This long weekend has been a long time coming. We’re feeling pretty strung out, tired from broken sleep and busy jobs and the hamster wheel of parenting a non-stop toddler.
I didn’t want to spend ages in the kitchen, but with friends and family on hand to help with our son, there’s a chance to carve out a little bit more time for cooking.
So this week I’m sharing some recipe inspiration that I hope will be helpful if you’re also hosting or just have a bit more time to cook this weekend. Whatever’s in store for you this bank holiday, I hope something delicious ends up on your table.
Wild garlic bread
If you’ve got access to some wild garlic locally (or find it on online or at farmer’s markets), blitz a big handful in a food processor with 100g butter and 50g parmesan. Season with salt and pepper. Cut 1.5 cm slices in a ciabatta loaf, being careful not to cut all the way through. Spread with the wild garlic butter, wrap in tin foil and bake at 180C for 20 minutes, until golden.
Smashed new potatoes with herby oil
My obsession with smashed potatoes knows no bounds at the moment. Par-boil 1kg new potatoes until just tender. Steam dry, then arrange on a baking tray. Crush with the back of a mug. Season, then drizzle with olive oil and bake at 200C for around 30 minutes, turning halfway, until golden. Blitz a handful each of mint, parsley and basil with 3 tbsp olive oil, the zest of a lemon and salt and pepper. Drizzle over the potatoes just before serving. Serves four as a side.
Simple onion, leek and olive tart
Slice 500g onions and 2 leeks. Heat a splash of olive oil in a large pan and add the onions. Season with salt and pepper and cook over a medium-low heat for around one hour, until deeply caramelised. Arrange a sheet of shop-bought puff pastry sheets on baking trays and score a 1cm border around the edge. Spoon the onions on top, then scatter over a handful of pitted black olives. Bake at 200C for 20-25 minutes, until the pastry is golden and cooked on the bottom. Serves four.
Courgette, fennel and caper salad
Finely slice a fennel bulb. Add to a bowl with the juice of a lemon and 1 tsp salt and set aside to soften slightly. Shave 2 courgettes, using a speed peeler, into the bowl. Toss with olive oil and soft herbs – like mint and basil. Drizzle with more lemon juice and olive oil then toss in 2 tsp capers. Serves four.
Vegan chocolate and Empress Grey pots
The biggest hit of everything I cooked this weekend, this is a riff on an Anna Jones recipe. Steep an Empress Grey tea bag in 100ml boiling water. Melt 100g 70% dark chocolate with 70ml maple syrup. Add 280g silken tofu to a food processor with the melted chocolate and tea. Blitz until velvety-smooth, decant into espresso cups and chill in the fridge. Grate over lemon zest before serving.
Hazelnut bun and butter pudding
Make a custard by whisking two eggs, 1 tbsp brown sugar and 200ml milk. Slice four hot cross buns and spread with shop-bought hazelnut creme or chocolate spread. Arrange the buns in a baking dish, pour over the custard and bake at 180C for 25-30 minutes, until golden. Serves four.