ALL IN ONE – PERFECT EVERY TIME

It’s been a busy week – feels like everyone is now in a rush to get things done before we loose our selves to Christmas!

I supported a friend on Monday night at a private view of her beautiful paintings and created a ‘tasting table’ of canapés & sweet treats. All of these could be made in advance and/or frozen and then enjoyed by all the guests – and more importantly by the host.  These recipes will be part of my demo ‘ Christmas Canapes & Party Food’ on 28th November.

As you know I’m all about ease and simplicity and this week’s family feast is just that.  An easy risotto which you can do all at once, pop into the oven at 1300C (which is the bottom oven of an Aga) and leave…. No standing by the stove ladling in the stock and waiting until it’s absorbed.

It’s a great recipe as you can swap in seasonal veggies, add meat/fish or keep it vegetarian. Last night’s supper was simply topped with some parmesan shavings but a spoonful of fresh pesto is also a great finishing touch.

Enjoy this warm bowl of loveliness, serve it to your friends and family (as I did) with a simple green salad and if my boys are involved, they’d like some garlic bread on the side!

Have a good weekend and enjoy all the Autumn colours, my lane is so beautiful at the moment…. and here’s to preparing for another busy week and not counting down too fast to the big day!

LEEK, BACON & MUSHROOM RISOTTO
Serves 6 Prep time: 15 mins cooking time: approx 40 mins

270g Risotto rice
2 leek, white and most of green, chopped finely
1 onion, finely chopped
75g mushrooms, diced
15g butter
1 garlic clove crushed, chopped
350g bacon, diced
1 litre chicken stock
Salt and pepper
Parmesan shavings

Melt butter in pan and gently cook onion and leeks for around 5 minutes

Add garlic and bacon and cook for a further 15 minutes

Add rice & mushrooms and cook a few more minutes, to coat rice grains

Pour in 3/4 litre of warmed stock and stir. Add seasoning

Cook for approx 40 mins on low/bottom oven/130oC

Check every so often, stirring and add remaining stock towards the end of cooking time.

Serve with freshly grated parmesan

For more ideas and recipes – come and join me at my regular cooking demos. Informal groups of up to 8 people, around my kitchen table, tasting and chatting. A 2 course lunch/supper is included along with welcome coffee & homemade cakes, recipes to take home and lots of inspiration!

 

Testimonials

What People are Saying

“Beautiful”

".... my bouquet was so beautiful and looked that you had picked every flower from your own garden. My bridesmaids loved their posies and the button holes were perfect and you could really smell the sage - as you said we would! Thank you for all your fantastic help. "

Claire, a country-style summer wedding

“Fabulous service”

".... thank you so much for being in my kitchen last night and giving us such a fantastic dinner. You really allowed me to spend time with my guests and enjoy the night before my son’s wedding. All the family were so relaxed and we all particularly loved your puddings! "

Louise & John,
a pre-wedding supper

“Delicious food”

".... a quick note to say thank you for an excellent meal on Tuesday delicious food, efficiently delivered and enjoyed by all of us.  It was lovely to enjoy good food at home, rather than in a noisy pub or restaurant and we couldnt have danced to 1960s Italian pop songs outside the house either!”

Nicky, family dinner party

"So pretty"

".... OMG the birthday cake you made for me was amazing. My friends and colleagues ate it all! The raspberry and passion fruit filling was delicious and the little petals and flower heads were so pretty. Please can I order 2 more for when my family come to stay next weekend?."

Jo, a decadent birthday cake