again the following night, I loved it so much.

Only adjustment I made was to use less oil and drain the chorizo fat away before adding the spinach.  Oh, and I used a splash of white wine rather than sherry as it was all I had kicking about.  🙂

P.S. First blossoms are out. Only in very sheltered areas but still… Spring!

Baked Honey and Mustard Butterbeans

Every bit as good as they sound.

Baked Honey and Mustard Butterbeans

400g tin of butterbeans

1 tblspn honey

1 tspn dijon mustard

1 tspn wholegrain mustard

Olive oil


A few thyme sprigs

  • Preheat oven to 190oC.
  • Mix the honey, mustard, a glug of olive oil and seasoning in a bowl.  Add the butterbeans and toss well.
  • Add beans to a oven proof dish and scatter across thyme.  Bake for 30 mins or until golden on top.


So I’m not going to be winning any wildlife photography awards anytime soon, I know, but check it out!  Otter!

Spotted her two nights running and will be out tomorrow evening again with my camera trying to get a better photo.  Isn’t she lovely though?  She has a cub too.  🙂

Otter aside, a bonnie night.